Easy Gluten-Free Hawaiian Luau Feast for 4 – Succulent Island Chicken, Fresh Pineapple Salsa & Coconut Rice

Allergens

None (excluding individual ingredient allergens)

Ingredients

• 1. 8 Chicken Thighs, skinless & boneless 2. 1/4 Cup Gluten
• Free All
• Purpose Flour 3. 1/4 Cup Coconut Milk Powder 4. Salt and Pepper, to taste 5. 1 Tbsp Olive Oil 6. 1 1/2 Cups Jasmine Rice 7. 1 1/2 Cups Coconut Milk 8. 2 Cups Water 9. 1 Medium Pineapple, diced 10. 1 Red Bell Pepper, finely chopped 11. 1/4 Cup Fresh Cilantro, chopped 12. 1 Tbsp Lime Juice 13. 1 Tbsp Honey

Instructions

1. In a shallow dish, mix the gluten free flour, coconut milk powder, salt and pepper.
2. Coat each chicken thigh in the mixture and set aside.
3. Heat oil in a skillet over medium heat. Cook the chicken for 5 7 minutes per side until browned and cooked through. Remove from pan and keep warm.
4. In another pot, combine rice, coconut milk, water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 18 20 minutes or until tender. Fluff with a fork.
5. While the rice is cooking, in a large bowl, mix together pineapple, bell pepper, cilantro, lime juice and honey. Season with salt and pepper to taste.
6. Serve chicken alongside coconut rice and fresh pineapple salsa.

Chef’s Insight

The combination of coconut milk powder and gluten-free flour creates a deliciously crispy crust on the chicken.

Notes

This recipe is gluten-free and uses coconut milk powder in the chicken coating to mimic traditional Hawaiian flavors.