At first, I thought it must be totally strange, too sweet and too fruity. To my surprise, it turned out really great. It’s hard to describe what it tasted like but it was absolutely delicious and so fresh. We made it a while ago during winter but I think it’s a perfect dish for a spring/summer lunch. If you like coconut, just as we do, you should definitely try it out.
What you need:
1 chicken breast, cubed
200ml coconut milk or 1 fresh coconut
1 ripe pineapple
2tbsp brown sugar
5tbsp coconut flakes
2tbsp oat bran
salt, pepper, olive oil
What to do:
Marinade chicken in rum(40ml), brown sugar, salt & pepper and 1tbsp olive oil. Set aside for 15mins or more.
Coat the chicken in egg and coconut bran mix.
Place on a rack and bake for 10-15 mins in 160C
Now, slice the pineapple and put in a pan. Fry for 1-2 mins, add the remaining rum and flambe until alcohol evaporates. Add coconut milk and cook until pineapple is soft. Blend it all together, season with salt and pepper.
Serve with arugula or watercrest. Sprinkle with chopped chilli.
I’m off to run some errands but will be back with some weekend photos later today. Also, we’re packing for a little getaway tomorrow. Italy, here we come!!!