Hawaiian Chicken Stir-Fry

Hawaiian Chicken Stir-Fry

Coconut and pineapple ... are there any flavors that say "Hawaii" to you more than those?  As you may have gathered from my post about eating while on vacation, we have just returned from the Hawaiian islands, and boy do I have some great recipes to share with you!

One of my favorite souvenirs is a cookbook that compiles the best recipes from the most popular Hawaiian cookbooks.  Amazingly, there are a substantial number of entries that are food-allergy friendly, and addition of local flavors makes familiar dishes seem fresh again.

This simple and quick stir fry resembles a curry, but it is much milder.  The addition of pineapple gives it a delicious zing, the coconut milk makes everything rich and smooth, and there is enough sauce to completely saturate the rice, making this a real comfort food.  While I won't be able to cook local Hawaiian fish or vegetables now that I'm home, I can certainly bring back the memory of the islands with this easy dish!

The method is simple; just mix everything in the combinations described, and in 20 minutes you have a wonderful dinner.  If you are using brown rice, don't forget to start it early, as that will typically take 50 minutes to cook.

Hawaiian Chicken Stir-Fry with Pineapple and Coconut

1 package boneless chicken breasts
2 Tbsp coconut oil
1 onion, chopped
2 tsp garlic, minced
2 tsp ginger, minced
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup water
juice of 1 lemon
salt to taste
1 cup diced pineapple
1 cup coconut milk
1/2 cup unsalted cashew nuts (optional)
1/2 cup chopped parsley (optional)

In a large pan, cook onion in coconut oil over medium heat for five minutes, or until golden.  Add garlic, ginger and spices, and cook, stirring, for 3 - 4 minutes.  Stir in diced chicken, water, salt and lemon juice, and simmer on low for 6 - 7 minutes.  Stir in pineapple and simmer another 3 - 4 minutes.  Stir in coconut milk and cook for 1 more minute.  Serve over rice with cashew and parsley as a garnish.  Makes 5 servings.

Originally published in "Burst of Flavor: The Fine Art of Cooking with Spices" by Kusuma Cooray, and republished in "Best of the Best from Hawaii Cookbook" by Barbara Moseley and Gwen McKee.  

Shared with the Homestead Barn Hop, Slightly Indulgent Tuesday,  Hearth and Soul Hop, Monday Mania, Allergy Free Wednesday, Pennywise Platter, Teach Me Tuesday,  and Gluten Free Friday.