Imagine transporting your taste buds to a sun-soaked Caribbean beach with just one bite! This Pina Colada Chicken Cauliflower Rice isn't just a meal—it's a culinary vacation that combines the creamy richness of a classic cocktail with the lean, healthy goodness of perfectly cooked chicken and cauliflower rice. Whether you're looking to impress dinner guests or treat yourself to an exotic weeknight meal, this recipe promises to deliver a flavor explosion that will make your kitchen feel like a tropical paradise.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup coconut milk
- 1/2 cup pineapple chunks
- 1 tablespoon curry powder
- 4 cups cauliflower rice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by trimming chicken breasts and patting them dry with paper towels. Season both sides of chicken with salt, pepper, and curry powder.
- Heat a large skillet over medium-high heat with a light coating of cooking oil. Sear chicken breasts for 3-4 minutes on each side until golden brown and create a nice caramelized exterior.
- Remove chicken from skillet and set aside. In the same pan, add pineapple chunks and sauté for 2 minutes to enhance their natural sweetness.
- Pour coconut milk into the skillet, scraping any browned bits from the bottom of the pan. Reduce heat to medium-low and return chicken to the skillet.
- Simmer chicken in coconut milk for 8-10 minutes, or until internal temperature reaches 165°F, basting occasionally with the sauce.
- While chicken is cooking, prepare cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice-like texture.
- In a separate pan, sauté cauliflower rice for 3-4 minutes with a pinch of salt until slightly tender but not mushy.
- Plate cauliflower rice, top with chicken breasts, and spoon pineapple-coconut sauce over the dish.
- Garnish with fresh chopped cilantro and serve immediately while hot.
Tips
- For the most tender chicken, let it rest at room temperature for 15 minutes before cooking to ensure even heat distribution.
- Use fresh pineapple chunks if possible—they'll provide a brighter, more intense tropical flavor compared to canned alternatives.
- When preparing cauliflower rice, don't overcook. The goal is a rice-like texture that's slightly tender but still has a bit of bite.
- For extra flavor, toast your curry powder in the dry skillet for 30 seconds before seasoning the chicken to enhance its aromatic qualities.
- If you want a creamier sauce, you can add a tablespoon of Greek yogurt or a splash of heavy cream to the coconut milk while simmering.
- Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F without overcooking.
- For a low-carb, high-protein meal, this dish is perfect. The cauliflower rice keeps it light while the chicken and coconut milk provide satisfying richness.
Nutrition Facts
Calories: 271kcal
Carbohydrates: 10g
Protein: 26g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 80mg
