Missing summer already? Me too.

Coconut Chicken with Pineapple Quinoa

I've been having coconut cravings lately, so this fit the bill! Sweet and spicy and super satisfying. Good with some steamed veggies.

Time required: 4-5 hrs passive, 30-45 mins active

Special equipment needed: Strainer, 1.5 qt (or larger) pot, skillet large enough for 6-8 chicken thighs

Chicken:

6-8 boneless, skinless chicken thighs

1 cup canned lite coconut milk

1 tbsp ground ginger

1 tsp ground pepper

1 tsp red pepper flakes

Quinoa:

·      1 cup quinoa

·      2 cups liquid (I ended up using the rest of the coconut milk, which was about a cup and then an additional cup of water).

·      ½ cup canned crushed pineapple

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for 4-5 hours in the fridge. Grill until the thighs’ internal temperatures reach 165F.

Rinse the quinoa in the strainer under cold water, then add to a pan with the 2 cups of liquid. Bring to a boil, then reduce temperature and let simmer for about 15 mins or until all the liquid is gone. Take off heat and add the pineapple.