Strange Bananas

Have you ever tried a plantain banana?

Up until about a month ago, we had not.  We were both always a little leery of trying them, because let’s be honest, they kind of look like mutant, over-grown bananas that never really ripened properly- not exactly something that entices you to pick them off the shelf.

But then we saw this recipe: Creamy Pantain and Coconut Chicken by Sonia, the Healthy Foodie.

We knew the instant we saw this recipe that we had to get over our trepidation about plantain bananas.  And boy are we glad we did!

And of course once we had made her recipe, we knew we had to put our own spin on it…

And since it’s nearing the end of February and we’re craving a little warmth and sunshine, it only made sense to make a tropical version!

And what comes to mind when you think tropical?  Pineapple and coconut!

Of course, plantain bananas are already a tropical fruit, so the whole thing came together quite naturally- and deliciously, of course!

Tropical Plantain Chicken
Inspired by The Healthy Foodie

Prep Time: 15 min
Cook Time: 20 min
Serves: 2

Ingredients:

1 large chicken breast
1 large Plantain Banana
1/3 large onion, diced
2/3 c. diced sweet peppers (red, orange, yellow)
1 clove of garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. coconut milk
1/4 c. pineapple juice
2/3 c. diced pineapple
1/2 c. plain Greek yogurt
1 tbsp unsweetened flaked coconut
salt and pepper

Directions:

Heat a small amount of olive or coconut oil in a frying pan over medium heat.  Slice the chicken into strips, and put in the pan.  Saute the chicken until the pieces are browned on all sides, then remove fro the pan (it’s ok if it’s not fully cooked- you’ll be adding it back in later).

Add the onion and garlic to the pan and cook until the onions start to soften and turn translucent.   Add the peppers and cook until they begin to soften, about 3-4 minutes.  Add the cinnamon and nutmeg and cook for another minute.  Add the chicken back to the pan and cook until the chicken is cooked through.  Now add the coconut milk, pineapple juice, and pineapple to the pan.  Bring to a boil and then turn the heat down to medium-low and simmer for a couple minutes.  Turn off the heat and remove the pan from the burner.  Stir in the yogurt, coconut, and salt and pepper.  (Adjust the seasonings to your tastes).  Serve over rice.

~twosaucysisters

Have you ever tried plantain bananas?  What is your favourite way to eat them? (We’re always looking for new ideas!)