Pina Colada Chicken

Ingredients:
1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon sea salt, divided
1/4 teaspoon ground black pepper, divided
2 tablespoons coconut oil, divided
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 cups fresh cubed pineapple
2 cloves garlic, minced
2 teaspoons Jerk Seasoning (more or less to taste)
2 tablespoons fresh lime juice
1/2 teaspoon fresh lime zest
1 cup (236 ml) canned full-fat coconut milk
1/2 teaspoon pure vanilla extract

Directions:

1. Cube chicken.
2. Add 1 tablespoon coconut oil to a large, nonstick skillet over medium-high heat. Once hot, add half the chicken and cook until golden brown on all sides, about 10 minutes. Transfer the browned chicken to a bowl; cook the remaining chicken the same way, and then transfer it to the bowl.
3. To the same skillet, add the remaining 1 tablespoon coconut oil. Add the onion and bell peppers and the remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper. Cook until the vegetables are just tender, about 4 to 5 minutes, stirring occasionally.
4. Add the pineapple and cook just until it’s starting to brown, about 3 minutes.
5. Add the garlic and Jerk Seasoning and cook 30 seconds, stirring constantly.
6. Add the lime juice and zest and stir to scrape up any brown bits from the bottom of the pan.
7. Stir in the coconut milk and chicken (including any juices the chicken has released); bring to a boil and then turn heat down and simmer until the sauce starts to thicken, about 5 minutes.
8. Remove from heat and stir in the vanilla extract.
9. Serve.

Notes:

Next time I would add some jerk seasoning to the cubed chicken and let that marinate overnight.