Ingredients

For the Chicken:

• 4 boneless skinless chicken thighs

• 1 tbsp coconut oil (or olive oil)

• Zest of 1 lime + juice of 1 lime

• ½ tsp smoked paprika

• ½ tsp cumin

• ¼ tsp cayenne pepper (optional for heat)

• Salt and black pepper to taste

For the Sweet Potato Hash:

• 1 large sweet potato, peeled and diced small

• ½ red onion, diced

• ½ red bell pepper, diced

• 1 tsp minced garlic

• ½ tsp ground allspice

• 1 tbsp fresh chopped cilantro

• Salt to taste

For the Pineapple Salsa:

• 1 cup diced fresh pineapple

• ¼ red onion, finely chopped

• 1 small jalapeño, minced

• Juice of ½ lime

• Salt to taste

• Optional: a few fresh mint leaves, chopped

Instructions

Step 1: Marinate the Chicken

In a bowl, mix the chicken thighs with coconut oil, lime zest and juice, smoked paprika, cumin, cayenne, salt, and pepper. Let marinate for 15 minutes while you prep the salsa and hash.

Step 2: Make the Pineapple Salsa

Combine all salsa ingredients in a bowl. Mix well and refrigerate to let the flavors meld.

Step 3: Cook the Sweet Potato Hash

1. Preheat your Platinum Large Gourmet Skillet on medium heat (no oil needed thanks to the cookware’s thermal core).

2. Add diced sweet potatoes. Cover with the lid and let them cook in their own moisture for 7–10 minutes, stirring occasionally.

3. Add red onion, bell pepper, garlic, and spices. Cook uncovered until tender and slightly golden. Stir in fresh cilantro, then set aside and cover to keep warm.

Step 4: Sear & Steam the Chicken

1. In the same skillet (no need to wash!), lay the marinated chicken thighs flat. Sear for 3 minutes per side until browned.

2. Add 2 tbsp water, reduce heat to low, cover with the lid, and let it steam for another 8–10 minutes until fully cooked and juicy.

Step 5: Plate It Up

Serve a bed of the sweet potato hash, top with the coconut lime chicken, and finish with a generous spoonful of pineapple salsa.