It contains chicken which most kids love and as a bonus has grilled fruit that adds a little sweetness to the dish.
I had this dish in a restaurant and fell in love with it. It is lightly spiced with mild curry so it is flavorful without heat. While looking to recreate this dish I found many recipes, many in Swedish and all with different variations. Some used coconut milk, some used fruit cocktail. Some used rice pilaf, some used white rice. Some added almonds or raisins. Some poached the fruit, some added it raw. None of them grilled the fruit which is what the restaurant where I had it did.
So I took a bit of this recipe and a dash of that recipe and a snippet from another and a smidge from the dish I ate and did my best to recreate this wonderful dish.
My dish was good....not as good as the restaurant but good enough that I will make it again.....tweaking until I get it just right. Some of the things I will change from the recipe I am sharing. I will double the sauce next time. I will also add a bit of sweetener (perhaps honey) to the sauce. I will brush my fruit with olive oil and season it with salt and pepper and I will use bananas that are not quite ripe.
2 lg. skinless, boneless chicken breasts, trimmed and cut into bite size pieces
1/2 T. olive oil
1/2 T. butter
2 garlic cloves, minced
1 bunch scallions, white and light green parts, chopped
2 t. minced ginger
1/2 c. white wine
1 1/2 c. half and half
1 T. mild curry powder
1 t. cornstarch
2 bananas, peeled and quartered
1 pineapple, peeled, cored and cut into 1/4" slices
3 c. cooked rice
Melt the butter with the olive oil over med high heat in a large skillet. Add the scallions, ginger and garlic, cook and stir for half a minute until fragrant. Add the chicken. Cook and stir until no longer pink and lightly browned. Remove to a plate and set aside.
Add the wine to the hot pan and deglaze, scraping up any crispy bits stuck to the bottom of the pan. Sprinkle in the curry powder and cornstarch, cook and stir until incorporated. Add the light cream. Cook and stir until slightly thickened. Return the chicken to the sauce and cook until warmed through.
Meanwhile place the fruit slices on a hot griddle or grill pan and cook on both sides until browned and caramelized.
To serve, place 1/2 cup of rice into the center of a shallow dish. Surround with 1/4 of the chicken and sauce, top with 2 banana slices and 2 pineapples slices. Print Recipe
More Back to School Dinner Recipes
Beef and Pork
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness