Pina Colada Chicken

Pina Colada Chicken Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Pina Colada Chicken is a tropical and flavorful dish that combines the sweetness of pineapple and coconut with the savory taste of chicken. This dish is perfect for a summer dinner or a luau-themed party.

History

Pina Colada Chicken is a modern twist on the classic Pina Colada cocktail, which originated in Puerto Rico in the 1950s. The combination of pineapple, coconut, and rum in the cocktail inspired the creation of this delicious chicken dish.

Ingredients

1 20 oz (567 g) can of pineapple chunks, drained (reserve juice)
0.75 cup of chicken broth
2 tbsp of sugar
2 tbsp of cornstarch
1 tbsp of lime or lemon juice
0.5 tsp of salt
0.25 cup of shredded coconut
1 medium green pepper, cut into strips
0.5 cup of toasted slivered almonds (reserve a few for garnish)
2.5 to 3 cups of cooked chicken, left in large pieces
0.25 cup of light rum
3 cups of hot cooked rice
6 maraschino cherries, quartered (optional)

How to prepare

Combine pineapple juice, broth, sugar, cornstarch, lime juice, and salt in a 2 qt (1.89 liter) saucepan. Bring to a boil, reduce heat, and cook until thick and bubbly, stirring often. Carefully add pineapple, coconut, green pepper, almonds, chicken, and rum; heat through. Serve over fluffy rice. Garnish with cherries and reserved almonds.

Variations

Substitute shrimp or tofu for the chicken for a different twist on the dish.
Add diced pineapple or bell peppers for extra flavor and texture.

Cooking Tips & Tricks

Be sure to cook the sauce until it is thick and bubbly to ensure a rich and flavorful dish.

- Toasting the slivered almonds adds a nutty flavor and crunch to the dish.

- Serve the Pina Colada Chicken over fluffy rice to soak up the delicious sauce.

Serving Suggestions

Serve Pina Colada Chicken with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Be sure to cook the sauce until it is thick and bubbly to ensure a rich and flavorful dish.

- Stir the sauce often to prevent it from sticking to the pan.

Ingredient Substitutions

Use coconut milk instead of shredded coconut for a creamier sauce.

- Substitute white wine for the rum if desired.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use.

- Cook the chicken in advance and reheat it in the sauce before serving.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley for a pop of color. - Serve the Pina Colada Chicken in a hollowed-out pineapple for a fun and festive presentation.

Pairing Recommendations

Serve Pina Colada Chicken with a tropical fruit salad or grilled pineapple for a complete meal.

- Pair the dish with a refreshing Pina Colada cocktail for a true taste of the tropics.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the Pina Colada Chicken in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains tree nuts (coconut, almonds)

Summary

Pina Colada Chicken is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of Vitamin C and Iron.

Summary

Pina Colada Chicken is a delicious and tropical dish that combines the flavors of pineapple, coconut, and rum with tender chicken. This dish is perfect for a summer dinner or a luau-themed party. Serve it over fluffy rice with a side of steamed vegetables for a complete meal. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Pina Colada Chicken. It was a warm summer day, and I had just finished my shift at the local bakery where I worked as a pastry chef. As I was flipping through a magazine at the bus stop, a colorful picture caught my eye - a plate of succulent chicken breasts smothered in a creamy coconut and pineapple sauce, topped with toasted coconut flakes and fresh cilantro. The caption read, "Pina Colada Chicken: A Taste of the Tropics."

My mouth watered just looking at the photo, and I knew I had to try making it myself. I tore out the page and tucked it into my purse, eager to get home and start cooking. Little did I know that this recipe would become one of my signature dishes, loved by family and friends alike.

Back in my tiny apartment kitchen, I gathered the ingredients listed in the recipe - chicken breasts, coconut milk, pineapple chunks, lime juice, garlic, and a dash of rum. I followed the instructions carefully, marinating the chicken in a mixture of coconut milk, lime juice, and garlic before grilling it to perfection. The aroma that filled my kitchen was intoxicating, a mix of sweet coconut and tangy lime that made my stomach growl in anticipation.

As the chicken cooked, I prepared the pineapple sauce by sautéing the chunks in a skillet with a splash of rum until they caramelized and turned golden brown. I added a bit of coconut milk to the pan, letting it simmer until the sauce thickened and coated the back of a spoon. The final touch was a sprinkle of toasted coconut flakes and a handful of fresh cilantro, adding a burst of color and flavor to the dish.

When I took my first bite of Pina Colada Chicken, I was transported to a tropical paradise. The flavors were a perfect balance of sweet and savory, with the coconut milk adding a creamy richness to the dish and the pineapple adding a burst of freshness. It was a meal that tasted like summer on a plate, and I knew I had stumbled upon a true culinary gem.

Over the years, I perfected the recipe for Pina Colada Chicken, tweaking it here and there to suit my tastes and experimenting with different variations. Sometimes I would add a dash of hot sauce for a spicy kick, or substitute mango for the pineapple for a different twist. Each time I made it, I would think back to that moment at the bus stop when I first saw the recipe and feel a sense of satisfaction knowing that I had created something truly special.

I shared the recipe with friends and family, who all raved about it and begged me to make it for special occasions and gatherings. It became a staple at summer barbecues and dinner parties, a dish that never failed to impress and delight.

As I grew older and my hands became less steady, I passed the recipe down to my daughter, who now makes Pina Colada Chicken for her own family. I watch with pride as she follows in my footsteps, creating memories and traditions around this beloved dish.

And so, the recipe for Pina Colada Chicken has become more than just a meal - it's a symbol of my love for cooking, my passion for food, and the joy of sharing good food with those you care about. It's a reminder that sometimes, the best recipes are the ones that come into your life unexpectedly, bringing with them a taste of the tropics and a touch of magic.