Receta: Spicy Glazed Chicken with coconut rice and pineapple salsa

Receta: Spicy Glazed Chicken with coconut rice and pineapple salsa

For this recipe, we followed the Creme de la Crumb recipe for Island Glazed Chicken and Coconut Rice and Chrissy Teigen's coconut rice recipe from her Cravings cookbook, but we made a few adjustments, and added our own fresh fruit salsa as suggested! 

Be sure the check out the above links for the original recipes of the glazed chicken and the coconut rice, as ours is simply an adaptation on those.


Pineapple Habanero Salsa
1/2 of a pineapple, cored and diced
1/4 of a red onion, minced
2 cloves of garlic, minced
2 habanero or jalapeño peppers, minced (adjust with more or less depending on spice preference!)
1 tbsp of Pueblo Pineapple & Herbs
minced cilantro, to taste
salt + pepper, to taste
juice of 1 lime

Mix all the ingredients in a bowl, and let it sit in the fridge for a couple hours to let all the flavours marinate together! This is also great on tacos... and you can switch out the fruit to whatever you have on hand—peaches and mangos also go great!

Spicy Glazed Chicken - click here for the original recipe
4-8 bone-in, skin-on chicken pieces
2 tablespoons butter
2 tablespoons honey
1/4 cup of soy sauce
1/4 cup of brown sugar
1 tbsp of sesame oil
3 tbsp of Pueblo Ginger Pear
2 tbsp of Pueblo Pineapple & Herbs
4 cloves of garlic, minced
1 thumb-size piece of ginger, minced
salt + pepper
2 tablespoons of corn starch + 4 tablespoons of cold water
sesame seeds, toasted coconut, and cilantro, for garnish

Melt the butter and honey together in a large pan or stockpot. Season your chicken generously with salt and pepper, then brown all sides in the pan. Once brown, remove from pan and let it rest on a plate.

Wipe your pan and stockpot clean, then follow this recipe for Chrissy Teigen's coconut rice. Once you've followed the recipe and you're at the step to cover and simmer the rice, add your chicken back to the pan and cook until all the liquid is absorbed and the rice is fully cooked.

While your rice and chicken are simmering, prepare your glaze. Add soy sauce, brown sugar, sesame oil, Pueblo hot sauces, minced garlic, and minced ginger to a small stockpot. Bring it to a boil, stirring constantly.

Once boiling, add your corn starch and water mixture a small container and mix until no lumps remain... then add that to your glaze mixture, stirring constantly until the glaze has reached a thick consistency.

Once the rice and chicken are fully cooked, carefully spoon your glaze over the chicken, and garnish with sesame seeds, toasted coconut, and cilantro. Let everyone dish up their plate family-style, and serve the pineapple salsa on top, and use Pueblo Coconut Mango as a dipping sauce.

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