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piña colada chicken and a giveaway!

you know why I love writing here, because you have no idea if I’m sitting in my pajamas noshing on some leftover amazeballs chicken, or whether I’m dressed up writing this from the library. 

I’m sure if you had to guess, you’d get it right 😉

When I wrote Coconut crusted chicken with grilled pineapple salsa last week, I was going to call it piña colada chicken. 

But then I had a thought… A deep  thought. 

In order for it to be called piña colada chicken..  It had a very necessary ingredient…  

  Hellz. Yea. 

I’ve been chomping at the bit all weekend ( Kentucky derby pun completely  intended) to share this with you! 

Pull out your flip flops and sunglasses and tiki torches…  We are taking a trip to the carribean, my friends! 

piña colada chicken 

1 chicken breasts, boneless and skinless 

1 tablespoon  jerk seasoning 

1 tablespoon coconut oil 

3/4 cup pineapple. ( mine was fresh, canned is fine, just dry it ) 

1 can coconut milk

1 ‘nip’ bottle of white rum 

1/4-1/2 cup Chicken stock

  

  

Start by sprinkling salt and pepper on each side of chicken, then rub  both sides of chicken with seasoning.  Let sit for 10 minutes. 

Heat oil over medium heat until melted. Add chicken and sauté on each side for about 5 minutes. Add pineapple and cook another 5 minutes.  Using tongs, remove chicken , turn off heat and add rum. Turn heat baby on and using a wooden spoon, scrape up the browned bits from the bottom of the pan.  Once it starts to boil, add coconut milk and stir.  Return chicken to pan.  Stir in chicken stock 1/4 cup at a time, making sure it doesn’t get too soupy .

Reduce heat to low and cover for 1/2 hour. 

Test sauce for seasoning and add salt and pepper if needed. 

Serve over a bed of greens, with sauce generously spooned atop! 

  

 

  

  

I wanted to make my Cilantro coconut rice but I was out of rice.  Say whaaaat? I’m slacking..

So I used whole wheat coucous in it’s place.  It worked! 

So mosey on down and send your friends a postcard from your tropical dinner! 

I bought an extra bottle of the jerk seasoning to giveaway to one of you! All you need to do is comment either here in the comments, share this post with your friends, or like and comment on My Facebook page

That’s it!  I’ll chose a winner at random on Saturday night at 5 pm mountain time. 

Good luck! And as always, thanks for reading. I pour my heart out here sometimes and it’s nice to know you are reading!  😎

Ciao bellas! 

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coconut crusted chicken with grilled pineapple salsa

whelp, the school year is winding down..  My younger two kiddos are finishing up their classes at college and will be home next week! 

I was talking to my daughter yesterday and she asked what I was making for dinner.  And I told her. Poor thing…  Usually I don’t talk about what I’m cooking, because I know how tired they are with college food.  It just slipped out.. 

I swear. 

Coconut crusted chicken with grilled pineapple salsa 

For the salsa: 

Pineapple slices ( I used fresh, because the hubs had a pouty face at the store last week when he saw it.. And I told him we didn’t need a whole pineapple for the two of us . I got cheese, he got the pineapple. That’s how you stay married for 25 years 😉 

But you can use canned, just dry with a paper towel ) 

1 jalapeño

Handful of cilantro. ( if you don’t like cilantro,sub parsley.  It’s not your fault, the cilantro taste is a gene thing ) 

A few green onions

Juice and zest of one lime ( I used lemon because I had it.  Just pretend it’s a lime ) 

Sea salt and pepper 

*** Coconut oil 

Start by heating your grill or grill pan .

Coconut oil is solid if it’s under 60 degrees.  So heat it up either in a pan, in the microwave, or in a heat safe dish right on your grill! 

  

Brush veggies with coconut oil and grill until you get nice grill marks 

Remove from heat and immediately sprinkle with sea salt. 

When cool enough to handle, rough chop veggies ( except lemon) and toss together in a bowl 

  Squeeze lemon juice atop and set aside. 

For the chicken : 

2 chicken breasts

About 1/3 cup coconut flour

1 egg, lightly scrambled 

About 1/2 cup coconut flakes

Coconut oil for Cast iron skillet

Preheat oven to 350 

Start by seasoning your chicken with salt and pepper 

Dredge chicken in coconut flour, then egg, then coconut flakes 

  

Heat oil in oven safe dish (like cast iron 😉 ) and cook chicken on each side until  golden brown . Be careful not to let the coconut burn.  Chicken will not be fully cooked yet..

From here, transfer to oven and let finish cooking until internal temp is 165. Pull out, let rest for 5 minutes, then slice. 

I served ours on a bed of baby spinach with the salsa on top and a sprinkle of toasted slivered almonds 

  

I’m so excited to have my kiddos come home so that I can cook for them again! 

Enjoy! 

more meals featuring grilled fruit 

Pork chops with mango jalapeño sauce

Grilled watermelon salad

cukoo for coconut

macaroons, that is! And as much as I love them, I can’t remember a time that I’ve actually made them.

until now 😉

I used Ina\’s recipe… which had 5-star reviews.

you will need:

14 ounce sweetened condensed milk

14 ounces sweetened shredded coconut

1 teaspoon vanilla extract

2 extra large egg whites, at room temperature

1/4 teaspoon Kosher salt

(and because I wanted them festive)

1 small jar of maraschino cherries; drained.

Preheat the oven to 325 degrees.

Combine the coconut, milk& vanilla in a large bowl

*don’t combine those in you mixer bowl, because you need the mixer to beat the egg whites in the next step… or you can so what I did which was extra dishes because I didn’t read the recipe through before I started….. hey, I was excited.. remember.. I’m cuckoo!*

NEXT whip the egg whites & salt on high sped of your mixer until medium-firm peaks form. Carefully fold the egg whites into the coconut mixture.

Now.. mine didn’t fold very well……  I think the batter should look much lighter than this….

drop batter by 2 teaspoons on parchment -lined cookie sheets or a small cookie scoop.

I opted for the cookie scoop…. although it made fewer cookies, because they are much bigger than they need to be, i thought they would look more festive 😉 .. Plus we have a lot of cookies round these parts these days..

gently place 1 cherry in the center of each cookie.  bake for 25-30 minutes until golden brown. Cool and enjoy!

ok.. of to get the Christmas tree (s)!!

ssshhhhhhh! Scott will find out when we get there 😉

xoxoox

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