This a favorite special treat in my home. While you can make it all year round, all the ingredients can be found Kosher for Passover. Perhaps you might like to give this a try for your Sedar table as well.
- 2 chicken breasts (4 pieces) bone removed and cut into 1″ pieces
- 1 cup of canned pineapple pieces (can substitute fresh if desired)
- 3-4 Lemon Grass stocks (cut into 1/2 or 1/3 and banged with a knife)
- 1 can (approx 2 cups) Coconut Milk
- 3 TSP of Coconut Oil (can substitute other vegetable oil – do not use olive oil)
Bring a large frying pan (cast iron preferred) to a medium high heat. Add the Coconut oil and allow it to come to temperature.
Add in the diced chicken and brown evenly (pieces should be at least 70% cooked through before proceeding)
Add in the Coconut Milk & Lemon Grass Stocks and bring to a simmer. Once simmering adjust temperature accordingly and cook for 10-15 minutes until the coconut milk starts to thicken.
Add Pineapple and cook for approximately 5 minutes. If using fresh pineapple cook until the pineapple is cooked through.
Add about 1/2 of the syrup from the pineapple along with a pinch of salt.
At this stage you may want to add more pineapple juice or salt
If using fresh pineapple you may need to add a bit sugar (1 tsp or less) to adjust the sweetness level.
Cook at a low to medium heat (just below a simmer) for 5 minutes just to thicken the sauce.
Remove the lemon grass stocks (they’ve done their job & are not eatable).
We like to serve it over rice or noddles (of course not at Passover). Goes great with some steamed or stir-fried bok choy.