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Dinner and a Movie™: The Emmy Awards and Pina Colada Chicken With Calypso Confetti Cauliflower

Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions – like a friend’s recent wedding – we don’t make plans with other humans on Sundays. It’s our day to sleep late, do laundry, cook for the week, taunt the cat about being a skinny-ass Zombie beast, read books, take a nap, sit in the yard and think about nothing… or scrap all of that and just lie in bed with the A/C cranked while watching an entire season of a TV show on DVD.

Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, only Paleo-Zone-friendly and free.

This week, we had Pina Colada Chicken with Calypso Confetti Cauliflower and watched The Emmy Awards. I give the dinner 4 stars. The Emmies get 4 stars for Neal Patrick Harris as host and 2 stars for all the overly-casual, just-rolled-out-of bed hair on Hollywood’s TV elite. (Yay, Jon Cryer! Congratulations on your win. I’ve loved you since No Small Affair and Pretty in Pink, and I always will. Andie should totally have chosen you over Andrew McCarthy (duh) and you may lip sync to “Tenderness” in my presence any time.)

Our Menu
Pina Colada Chicken
Calypso Confetti Cauliflower
Strawberries & Sunbutter

I must give credit where credit is due, before we get down to delicious business. Mark’s Daily Apple pointed to this recipe at Joyful Abode. I swiped the concept and re-worked it to add more veggies and use the ingredients I had in the fridge.

RECIPES

Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already-grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.

3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.
6. Pretend you’re wearing this outfit and dig in!
Some delicious alternative additions:

Avocado: It occurred to me after I’d cleaned my plate that this would probably be delish with some diced avocado sprinkled top.
Toasted nuts: Ditto. I realized too late that it would be perfect with crushed toasted pecans or macadamia nuts as the final touch on top.

If you try the avocado or nuts, post to comments and let us know how it is. And if I make this for dinner again tomorrow (which I’m tempted to do), I’ll give you my opinion on the additions.

Special thanks to Dave for taking the photos, for acting as my taste-tester, and for being such a good sport about wearing the ruffled pants.


Just in case you want to print the recipe without the photos, here’s a version you can copy and paste:

Pina Colada Chicken & Calypso Confetti Cauliflower
This recipe makes enough for 2; easy to double or triple!

Ingredients:
8 oz. grilled chicken (If you don’t have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
1/2 cup unsweetened, crushed pineapple
1/2 cup coconut milk
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

Directions:
1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.

3. Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.


I’m excited to be part of the punk rock foodies at Food Renegade’s Fight Back Fridays. Get subversive with your food!

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33 Responses to “Dinner and a Movie™: The Emmy Awards and Pina Colada Chicken With Calypso Confetti Cauliflower”

  1. Catherine Hart Rebholz says:

    Mel, you spoil us! This looks delicious and is next on my list. Thanks for all the effort you put into cooking healthy clean deliciousness. LOVE IT!

  2. Kari says:

    Wow, this sounds delish. Pina Colada Chicken — I love it! I'm not sure where to buy the outfit though:)

  3. Melicious says:

    Here you go, Kari! You would look GREAT in this!
    http://www.costumecraze.com/SPNL13.html

    :-)

  4. Victoria says:

    Hi Mel,
    I just made this for lunch and it is DELISH. I added a huge handful of chopped cilanto and a chunk of chopped ginger to the sauce. I could eat this every day. Thanks for the recipe.

  5. georgia says:

    Ohmygosh! I made a version of this for dinner tonight (grated cauliflower by hand, even) and it blew me away. Am feeling like a domestic goddess! Learning to cook AND learning to cook healthy paleo? Can't ask for better than that!

  6. Melicious says:

    Yay, Georgia! I'm glad you liked it!

    The grated cauliflower is a staple in my fridge now. Last night, I made fake Spanish rice… just onion, cauliflower, a hefty dose of olive oil so it "fried," and lots and lots of cumin. It was delish!

  7. kelly alice says:

    i just made this and it came out awesome; thank you for sharing!! i made mine extra spicey and next time i'll definitely add some almonds for extra crunch.

    xo

  8. Jessica says:

    I'm making this on Sunday! Yumm!!!
    Thank you for posting these awesome recipies.

