Recipes

Tradewinds Tropical Stir Fry

Stir fries make a great go-to meal option: simply throw some colorful vegetables and your choice of protein into a pan and come out with a tasty dinner. From Chef John Petterson, this Carribean take on a classic dish brings together savory and spicy flavors with the fresh taste of pineapple, mango, and pomegranate.

Tradewinds Tropical Stir Fry

By Chef John Patterson

Serves 4

Ingredients

  • 1 cup sweet potato, diced
  • 1 cup fresh pineapple, peeled and quartered
  • Four 4-ounce boneless, skinless chicken breasts
  • 4 teaspoons jerk seasoning
  • ½ cup extra virgin olive oil, divided
  • ½ cup red bell pepper, diced
  • ½ cup red onion, diced
  • 1 cup fresh mango, diced
  • 2 tablespoons fresh jalapeño, minced
  • 2 cups coconut milk
  • 1 tablespoon kosher salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 cup pomegranate arils (seeds)

Directions:

Begin by char-grilling the pineapple. Peel and quarter a fresh pineapple. Place over an open flame and grill until each side has grill marks. Remove from heat and allow to cool, then dice and reserve.

Next prepare the sweet potatoes. Preheat oven to 350°F. Toss the sweet potatoes in a small amount of olive oil, just enough to coat the potatoes. Spread the potatoes on a small sheet pan and place in the oven. Roast for approximately 15 minutes or until they are soft but not mushy.

Rinse the chicken and pat dry with a paper towel, then dice into 1-inch pieces. Place the chicken in a bowl and add 2 tablespoons of olive oil and the jerk seasoning. Toss until all pieces are well-coated. In a medium pan over medium heat, add the chicken. Sauté until the internal temperature reaches 165°F and the chicken is a rich, brown color. If needed, add a tablespoon of chicken broth or white wine to deglaze the pan. Once the chicken is cooked through, remove from the pan and set aside.

In a separate medium sauté pan over medium heat, add 2 tablespoons of olive oil and bring to a high temperature, but not smoking.  Add the red peppers and onions and cook for 5-7 minutes, until soft. Add the chicken and all of the remaining ingredients except the pomegranate seeds. Bring to a simmer for about 15 minutes. Taste and adjust the seasoning according to your preference. Top with the pomegranate arils, and serve over rice. 

Note: To reduce the spice level of this recipe, remove the seeds and pith of the jalapeño before mincing.