Gratinated Hawaiian coconut slices with chicken

Name: Gratinated Hawaiian coconut slices with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 500 g Chicken filet; 3 Spring onions; 1 can(s) (850 ml) Pineapple in slices; 2 Tomatoes; 2-3 TABLESPOONS Oil; 1 TABLESPOON Curry paste; 400 ml Coconut milk "creamy"; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lime juice; 50 g medieval Gouda cheese; 7-10 Tbsp Chili and cocktail cherries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
500 g Chicken filet
3 Spring onions
1 can(s) (850 ml) Pineapple in slices
2 Tomatoes
2-3 TABLESPOONS Oil
1 TABLESPOON Curry paste
400 ml Coconut milk "creamy"
7-10 Tbsp Pepper
1-2 TABLESPOONS Lime juice
50 g medieval Gouda cheese
7-10 Tbsp Chili and cocktail cherries

Directions

1
Prepare rice in salt water according to package instructions. In the meantime wash the chicken filet, dab dry and cut into strips. Clean and wash spring onions, also cut into strips. Drain the pineapple and collect the juice. Wash, clean, quarter and seed the tomatoes.
2
Cut the flesh into fine strips. Heat oil. Brown the chicken filet in it. Add spring onions. Season with salt and curry paste. Add 100 ml pineapple juice and coconut milk, simmer for 3 minutes. Stir in tomatoes, season with salt, pepper and lime juice. Place pineapple slices on heat-resistant plates. Distribute the shredded fruit on top. Grate the cheese and sprinkle over it.
3
Add 100 ml pineapple juice and coconut milk, simmer for 3 minutes. Stir in tomatoes, season with salt, pepper and lime juice. Place pineapple slices on heat-resistant plates. Distribute the shredded fruit on top. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Serve garnished with fine chilli strips and cocktail cherries