  9. Lisa G says:

    Making this recipe today! I have 3 people at the gym going Paleo and I need to impress them with my/your! colorful recipes!
    I will let you know how it turns out

  10. Melissa 'Melicious' Joulwan says:

    Awesome! Definitely keep me posted!

  11. LG says:

    This was unreal Melissa. It was the sweet I was craving and kept me on track!
    Thanks so much, it easy to teach others to eat this way when the recipes taste this good and leave you feeling wonderful at the end of the meal.
    Thanks again!

  12. Melissa 'Melicious' Joulwan says:

    LG! I'm so glad you liked it and that a recipe could save the day. Woot!

  13. Jennifer and Kevin says:

    This meal was delicious. I brought leftovers to work and everyone was jealous. Thanks for all the great recipes. I've loved every one I've tried.

  14. Melissa 'Melicious' Joulwan says:

    Glad you liked it — thanks for letting me know! Don'tcha LOVE when co-workers eye your food with envy!

  15. [...] great recipe from clothes make the girl, original blog post with recipe found here [...]

  16. [...] New recipe: Pina Colada Chicken from Clothes Make the Girl [...]

  17. Emily says:

    Made this for dinner the other night,and discovered that the leftovers also make a great cold salad for lunch the next day! Yum!

  18. Stacey says:

    Wow, Melissa, this was a magical meal! My family inhaled this like a pack of paleo wolves. I used your suggestion and toasted some raw macadamia nuts. Then chopped them a d sprinkled on top. My kids are waiting for me to make this again. Thank you for posting your recipes. I will be purchasing your book on kindle.

  19. Aileen says:

    I made this for my husband and me tonight and he actually asked for seconds! (He is a passive participant in the Paleo diet) I added avocado and it added some bites of creamy goodness to the dish. YUM!

  20. Jessica Hutchins says:

    I just tried this recipe!! I LOVE IT!! This will be a paleo fav of mine now :-)

  21. Jen says:

    This is my first recipe from your site, and I adored this! I made it for all non-paleo company. One skeptic said, “if this I’d what paleo is all about, I am in.” Thanks!

  22. Made this for dinner tonight. Awesome

  23. Amber says:

    I made this last night and my family loved it, ate seconds, and my hubby and I fought over the left overs for lunch! :) It was SO easy to do, I had to keep telling myself it was HEALTHY. SO GOOD!

    • Mel says:

      Thank you! I’m glad you liked it! I’m re-working the recipe a little for my next cookbook, and I think the new version is even yummier. YAY!

  24. Natalie says:

    I made this last night with the avocado and toasted pecan pieces and it was AMAZING! Thanks for the great recipe… I might have to make it again today..

  25. [...] Pina Colada Chicken with Squash [...]

  26. [...] Friday – borabora fireballs and confetti cauliflower [...]

  27. Brian says:

    Mel, Nicely done with the recipe. The sauce was just good to sit and smell. My wife and I took your advice on adding pecan pieces, and we took it a step further and added coconut flakes. Yum! Great first “Whole 30″ dinner!

  28. Clover says:

    Oh man, so yummy!!! The prepping process was fun, all the kids helped out. They loved that we were making confetti to eat!! Once cooked, we set it aside, went to the gym, Rocked out a family workout. When we came home worn and ravenous, we dug in and devoured some goodness while watching a family movie. Good Times!!!

  29. Nikki says:

    I just made this and I’m pretty sure I am going to tell my husband that it was terrible so that I can eat it all myself! Might be the new post-WOD go to! :D

  30. Alan says:

    I stumbled on this blog searching for very low carb recipes. I love this recipe, and experimented with additional Caribbean flavors adding allspice to the sauce, and marinating the chicken in coconut amino, fresh ginger and habañero chili before cooking.

  31. April says:

    Oh yeah! Adding to this week’s menu…doing a Whole30(40, whatever) for Lent! :-)

  32. Diane says:

    Made this last night. Very yummy! Even my vegetable-hating boyfriend loved it!

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