Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
664
Calories
36g
Protein
44g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup fresh pineapple chunks
- 2/3 cup canned coconut milk
- 1 piece fresh ginger, 4 to 5 inches long, peeled
- and thinly sliced
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- 4 boneless, skinless chicken breast halves
- 2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar
- 2 Tbs. pineapple juice
- 1 bunch watercress, stemmed
- 1 bunch dandelion greens, stemmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes