1. In a large skillet heat the olive oil. Saute garlic and onion for 5 minutes. 2. Add the diced chicken and cook until chicken turns white. 3. Add half the ginger and all of the jalapeño pepper, green pepper, and red pepper. 4. Cook for 2 minutes then add the coconut milk and brown sugar. Salt and pepper to taste. 5. Let simmer for 10 minutes then add the cornstarch to thicken. 6. When the mixture has thickened, add the pineapple along with the remainder of the ginger to get one last blast of flavor. 7. If you use the toasted coconut, toast it until brown in the oven at 400-450 degrees, and garnish with the toasted coconut. 8. (Fill the plantain cups and serve hot.). ---------------------------------------------------------------------------
Nutrition
Ingredients
