Today I am giving you all a very rare two-for-one recipe post in this Coconut-Lime Teriyaki Chicken with Roasted Coconut-Pineapple Sweet Potatoes. This little taste of the Caribbean pretty much happened completely on a whim.
And I often find that some of the best recipes I come up will happen that way.
Not the ones that I research and Google and pour over (although those recipes are pretty darn tasty too. ;) ).
But the recipes I come up with on the days when I haven't planned a dinner for that day...
The ones in which I look in my fridge, and cupboard, and produce bowls on the kitchen island, and think what do I need to use up now? What do I have to work with here?
And my friends, this particular recipe started with the sweet potatoes. Yes, I built an entire meal around the side dish.
As I was rummaging through the bowl that I keep my potatoes in, I realized that there were two sweet potatoes hiding beneath a big bag of russet potatoes. I had bought them a few weeks back and then had forgot that they were there.
They were still good, but I knew their days were numbered.
I saw a lime sitting in my fruit bowl, and then inspiration struck.
I created a flavorful marinade for chicken breasts with the lime juice, a little teriyaki sauce, and some coconut milk to complement what I had in mind for those sweet potatoes. ;)
The sweet potatoes were tossed with some shredded coconut and fresh pineapple that I had leftover from a couple of days before and then were oven roasted.
Not only is this dinner flavorful and bright, but it is also healthy- packed with all kinds of good stuff like coconut oil, fresh fruit, and sweet potatoes...
Coconut-Lime Teriyaki Chicken with Roasted Coconut-Pineapple Sweet Potatoes
by
Prep Time: 2-6 hours (marinating time included)
Cook Time: Chicken- 25 mins; Potatoes- 1 hour
Ingredients (4 servings)
- 4 skinless boneless chicken breasts
- Juice of 1 lime
- 1/2 cup coconut milk
- 1/4 cup teriyaki sauce
- 2 cloves of garlic, minced
- 2 large sweet potato (about 2 lbs)- peeled and chopped into 1 1/2 inch cubes
- 2 cups of chopped fresh pineapple
- 2 tbsp coconut oil
- 2 tbsp honey
- 1 cup shredded coconut
- 1/2 tsp ground ginger
Instructions
In small mixing bowl, whisk together the lime juice, coconut milk, teriyaki sauce, and minced garlic. Place the chicken breasts in a glass or plastic container. Pour the marinade over the chicken, and then wrap the container with plastic wrap and place in the fridge.
Marinate for 2-6 hours, turning the chicken at least once halfway through.
Preheat your oven to 350 degrees.
In a large mixing bowl, combine the sweet potatoes, pineapple, coconut oil, honey, shredded coconut, and ginger. Toss well to coat the sweet potatoes. Turn the sweet potatoes out into a small baking dish. Bake for about 1 hour, turning the potatoes 1-2 times.
The sweet potatoes will be done when they are fork tender.
During the last half hour of the sweet potatoes' baking time, prepare the chicken breasts.
Place your marinated chicken breasts on a heated grill. Grill until cooked through, 20-35 minutes depending on the thickness of the chicken breasts.
Serve one of the grilled chicken breasts with 1/4 of the roasted sweet potatoes.
Serve with a fresh lime slice, if desired.
Enjoy!
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The chicken was so moist and flavorful, and the roasted sweet potatoes were the perfect complement to it! Seriously, all. I could eat those sweet potatoes any day of the week, any time of the day.
They were that good.
In fact, I am thinking of doubling or tripling the recipe for these Roasted Coconut-Pineapple Sweet Potatoes and serving it for Thanksgiving dinner this year in place of the usual marshmallow topped sweet potato casserole. ;)
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