Bangkok chicken wings with coconut-pineapple "rice"

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bangkok chicken wings with coconut-pineapple "rice"

Bangkok chicken wings with coconut-pineapple "rice"

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 670 Calories/Serving

35 Minutes

This is Chef Justine’s (paleo-friendly) nod to Bangkok’s legendary street food. Crisp chicken wings are served with a tangy-hot dipping sauce, and served over cauliflower “rice” with caramelized chunks of pineapple and coconut. The result hits all the elements of the best Thai cooking: salty, tangy, spicy, and sweet.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1¼ pounds chicken wings
  • 2 teaspoons baking powder
  • ¼ cup unsweetened shredded coconut
  • 10 ounces fresh pineapple
  • Peeled fresh garlic
  • 1 lime
  • 1 Thai chile (optional)
  • Dipping sauce base (fish sauce - honey)
  • ¾ pound cauliflower
  • Fresh cilantro
  • ½ cup coconut milk

Nutrition per serving

Calories 670, Total Fat 43g (55% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 1230mg (53% DV), Total Carb. 36g (13% DV), Fiber 7g (25% DV), Protein 38g
Contains: Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the chicken

Heat the oven to 475°F.
  • Pat the chicken wings dry with a paper towel.
LIghtly oil a baking rack; line a sheet pan with foil. Set the rack on the prepared sheet pan.
In a bowl or resealable bag, combine the chicken wings and baking powder. Season generously with salt; toss to coat. Roast the wings on the rack, turning halfway through, until well browned, 30 to 40 minutes. While the wings roast, prepare the rest of the meal.


Toast the coconut

In a frying pan over medium heat, toast the coconut until golden, 2 to 3 minutes. Transfer to a plate to cool.


Cook the pineapple

  • Core the pineapple; cut into 1-inch pieces.
In the same pan over medium-high heat, cook the pineapple in 1 to 2 tablespoons oil over stirring occasionally, until caramelized, 5 to 7 minutes. Transfer to a plate; don’t wipe out the pan. While the pineapple cooks, prepare the dipping sauce.


Make the dipping sauce

  • Finely chop enough garlic to measure 1½ teaspoons.
  • Zest and juice the lime.
  • If using, stem and thinly slice the chile.
In a large bowl, combine the dipping sauce base, garlic, lime zest, 2 tablespoons lime juice, and as much Thai chile as you like. Season with salt, if needed.


Make the cauliflower rice

  • Using a sharp knife or food processor, cut the cauliflower into rice-sized pieces.
  • Coarsely chop the cilantro.
In the same pan, add 1 to 2 teaspoons oil if needed; warm over medium-high heat until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the coconut milk and simmer until the cauliflower is tender, 1 to 2 minutes. Stir in the pineapple and cook until heated through, about 1 minute.


Add the chicken wings to the sauce and toss to coat. Transfer the cauliflower rice to individual plates; garnish with the toasted coconut. Top with the chicken, garnish with the cilantro, and serve with the sauce on the side.


Chef's tip

A classic Southeast Asian trick, a fine coating of baking powder makes the chicken wings more alkaline and helps them brown. If you don’t have a rack large enough to hold the wings in a single layer, cook them on a lightly oiled, foil-lined sheet pan.