Coconut and Pineapple Chicken (Poulet à la Noix de Coco et à l'Ananas)
Poulet à la Noix de Coco et à l'Ananas, also known as Coconut and Pineapple Chicken, is a popular dish in Gabonese cuisine. This flavorful and aromatic dish combines the sweetness of pineapple with the rich creaminess of coconut milk, creating a delightful balance of flavors.
Ingredients
- 4 chicken breasts, cut into cubes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 can (400ml) coconut milk
- 1 cup pineapple chunks
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
- Add the chicken cubes to the skillet and cook until browned on all sides.
- Pour in the coconut milk and add the pineapple chunks. Stir in the curry powder, salt, and pepper.
- Simmer the chicken in the coconut milk and pineapple mixture for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Poulet à la Noix de Coco et à l'Ananas hot with steamed rice or couscous.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 15g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and serve with a side of steamed vegetables.
Tips & tricks
Tips: For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the dish.
Cost
$15