Today I am giving you all a very rare two-for-one recipe post in this Coconut-Lime Teriyaki Chicken with Roasted Coconut-Pineapple Sweet Potatoes. This little taste of the Caribbean pretty much happened completely on a whim.
And I often find that some of the best recipes I come up will happen that way.
Not the ones that I research and Google and pour over (although those recipes are pretty darn tasty too. ;) ).
But the recipes I come up with on the days when I haven't planned a dinner for that day...
The ones in which I look in my fridge, and cupboard, and produce bowls on the kitchen island, and think what do I need to use up now? What do I have to work with here?
And my friends, this particular recipe started with the sweet potatoes. Yes, I built an entire meal around the side dish.
As I was rummaging through the bowl that I keep my potatoes in, I realized that there were two sweet potatoes hiding beneath a big bag of russet potatoes. I had bought them a few weeks back and then had forgot that they were there.
They were still good, but I knew their days were numbered.
I saw a lime sitting in my fruit bowl, and then inspiration struck.
I created a flavorful marinade for chicken breasts with the lime juice, a little teriyaki sauce, and some coconut milk to complement what I had in mind for those sweet potatoes. ;)
The sweet potatoes were tossed with some shredded coconut and fresh pineapple that I had leftover from a couple of days before and then were oven roasted.
Not only is this dinner flavorful and bright, but it is also healthy- packed with all kinds of good stuff like coconut oil, fresh fruit, and sweet potatoes...