Coconut‑Pineapple Peanut Chicken Skillet

This vibrant skillet unites tropical sweetness with savory depth, delivering a protein‑packed meal in just 30 minutes. The coconut‑infused sauce coats every bite, while crushed peanuts add a delightful crunch. Perfect for busy weeknights or a quick lunch on the go.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 ½ cups cooked skin‑less chicken breast, shredded (use rotisserie or leftover chicken for speed)
• 1 cup white or brown quinoa, rinsed
• 1 tablespoon coconut oil
• 1 medium red bell pepper, diced
• ½ cup pineapple chunks (fresh or canned, drained)
• ¼ cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon coconut milk
• 1 tablespoon tamari or soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup crushed roasted peanuts
• Fresh cilantro leaves for garnish
• Lime wedges, to serve

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and ginger; sauté for 4‑5 minutes until softened.
2. Stir in the cumin, smoked paprika, and red pepper flakes, cooking for 30 seconds to bloom the spices.
3. Add the shredded chicken, pineapple, and quinoa, mixing well so everything is coated with the aromatic base.
4. Pour in the coconut milk, tamari, honey, and a splash of water if needed to create a light sauce. Stir until heated through and slightly thickened, about 5 minutes.
5. Fold in the crushed peanuts, reserving a handful for garnish. Adjust seasoning with salt or extra tamari if desired.
6. Reduce heat to low, cover, and let simmer for 3 minutes to blend flavors.
7. Remove from heat and fluff the skillet mixture with a fork, allowing the quinoa to absorb any remaining liquid.
8. Serve hot, garnished with fresh cilantro, lime wedges, and the remaining peanuts.
9. If you like a smokier note, roast the peanuts on a dry skillet until golden before adding.
10. Enjoy this protein‑rich, 30‑minute skillet while it’s warm and the flakes of coconut dance across the dish.

Chef's Note

For a no‑fuss protein boost, use pre‑shredded rotisserie chicken. If you prefer a dairy‑free version, replace coconut milk with a splash of extra water and boost the tamari for more umami.

Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or microwave.

Substitutions

Quinoa can be swapped with brown rice, cauliflower rice, or polenta for a different texture. Replace peanuts with cashews or sunflower seeds for a nutless variant.