Poulet fafa is most commonly used in pit barbecues. Chicken, potato, garlic, ginger, and onion are sauteed in a pan, then pineapple and spinach are added to create this traditional Tahitian dish.
Total Time: 15 minutes
Servings: 2
Ingredients
1 Tbsp Veg Oil
2 Boneless Chicken Thighs, Cut into ½ inch cubes.
1 Sweet Potato
1 cup Spinach
1 cup DOLE Pineapple Tidbits, Juice Reserved
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
¼ cup Onion, fine chopped
1 Tbsp Salt
1 Tbsp Pepper
¼ cup + 1 Tbsp Coconut Milk
1 Tbsp Corn Starch
Directions
- In a sauté Pan over medium heat add oil, chicken, potato, garlic, ginger, onion, salt and pepper and cook for 5 minutes or until chicken is cooked thru.
- Add Pineapple, spinach, 1/4 C. coconut milk from top of can and chicken stock. Cook for 5 minutes over low heat.
- Add remaining coconut milk with corn starch to make a slurry. Add to above while stirring.
- Serve in a bowl as is or over rice or spaghetti noodles.
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