When the team over at Pasella TV asked me if I would be interested in an insert on one of their episodes, I was over the moon. Delighted (and a little nervous) I came in guns a blazing with this Tropical Chicken and Couscous with Herb Salsa recipe. An amazing, easy and delicious weekday, summer recipe.
Easy Tropical Chicken for Dinner
Let’s face it, how any normal person can keep up with work demands, kids school activities, house chores and cooking dinner is beyond me. There and then, I decided that dinner should not be a nightmare. Along with these easy accessible ingredients, this recipe of Tropical Chicken and Couscous with Herb Salsa will have dinner on the table in less than an hour.
How To Make Tropical Chicken
Firstly stir fry the chicken and pineapple in some spice. In the meantime, bring the coconut milk to boil and add the couscous and let it steep. SO EASY! I love the combination of pineapple with the salty, fried chicken strips. In addition the chilli flakes and fresh mint makes it refreshing and comforting all in one go.
Not only is this recipe light and refreshing, it is also pretty filling and wholesome at the same time. Only fitting, that you as cook can enjoy a relaxed evening with the fam rather than slaving away in the kitchen all night, right?
Did you catch me on Pasella TV? (It was totally weird seeing my face and hearing my voice on national tv, by the way)
Have a good one!
Other Chicken Dinner Recipes To Try
Crustless Chicken, Bacon and Mushroom Quiche
Creamy Chicken, Leeks and Mushrooms
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | servings |
- 4 tablespoons butter
- 3 tablespoons olive oil
- 4 chicken breast fillets sliced into strips
- salt and black pepper to season
- 1 medium pineapple peeled, cored and diced
- 1 teaspoon chili flakes
- 250 ml coconut milk
- 1 cup uncooked couscous
- 1 cup fresh mint
- 1 cup fresh parsley
- 1 small red onion
- 30 ml olive oil
- shaved coconut to serve
Ingredients
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- In a non stick pan, heat the butter and olive oil.
- Fry the chicken strips until brown, season.
- Add the diced pineapple to the pan and allow to caramelize. Set aside.
- Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.
- Separate couscous grains with a fork and add a tablespoon of butter, chili flakes and fresh chopped mint.
- In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.
- Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple. Garnish with shaved coconut and lemon.
