A Sunrise Recipe: Thai Curry Pineapple Chicken

Sunrise Senior Living  |  February 25, 2015
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This recipe from Sunrise of West Hills, CA, was a finalist at the 2014 Senior Eats Nutritional Challenge hosted at The Fairfax in Ft. Belvoir, Virginia. The chef served it at family gatherings and it was always a big hit so he introduced it to the community’s annual summer luau, where it was also very well-received. Now you can enjoy this favorite at home, too!

Coconut has often been represented as an unhealthy choice, high in saturated fat. Recent research has turned that notion on its head. Coconut milk has been proven to have many potent health benefits. Most importantly, coconut milk is rich in lauric acid, a medium-chain fatty acid that is abundant naturally in a mother’s milk. Lauric acid is effective at fighting viruses, bacteria and illness in the body, and may also reduce cholesterol and triglyceride levels. There are only a few foods that are naturally rich in lauric acid.

Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? Click here to RSVP and join us for a Taste of Sunrise at a community near you Sunday, March 8 – Saturday, March 14. And don’t forget – all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog.

Thai Curry Pineapple Chicken
Serves 6

Ingredients:
2 cups jasmine or brown rice
3 tbsp coconut oil
1 each 4 oz can red curry paste
2 each 14 oz cans coconut milk
2 each boneless / skinless chicken breasts, cut into ½ inch cubes
2 tbsp fish sauce
½ each red bell pepper, seeded / julienned
½ each green bell pepper, seeded / julienned
½ each yellow onion, peeled / diced
2 cups chopped fresh pineapple
Optional for garnish: bamboo shoots, sliced green onion, bean sprouts

Instructions:

Cook the rice according to package instructions. Whisk together the oil and curry paste in a sauté pan over medium heat. Cook for 5 minutes, until aromas are released. Whisk half of the coconut milk into the curry mixture.  Bring to a simmer. Reduce to low and set aside. Combine the chicken, fish sauce and remaining coconut milk. Heat a wok or sauté pan over high heat. Add the chicken mixture. Cook for 10 minutes. Add the peppers and onions to the chicken mixture. Cook for 5 minutes more, until internal temperature of the chicken reaches 165˚F for 15 seconds. Add the pineapple and heat through. Divide the rice evenly between serving plates. Spoon chicken and vegetables over rice. Spoon sauce over top. Garnish as desired. Serve immediately.