Pina Colada Chicken
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • ¾ teaspoon sea salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 2 tablespoons coconut oil, divided
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 teaspoon arrowroot powder
  • 2 cups fresh cubed pineapple
  • 2 cloves garlic, minced
  • 2 teaspoons Jerk Seasoning (more or less to taste)
  • 2 tablespoons fresh lime juice
  • ½ teaspoon fresh lime zest
  • 1 cup (236 ml) canned full-fat coconut milk
  • ½ teaspoon pure vanilla extract
  1. Season the chicken with ¼ teaspoon salt and ⅛ teaspoon black pepper; set aside while you heat the skillet.
  2. Add 1 tablespoon coconut oil to a large, nonstick skillet over medium-high heat. Once hot, add half the chicken and cook until golden brown on all sides, about 10 minutes. Transfer the browned chicken to a bowl; cook the remaining chicken the same way, and then transfer it to the bowl.
  3. To the same skillet, add the remaining 1 tablespoon coconut oil. Add the onion, bell peppers, arrowroot powder, and the remaining ½ teaspoon salt and ⅛ teaspoon black pepper. Cook until the vegetables are just tender, about 4 to 5 minutes, stirring occasionally.
  4. Add the pineapple and cook just until it’s starting to brown, about 3 minutes.
  5. Add the garlic and Jerk Seasoning and cook 30 seconds, stirring constantly.
  6. Add the lime juice and zest and stir to scrape up any brown bits from the bottom of the pan.
  7. Stir in the coconut milk and chicken (including any juices the chicken has released); bring to a boil and then turn heat down and simmer until the sauce starts to thicken, about 5 minutes.
  8. Remove from heat and stir in the vanilla extract.
  9. Serve.
Recipe slightly adapted from Melissa Joulwan’s recipe for Pina Colada Chicken in Well Fed 2 (Smudge Publishing; 2013).
Recipe by An Edible Mosaic™ at