- 6 chicken thighs, skin removed
- 1 cup Silk Coconut Milk (Original or Unsweetened)
- ¼ cup honey
- 4 cloves garlic
- ¼ cup red pepper, minced
- 1 small onion, minced
- 2 Tbs vegetable oil
- 1 cup crushed pineapple
- 2 Tbs curry
- 1 tsp vanilla
- ¼ cup cilantro, minced
- juice from ½ lemon
- In a large resealable bag combine chicken, Silk Coconut Milk, honey, garlic, red pepper and onion. Shake and massage together until well combined. Refrigerate and let marinade for 30 minutes.
- Heat vegetable oil over medium-high heat in a large skillet. Transfer chicken to skillet and brown on both sides. Pour marinade over chicken bring to a boil, lower heat and simmer for 20 minutes. Combine pineapple, curry and vanilla. Pour pineapple over chicken continue to simmer for 10 - 15 minutes. Toss in cilantro and lemon juice, serve over rice.
Source: the Noshery
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