Thai Coconut Chicken with Pineapple Salsa

Name: Thai Coconut Chicken with Pineapple Salsa
Prep time: 25 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs (about 5), cut into ½-inch-wide strips; Coarse salt and freshly ground pepper; 1 tablespoon peanut or safflower oil; 2 tablespoons minced garlic; 1 tablespoon minced peeled fresh ginger; 2 teaspoons fish sauce; 1 cup well-shaken coconut milk; 1.5 cups chopped fresh pineapple, divided; 0.333 cup chopped scallions; 1 Thai chile, thinly sliced crosswise; 2 cups cooked rice (preferably sticky), for serving

3.8

(50)

2 Reviews

By

Martha Stewart Editors

Updated on March 23, 2020

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

In this brothy dish, the chicken thighs are partially covered by liquid and quick-braised on the stove top. It's an family-friendly dinner with a tropical personality thanks to the coconut and pineapple.

Ingredients

1 ½ pounds boneless, skinless chicken thighs (about 5), cut into ½-inch-wide strips
Coarse salt and freshly ground pepper
1 tablespoon peanut or safflower oil
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 teaspoons fish sauce
1 cup well-shaken coconut milk
1 ½ cups chopped fresh pineapple, divided
⅓ cup chopped scallions
1 Thai chile, thinly sliced crosswise
2 cups cooked rice (preferably sticky), for serving

Directions

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.