Chili Chicken Bowl with Coconut Drizzle

If you like food that behaves like a tropical vacation crashed into a taco truck, this Chili Chicken Bowl with Coconut Drizzle is for you. It’s spicy, sweet, slightly saucy, and somehow civilized enough to serve to actual humans. The coconut drizzle makes everything feel like you upgraded from “microwave mystery” to “I definitely meant to make this.” Yes, this pan is too small. No, I won’t wash fewer dishes.

Once my husband tried to help by “speeding things up”—which translated to tossing the pineapple in while the pan was still smoking and then proudly proclaiming we had invented caramelized bird. The dog approved, the kids did not, and I learned that caramelized chicken is not as trendy as it sounds. We laughed, I threatened to hide the spatula, and we ate it anyway. Also: at one point the blender with the coconut drizzle got used as a percussion instrument. My moral: never put a toddler and a blender in the same zip code.

Time-Saving Hacks

– Buy rotisserie chicken and shred like you’re a very lazy chef. I won’t tell.
– Frozen pre-chopped peppers and onions = time travel. They thaw into dinner faster than you admit texting your ex.
– Use microwave rice pouches and call it “chef’s efficiency.”
– Make the coconut drizzle in a jar and shake it like you mean it—fewer dishes, same flavor.
– Line the pan with foil when broiling pineapple. Yes, I’m evil. Yes, it saves scrubbing.

Serving Ideas

– Serve over jasmine rice because it soaks up drama—and sauce.
– Lettuce cups for people trying to impress with self-control.
– Quick cucumber salad if you want to feel like you’re doing one healthy thing.
– Serve with wine if the kids drove you nuts, beer if you’re hiding from your responsibilities, and sparkling water if you’re pretending to be virtuous.
– Keep it simple: bowls = minimal plating, maximum stealing from other people’s plates.

What to Serve It With

Rice (jasmine, basmati, even plain white), a crunchy slaw, or a garlicky sautéed green. If you must, throw some extra pineapple on the side for people who like dessert before they finish dinner.

✔Tips & Mistakes

– Don’t overcrowd the pan. Crowd the pan and you’ll steam more than sear. Sear for flavor, not for something that looks like a sad soup.
– Watch the sugar on the pineapple—caramelize, don’t torch. My eyebrows still have emotional scars.
– If your coconut drizzle is too thin, chill it—coconut solidifies like a tiny, flaky miracle.
– Salt the chicken before cooking. This is not optional unless you enjoy bland remorse.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce separate if you plan to freeze. Sauces handle freezing better than soggy chicken.
– In the fridge: airtight container for up to 3 days. Reheat gently in a pan so the chicken doesn’t turn into rubber impersonation.
– If you must microwave, do it in short bursts and stir like you’re calming hot lava.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Want vegetarian? Use crispy tofu or jackfruit.
– Make it tangier with extra lime and a splash of rice vinegar.
– Prefer less heat? Cut the chili or use sweet chili sauce instead of hot.
– No coconut milk? Greek yogurt thinned with a bit of milk will fake it in a pinch.

Frequently Asked Questions

Chili Chicken Bowl with Coconut Drizzle

A delightful blend of spicy chicken and creamy coconut in a vibrant bowl.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless chicken breasts cut into bite-sized pieces
• ▢ 2 tbsp olive oil for sautéing
• ▢ 1 tbsp chili powder adjust for spice preference
• ▢ 1 cup coconut milk canned variety preferred
• ▢ 2 cups steamed brown rice for serving
• ▢ 1 cup mixed bell peppers sliced
• ▢ 0.5 cup green onions chopped, for garnish

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat.
• Add chicken pieces and season with chili powder, cooking until golden brown, about 7 minutes.
• Stir in sliced bell peppers and cook for an additional 5 minutes.
• Pour in the coconut milk and simmer for 10 minutes until chicken is cooked through.
• Serve the chicken mixture over steamed brown rice.
• Garnish with chopped green onions before serving.

Notes

For a zesty kick, squeeze fresh lime over the bowl before serving. Enjoy with avocado slices!