Tahitian Supper Not Really

Transport your taste buds to the tropics with "Tahitian Supper Not Really," a playful twist on island-inspired cuisine. This vibrant dish pairs fragrant coconut jasmine rice with tender, flavorful chicken thighs marinated in a luscious blend of soy sauce, honey, lime juice, garlic, and ginger. Juicy pineapple chunks and crisp red bell peppers are caramelized in the pan, adding a touch of sweetness and a pop of bright color. The dish is finished with a sprinkling of fresh green onions, balancing the bold flavors with a touch of freshness. Ready in under an hour, this unique recipe is perfect for when you want a quick yet exotic dinner that’s sure to impress. Perfect keywords: coconut jasmine rice, tropical-inspired dinner, quick chicken recipe, pineapple stir-fry, island flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 1 cup Coconut milk
• 1 cup Water
• 4 pieces Chicken thighs, boneless and skinless
• 3 tablespoons Soy sauce
• 2 tablespoons Honey
• 2 tablespoons Lime juice
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 cup Pineapple chunks (fresh or canned)
• 1 piece Red bell pepper, diced
• 2 stalks Green onions, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, and water in a medium-sized saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Step 2

While the rice is cooking, prepare the chicken marinade: in a small bowl, mix soy sauce, honey, lime juice, minced garlic, grated ginger, salt, and black pepper.

Step 3

Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Let the chicken marinate for at least 10 minutes (or up to 2 hours in the refrigerator for stronger flavor).

Step 4

Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Remove the chicken from the marinade, shaking off the excess, and sear the thighs for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of oil. Toss in the diced red bell pepper and pineapple chunks. Stir-fry for 3-4 minutes until the peppers are slightly softened and the pineapple is caramelized.

Step 6

Return the chicken to the skillet, along with any leftover marinade. Cook everything together for another 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).

Step 7

Serve the chicken and stir-fried pineapple mixture over the coconut jasmine rice. Garnish with chopped green onions for a fresh and vibrant finish.

Nutrition Facts

Serving size	1621.4 grams (1621.4g)

Amount per serving	% Daily Value*
Calories	1664

Total Fat 72.20g	93%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 16.90g
Cholesterol 500mg	167%
Sodium 4503mg	196%
Total Carbohydrate 137.80g	50%
Dietary Fiber 8.60g	31%
Total Sugars 47.00g
Protein 118.50g	237%

Vitamin D 0IU	0%
Calcium 216mg	17%
Iron 7mg	37%
Potassium 2137mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 28.3%

Carbs: 32.9%