Singapore Street Style Coconut Chicken

Yield 4 servings



  1. Sprinkle the chicken on both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Place the chicken in skillet and cook, turning once or twice, until brown on both sides.
  4. Pour the simmer sauce over the chicken and stir in the garlic powder, red pepper flakes, pineapple, and pineapple juice.
  5. Simmer over medium-low heat for 5-10 minutes, or until the chicken is almost cooked through.
  6. Add the peppers and onions, stir, and continue to simmer until just tender (about five minute more).
  7. Remove from heat and serve over cooked rice or quinoa; spooning the veggies and sauce over the chicken.
  8. Top with green onions and optional fresh lime juice, toasted coconut, or chopped cilantro.


  • I used one red pepper, one yellow pepper and one large Poblano pepper.
  • This recipe serves 4 but can easily be cut in half.
  • The nutrition analysis does not include quinoa or rice.

Nutrition Facts

Serving Size 1 1/2 thighs and a cup of veggies with sauce

Amount Per Serving

Calories 288

% Daily Value

Total Fat 15 g


Sodium 560 mg


Total Carbohydrates 26 g


Protein 24 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at