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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet heat the olive oil. Saute garlic and onion for 5 minutes. | 2. Add the diced chicken and cook until chicken turns white. | 3. Add half the ginger and all of the jalapeño pepper, green pepper, and red pepper. | 4. Cook for 2 minutes then add the coconut milk and brown sugar. Salt and pepper to taste. | 5. Let simmer for 10 minutes then add the cornstarch to thicken. | 6. When the mixture has thickened, add the pineapple along with the remainder of the ginger to get one last blast of flavor. | 7. If you use the toasted coconut, toast it until brown in the oven at 400-450 degrees, and garnish with the toasted coconut. | 8. (Fill the plantain cups and serve hot.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		diced	-	-	-	-
red pepper	1/3	cup	chopped	20.0	4.405	0.935	0.22
green pepper	1/3	cup	chopped	9.9333	2.3045	0.4271	0.0844
garlic	4	tablespoons	chopped	50.66	11.2404	2.1624	0.17
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
red onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
olive oil	1/4	cup		477.36	0.0	0.0	54.0
ginger	1/4	cup	grated	72.36	15.4699	1.9397	0.9158
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
pineapple juice	1/3	cup	chopped	44.1667	10.725	0.3	0.1
kosher salt				-	-	-	-
black pepper			coarse	-	-	-	-
cornstarch	2	teaspoons	mixed	20.32	4.8677	0.0139	0.0027
water	1/4	cup		0.0	0.0	0.0	0.0
coconut	1	cup	toasted	283.2	12.184000000000001	2.6639999999999997	26.791999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.