Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 25 g butter
- 250 g risotto
- 1 can coconut milk
- 250 ml vegetable stock
- salt and pepper
- 4 chicken fillet (s)
- some vegetable fat, for frying
- 1 can pineapple, slices
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Heat the butter in a saucepan and sauté the onions until translucent, add the rice and sauté briefly. Deglaze with vegetable stock and coconut milk and simmer covered for about 25 minutes. Stir in between. Then season with salt and pepper. Put some chives aside as a decoration and cut the rest into small rings and finally fold them under the risotto.
- Fry the meat in a pan with vegetable fat until it is light golden brown. Remove the chicken and cut into slices. Season with salt and pepper. Keep warm covered with aluminum foil.
- Fry the pineapple slices in the frying fat.
- Serve the plate with pineapple slices, chicken fillets, risotto and chives.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below