Island House Recipe

Cook coconut jasmine rice

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 2.5 cups water, 1 cup coconut milk and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cover. Cook for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Season protein

While the rice cooks, pat the chicken pieces dry and season with 1/2 tsp ground black pepper and a pinch of salt. If using shrimp only, season similarly and set aside to bring to room temperature for 10 minutes prior to cooking.

Prepare sauce slurry

In a small bowl whisk together 2 tbs light soy sauce, 1 tbsp brown sugar, 2 tbsp lime juice and 1/2 cup chicken or vegetable stock. Stir 1 tsp cornstarch into the mixture until dissolved; set aside.

Sauté aromatics

Heat 2 tbs oil and 1 tbsp butter in a large skillet or wok over medium-high heat until shimmering. Add the diced onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook chicken

Push aromatics to the side, add the seasoned chicken pieces in a single layer and let sear 2–3 minutes on the first side without moving to develop color. Stir and continue to cook 3–4 minutes until chicken is cooked through and no longer pink inside (internal temperature 165°F / 74°C). If using only shrimp, cook shrimp 1–2 minutes per side until opaque and pink and remove when done to avoid overcooking.

Add vegetables and pineapple

Add the sliced red bell pepper, pineapple chunks and frozen peas to the pan. Stir and cook 2–3 minutes to warm and slightly caramelize the pineapple and soften the pepper.

Finish sauce and toss

Give the sauce slurry one quick stir and pour it into the skillet. Stir constantly until the sauce thickens and coats the chicken and fruit, about 1–2 minutes. Taste and adjust: add more soy for saltiness, a pinch of sugar for sweetness, or lime for brightness. Add cooked shrimp back now if you cooked them earlier, just to heat through for 30–45 seconds.

Combine and finish

Turn off heat. Stir in sliced green onions (reserve a few for garnish) and chopped cilantro. If using, sprinkle 2 tbs toasted shredded coconut and 1 tsp sesame seeds, and add red pepper flakes to taste for heat. Taste again and adjust any seasoning.

Plate: Spoon a bed of the coconut jasmine rice onto plates or a large serving platter. Top with the island-style chicken and pineapple mixture. Garnish with lime wedges and remaining green onions. Serve immediately.