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Coconut Chicken With Pineapple-Strawberry Salsa

Here's how you make Coconut Chicken With Pineapple-Strawberry Salsa
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 ounces light coconut milk (1/4 cup)
  • 3 ounces light coconut milk (1/3 cup)
  • 4 scallions, white and green parts separated and thinly sliced, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless skinless chicken breasts (4 breasts)
  • 2 cups pineapple, diced (finely diced, 1/2 small fresh pineapple, peeled, cored)
  • 8 ounces strawberries (large strawberries, 10)
  • 5 ounces mixed salad greens
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large bowl, combine 1/4 cup coconut milk with white parts of scallions, salt and pepper. Add chicken and let marinate at room temperature uncovered, for 30 minutes (or cover and refrigerate overnight).

  • Step 2: In a another large bowl, combine remaining 1/3 cup coconut milk with green parts of scallions. Stir in pineapple and strawberries. Set aside or, if not serving immediately, cover and refrigerate until ready to use. (This mixture can be made 1 day ahead).

  • Step 3: Heat a grill pan over medium-high heat. When pan is very hot add chicken and grill for 5 to 7 minutes per side until cooked through or a thermometer registers 165°F when inserted into the thickest part of the breast.

  • Step 4: Divide chicken and greens evenly among 4 plates. Top each serving with a quarter of Pineapple-Strawberry Salas and serve

We hope you enjoy this recipe!

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