Ingredients 

Chicken & Marinade

• 1½ lbs boneless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• ½ tsp white pepper
• ½ tsp turmeric

Aromatics & Sauce

• 1 tbsp coconut oil
• 1 small onion, thinly sliced
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1–2 red chilies, sliced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 cup coconut milk
• ¼ cup chicken broth
• 2–3 kaffir lime leaves (or zest of 1 lime)
• ½ cup pineapple chunks

Finishing

• Fresh cilantro
• Lime wedges
• Toasted coconut flakes
• Optional: drizzle of chili oil

Instructions 

1. Marinate the Chicken

Combine soy sauce, lime juice, brown sugar, white pepper, and turmeric.

Coat chicken and rest 10 minutes.

2. Sear for Caramelization

Heat the Platinum Medium Gourmet Skillet over medium‑high with coconut oil.

Sear chicken 3–4 minutes per side until deep golden.

Remove and set aside.

The skillet’s size gives you concentrated heat for that caramelized crust.

3. Build the Island Aromatics

In the same skillet:

• Add onion → soften 2 minutes
• Add ginger + garlic → 30 seconds
• Add chilies → quick toss

Stir in brown sugar and let it bubble into a light caramel.

4. Create the Coconut–Caramel Sauce

Add:

• Coconut milk
• Chicken broth
• Fish sauce
• Lime leaves
• Pineapple

Simmer 2 minutes.

5. Return Chicken & Reduce

Nestle chicken into the sauce.

Simmer uncovered 8–10 minutes until the sauce thickens into a glossy, aromatic glaze.

The skillet’s curved walls help the sauce reduce evenly without scorching.

6. Finish & Plate

Top with:

• Cilantro
• Toasted coconut
• Lime wedges
• Optional chili oil

Serve with jasmine rice, taro mash, or coconut‑ginger quinoa.