Ingredients:

• 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, peeled and sliced
• 2 medium potatoes, diced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp fresh ginger, grated
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tsp allspice
• Salt and pepper to taste
• 1 cup pineapple chunks (fresh or canned)
• 1 tbsp lime juice
• 1/4 cup chopped green onions (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Sear the Chicken: Heat your Platinum 7 QT pot over medium-high heat. Add a bit of oil and sear the chicken pieces until browned. Remove from the pot and set aside.

2. Sauté Vegetables: In the same pot, add the onion, garlic, bell pepper, carrots, and potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.

3. Make the Stew Base: Add the coconut milk, chicken broth, soy sauce, ginger, turmeric, cinnamon, and allspice to the pot. Stir well to combine. Bring it to a simmer.

4. Simmer: Return the browned chicken to the pot and stir. Cover the pot and let the stew simmer for about 30-40 minutes or until the chicken is tender and the vegetables are cooked through.

5. Finish and Serve: Add the pineapple chunks and lime juice. Stir and let cook for an additional 5-10 minutes, allowing the flavors to combine. Season with salt and pepper to taste.

6. Garnish: Serve in bowls and garnish with fresh green onions and cilantro.

Serving Suggestions:

• This dish pairs wonderfully with steamed white rice or a side of sautéed greens.
• You can also serve it with Hawaiian rolls for a hearty meal.

Enjoy your tropical-inspired Hawaiian Luau Chicken Stew, made with the versatility of Platinum 7 QT cookware!