Hawaiian-style chicken (pineapple coconut)

Ingredients

• 4 chicken breasts
• 1 pineapple
• ¼ bunch coriander
• 1 can coconut milk
• 1 tablespoon srirachra
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 cloves garlic, minced
• 125 ml(½ cup) chicken broth
• 90 ml (6 tbsp) olive oil
• 30 ml (2 tbsp) white wine vinegar
• 2 cucumbers, cut into large chunks
• 90 ml (6 tbsp) Worcestershire sauce.
• salt and freshly ground pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a skillet with half the olive oil, brown chicken until browned on all sides.
3. Place on a baking sheet and season with salt and pepper.
4. In the same pan, sauté the onion until lightly browned, then add the cubed pineapple, garlic, red and green peppers, sriracha sauce, broth and worcestershire sauce.
5. Simmer 5 min over medium heat.
6. Adjust seasoning.
7. Pour a little sauce over the chicken breasts, then place in the oven for 12 min.
8. Add the coconut milk to the sauce and reduce while the chicken is cooking.
9. Garnish the plates with rice, place a chicken breast on top and pour the vegetable mixture into the sauce.