One Pan Thai Peanut Coconut Chicken with Pineapple

Thank you for one pot week dinner. I am sure we all shall enjoy it !

You are so welcome! I hope you can make it soon and love it!

Jen! You are one amazing person. I think I have tried all of your creations! They are all wonderful and it seems I always have a favorite until you send out another E-Mail. Then suddenly my favorite turns into my #2 favorite. I can’t Thank You enough for all your time and effort you put forth for all of us! Not to menthion your photography!!

Hi Jack, what a thoughtful comment and that is AMAZING you have tried so many of my recipes, thank you! and btw, I just got an email that your books have shipped so I will keep you posted!

One Pan Thai Peanut Coconut Chicken with Pineapple and Broccoli is a meal all in one baked in ONE PAN with quite possible the best Thai Peanut Sauce ever complimented by sweet, slightly caramelized pineapple!

This One Pan Thai Peanut Coconut Chicken is my favorite foodie elements all one plate – or more accurately, all on one pan from the marinated crunchy peanut, panko, coconut crusted chicken, to the fresh, sweet and tangy pineapple, to the marinade tossed roasted broccoli, to the creamy coconut infused Thai Peanut Sauce. So many multidimensional layers of flavors. So many multidimensional layers of texture. So many reasons to love this ONE Pan Thai Peanut Coconut Chicken!

This recipe is a marriage of two of my favorites – my Thai Peanut Pineapple Chicken Satay (and reader’s fav!) and my Cashew Coconut Crusted Chicken. I used the incredible lick-the-plate-delish Peanut Sauce from my Satay to create the Sauce and Marinade that’s a harmony of pineapple juice, coconut milk, soy sauce, brown sugar, peanut butter and dashes of lime juice, fish sauce, basil and ginger. After you marinate the chicken, you have done most of the work already because you reserve most of this marinade to thicken and become your Peanut Sauce so you get a dynamic marinade and sauce all in one!

To create your peanut coconut crusted chicken, you first process peanuts to the size of panko breadcrumbs. The combination of the peanuts and the panko create a beautiful crunch, then add in the coconut and you have a magical blend of crunchy, nutty savory, sweet and salty.

Lastly, toss your broccoli with a little olive oil, salt and pepper and reserved marinade. Toss your pineapple with olive oil and a little brown sugar to enhance the natural sweetness.

While your One Pan Thai Peanut Coconut Chicken bakes for 15-20 minutes you simmer your reserved Peanut Sauce to thicken and that’s it! Peanut coconut crusted chicken, a nutty multidimensional peanut sauce complimented and enlivened by fresh pineapple. Serve with rice and you have my idea of the perfect bite. I hope you love it too!

Want to try this One Pan Thai Peanut Coconut Chicken with Pineapple?

Pin it to your DINNER, CHICKEN, or ASIAN Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

©Carlsbad Cravings Original

Never miss a Carlsbad Cravings Creation:

You might also like:

One Pot Teriyaki Chicken and Pineapple Rice

Original article and pictures take http://www.carlsbadcravings.com/one-pan-thai-peanut-coconut-chicken-recipe/ site