Sheet-Pan Thai Curry Pineapple Chicken
45 min529 kcal each
Curry, ginger and pineapple-marinated chicken thighs roasted with peppers and asparagus, served with coconut jasmine rice studded with pineapple. Five sunny meal-prep boxes from one tray.
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Plan this recipeIngredients
for 5 servings- Chicken thighs, boneless and skinless907 g
- Coconut aminos3 tbsp
- Coconut sugar2 tbsp
- Fresh ginger1 tbsp
- Curry powder1 tsp
- Pineapple juice3 tbsp
- Lime juice1 tbsp
- Jasmine rice, dry278 g
- Water300 ml
- Coconut milk, light, canned180 ml
- Pineapple chunks, frozen124 g
- Fresh basil6 g
- Red bell pepper2 piece
- Asparagus454 g
- Olive oil spray½ tsp
- Salt½ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 30 min- Whisk the coconut aminos, coconut sugar, ginger, curry powder, pineapple and lime juice, coat the chicken and refrigerate at least 2 hours or overnight.
- Heat the oven to 220 °C. Rinse the rice until clear, then simmer it covered with the water, coconut milk and salt for 18 minutes.
- Shake the excess marinade off the chicken and lay it flat in the middle of a sheet pan; scatter the pepper strips and asparagus around it, mist with oil and season.
- Roast 18–22 minutes until the chicken reaches 74 °C.
- Rest the rice 5 minutes, then fluff and fold in the pineapple and basil; slice the chicken and divide everything among 5 containers.
- Keeps 4 days in the fridge. Reheat covered for 2 minutes.
Nutrition
per servingCal
529
Protein
43g
Carbs
65g
Fat
11g
Of 11g of fat per serving, 4g is saturated.
