When I first moved to South Boston I frequented a Mexican Place up the hill from my place called Salsa’s. The first time I was there I ordered the Piña Colada Chicken and never looked back. I love the taste of coconut and this dish was the perfect combination of creamy coconut, sweet pineapple, just a touch of spice, and texture from the addition of slivered almonds. You can imagine how devastated I was when Salsa’s closed its doors for good last year. Although I’ll never be able to completely mimic the taste of my beloved Piña Colada Chicken (I’m sure it was loaded with fat and sugar anyways), this version is healthy, delicious, and simple to prepare with the help of the crock pot. Serve with brown rice (we added cilantro and lime to ours) and a vegetable for a complete meal.
Piña Colada Chicken
- 1 ½ lbs. boneless, skinless chicken thighs
- 1 can (14 oz.) light coconut milk
- ½ cup onion, chopped
- 2 cups diced pineapple
- 2 gloves garlic, minced
- 1 jalapeño, minced
- ¼ cup cilantro, roughly chopped
- Juice of 1 lime
- 1 cup slivered almonds
- ½ cup unsweetened, shredded coconut
- Combine chicken thighs, coconut milk, onion, pineapple, garlic, jalapeño, and cilantro in crock pot. Set on low for 8 hours or high for 4 hours.
- Once the chicken is done cooking, turn off crock pot and add in lime juice.
- To serve, remove chicken and pineapple from crock pot. Spoon the desired amount of sauce on top and sprinkle almonds and coconut on top.