Island Medley Recipe

Prepare and marinate protein

If using chicken, slice into 1-inch strips or bite-sized pieces. If using fish, cut into 1- to 1.5-inch chunks. Place protein in a shallow bowl or zip-top bag.

In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp soy sauce, 1 tbsp light brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 2 tbsp vegetable oil, 1 tsp sea salt, 1/2 tsp black pepper and 1/4 tsp chili flakes (if using).

Pour marinade over the protein, making sure pieces are evenly coated. Marinate in the refrigerator for 20–30 minutes (up to 1 hour if time allows). Do not marinate fish for more than 30 minutes to avoid texture changes.

About 10 minutes before cooking, remove the protein from the fridge to come slightly toward room temperature while you prepare other components.

Heat a large nonstick skillet or grill pan over medium-high heat. Add a teaspoon of oil if pan is dry. Cook chicken strips 4–5 minutes per side until internal temperature reaches 165°F (74°C). If using fish, cook 2–3 minutes per side until opaque and flaky. Transfer cooked protein to a plate and tent with foil to rest 3–5 minutes.

While protein marinates, combine 1 1/2 cups diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp minced jalapeño (if using) in a bowl.

Taste and adjust seasoning: add more lime for brightness, more honey for sweetness, or more salt as needed. Set salsa in the refrigerator to chill briefly while you finish the meal so flavors meld (10–15 minutes ideal).

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 1 cup unsweetened canned coconut milk, 1/2 cup water, 1/2 tsp salt and 1/2 tsp sugar (optional). Stir to combine and bring to a gentle boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rice rest (still covered) for 10 minutes to finish steaming. Fluff with a fork before serving.

While the rice cooks or after protein is cooked, heat 1 tbsp olive oil in a skillet over medium-high heat.

Add 1/2 cup sliced yellow bell pepper, 3/4 cup zucchini half-moons and 1/2 cup snap peas. Sauté, stirring frequently, for 4–5 minutes until vegetables are crisp-tender and slightly caramelized.

Season with 1/2 tsp sea salt and 1/4 tsp black pepper, toss to combine. Squeeze a lime wedge over vegetables just before removing from the pan for a bright finish.

Divide the coconut rice among 4 shallow bowls (about 1/2 cup cooked rice per serving if serving 4).

Arrange cooked protein over or beside the rice. Spoon generous portions (about 1/4–1/3 cup) of pineapple salsa over the protein or to the side.

Add the sautéed vegetables alongside the rice and protein. Sprinkle 2 tbsp toasted coconut flakes over the dish if using, and scatter cilantro leaves on top.

Serve with lime wedges on the side for extra brightness. Taste and adjust salt or lime as desired.

Leftovers: store salsa separately from protein and rice in airtight containers in the refrigerator for up to 2 days for best texture; rice and cooked protein will keep 2–3 days.