Coconut Pineapple Chicken

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.

Coconut Pineapple Chicken Recipe

The base recipe will server 4 adults. Simply multiply ingredients for a larger group.

  • 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).

Serving suggestion for Coconut Pineapple Chicken

Ready to Serve
We like to serve it over rice or noddles (of course not at Passover). Goes great with some steamed or stir-fried bok choy.

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