This dish brings a tropical flair to your dinner table! Juicy chicken slow-cooked with sweet pineapple, creamy coconut milk, and a touch of crunch from roasted macadamia nuts. It’s the kind of meal that makes you feel like you’re on vacation, without leaving your kitchen.
Ingredients:
2 lbs boneless, skinless chicken thighs or breasts
1 can (20 oz) pineapple chunks, drained (reserve juice)
1 cup coconut milk
1/3 cup soy sauce
2 tbsp honey or brown sugar
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground)
1/2 tsp chili flakes (optional, for heat)
1/2 cup roasted macadamia nuts, roughly chopped
2 green onions, sliced (for garnish)
Cooked rice, for serving
Instructions:
Place chicken in the slow cooker.
In a bowl, whisk together coconut milk, soy sauce, honey, garlic, ginger, and 1/4 cup reserved pineapple juice.
Pour mixture over the chicken, then add pineapple chunks on top.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
Before serving, stir in chopped macadamia nuts.
Serve over warm rice and garnish with sliced green onions.
🌴 Notes:
For extra crunch, toast the macadamia nuts in a dry pan before adding.
You can thicken the sauce by stirring in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 15 minutes.
Pairs beautifully with jasmine rice or even coconut rice for a full tropical vibe.
