Zesty Lime Coconut Chicken Skillet with Pineapple & Bell Pepper
This vibrant coconut‑lime chicken skillet brings sunshine to any table with its juicy pineapple bursts, crisp bell peppers, and a burst of citrus zest. Packed with protein and fresh flavor, it’s a breeze to whip up after a long day. Serve it over cauliflower rice or quinoa for a complete meal.
Ingredients
- 1 lb boneless, skin‑less chicken thighs, cut into bite‑sized pieces
- 1 cup diced fresh pineapple
- 1 red bell pepper, thinly sliced
- 1/2 cup unsweetened shredded coconut (lightly toasted)
- 1 tbsp coconut milk
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1 tbsp olive oil or coconut oil
- Salt & pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 tsp lime zest
Instructions
- Heat oil in a large skillet over medium‑high heat.
- Add chicken pieces, sear until golden and cooked through, about 5–6 minutes; season with salt, pepper, cumin, and smoked paprika.
- Remove chicken and set aside. In the same skillet, sauté garlic until fragrant (30 sec).
- Add diced red bell pepper and pineapple, stir‑fry for 3 minutes until slightly softened.
- Return chicken to the skillet, pour in lime juice and coconut milk, stir to combine.
- Sprinkle toasted coconut, lime zest, and remaining salt/pepper; cook for an additional 2 minutes until everything is heated through.
- Taste and adjust seasoning with extra lime juice if desired.
- Transfer to a serving dish, sprinkle chopped cilantro and a few lime wedges for a bright finish.
Chef's Note
For an extra crunchy texture, spray a light layer of cooking oil onto the skillet before adding the chicken to help the coconut brown nicely.
Make-Ahead Tips
Chicken and veggies can be pre‑chopped and marinated in the fridge for up to 24 hrs, saving time on weeknights.
Substitutions
Replace chicken with firm tofu for a vegetarian version. Swap pineapple for diced mango or diced peaches for a different sweet note.