Tropical Tilapia with Pineapple Salsa and Coconut Rice – Easy & Special!

This is one of those dinners that tastes special, like you’ve gone to extra trouble.

Good news!  This dish is quick to fix.  I had it finished in about 30 minutes and that included time to line up ingredients, take photos and jot down my recipe.  Not bad.

I did start with another recipe as inspiration.  I wasn’t sure what should go into the Pineapple Salsa, so I searched Tasty Kitchen and came up with a recipe for Tropical Chicken and Coconut Rice Bowl.  It’s from Katie at The College Culinarian.

I wanted fish instead of chicken, so I turned the marinade into a sauce for the tilapia.  And I tweaked her salsa recipe a bit too.  The result was delicious!

Here’s what you’ll need:  [Read more…]

Peanut Chicken

This is a guest post by Crystal of the blog, Crystal and Co.  If you’d like to guest post on Eat at Home, contact me.

A few months ago I reached out to my Facebook readers and asked for a yummy Peanut Chicken recipe. One of my readers, Andrea, quickly responded! She is a military wife who loves to cook and entertain. And boy did she deliver with this recipe that she and her hubby have been using for years!

I knew I had to share it at Eat At Home. Simple ingredient list, doubles very easily for large families or planning ahead for leftovers, and is great for any busy family!

Don’t let the use of sriracha sauce scare you. The flavors blend beautifully. All five of my children enjoy this meal- it’s not hot at all. Want to kick up the spice? Increase the sriracha sauce.

Peanut allergies? Not worries. My {baby} Matthew is allergic to peanuts, too. The beauty in
this recipe is the sauce is made separately- it is your choice to dip or not to dip. Diversity, baby!


  • ¼ c peanut oil
  • 1 T fish sauce
  • 2 t sriracha sauce
  • 1 t coriander
  • 1 tsp cumin
  • 16 thawed chicken tenders

Combine all ingredients above except the chicken tenders in a container or dish. Mix well. Toss the tenders in and coat well. Cover. Place in the fridge for at least one hour.

Meanwhile, soak your bamboo skewers in a dish filled with water.

When done marinating, thread your tenders onto the bamboo skewers. I like to fit two tenders per skewer.

Place the skewers on the grill for 10-15 minutes or until thoroughly cooked.

(I like to cover my grill in foil when I cook things on skewers to prevent sticking and tearing of the meat which can then cause it to some rip off the skewer.)

While your meat is cooking on the grill, prepare your sauce on the stove top.

Peanut Sauce:

  • ½ c smooth peanut butter
  • ½ cup cream of coconut or canned coconut milk
  • 2t lemon juice
  • 2t fish sauce

Combine all ingredients in a medium sauce pan. Whisk together. Cook on very low heat stirring regularly. If you cook it too high the peanut butter loses its smooth texture and starts to separate. Separation does not affect the taste, just the appearance. I cooked it on setting 3 and that was too high-simmer or setting 1 would be perfect.

Serve with steamed rice. (Tip: reserve the leftover coconut milk used to make the sauce and use it when preparing your side of rice. Gives it a yummy smooth flavor.)

Crystal is the author of the blog Crystal & Co.   She shares her journey while raising a houseful of hungry boys, with twins in the mix and piles of dirty laundry. Like
what you see here? She has tons of weekly meal planning ideas as well!

Sticky Coconut Chicken

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When I saw this recipe on Good Stuff Maynard, I knew it would be perfect for our Christmas dinner. I like to make something other than traditional ham or turkey because we eat those meals at extended family celebrations.

This chicken was a hit and luckily it was nice enough to grill out on Christmas day.

Gather up your ingredients:

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6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes

Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.

3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.

I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!

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