{"id":24589,"date":"2022-09-19T12:52:28","date_gmt":"2022-09-19T16:52:28","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=24589"},"modified":"2025-01-02T09:56:47","modified_gmt":"2025-01-02T14:56:47","slug":"pineapple-sweet-potato-soup-with-chicken","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/pineapple-sweet-potato-soup-with-chicken\/","title":{"rendered":"Pineapple Sweet Potato Soup with Chicken"},"content":{"rendered":"
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Pineapple Sweet Potato Soup with Chicken\/ Sopa De Batata Y Pi\u00f1a Con Pollo\/ Sopa de Batata-Doce e Abacaxi com Frango<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Prep time: 8 minutes
\nCook time: 25 minutes
\nServings per recipe: 8
\nServing size: 1 cup
\nCost: $12.00 per recipe, $1.50 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon olive oil<\/li>\n
  • 1 tablespoon chili powder<\/li>\n
  • 1 teaspoon turmeric powder (optional)<\/li>\n
  • 1 large sweet potato, diced<\/li>\n
  • 3 garlic cloves, minced<\/li>\n
  • 1 teaspoon lemongrass paste or 1 tablespoon lemon juice<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 1 (13.5 ounce) can lite, unsweetened coconut milk<\/li>\n
  • 2 (14.5 ounce) cans low sodium chicken broth<\/li>\n
  • 1 (20 ounce) can pineapple chunks in 100% juice<\/li>\n
  • 2 cups frozen kale<\/li>\n
  • 3 (5 ounce) cans chicken, drained or 1\u00bd cups boneless skinless chicken breasts, cooked and cubed<\/li>\n
  • 3 tablespoons chopped fresh basil<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. In a soup pot over medium heat, add oil. Once hot, add chili powder and turmeric and stir.<\/li>\n
    2. Add sweet potatoes, toss, and cook until slightly tender, about 5 minutes.<\/li>\n
    3. Add garlic, lemongrass paste or lemon juice, and salt, and cook for another 2 minutes.<\/li>\n
    4. Add coconut milk and broth, and bring to boil, then reduce to simmer. Simmer for about 5 minutes, stirring occasionally.<\/li>\n
    5. Add pineapples and continue to simmer for 3-5 more minutes.<\/li>\n
    6. Add kale and chicken and cook until heated through.<\/li>\n
    7. Garnish with basil and serve.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Instead of throwing out leftovers, reuse them in a different dish. Leftover roasted or grilled chicken works well in this recipe.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Tiempo de preparaci\u00f3n: 8 minutos
      \nTiempo de cocci\u00f3n: 25 minutos
      \nPorciones por receta: 8
      \nTama\u00f1o de la porci\u00f3n: 1 taza
      \nCosto: $12.00 por receta, $1.50 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de oliva<\/li>\n
      • 1 cucharada chile en polvo<\/li>\n
      • 1 cucharadita c\u00farcuma en polvo (opcional)<\/li>\n
      • 1 batata grande, cortada en cubitos<\/li>\n
      • 3 dientes ajo, picados<\/li>\n
      • 1 cucharadita pasta de limoncillo (lemongrass) o 1 cucharada jugo de lim\u00f3n<\/li>\n
      • 1 cucharadita sal<\/li>\n
      • 1 lata (13.5 onzas) leche de coco sin az\u00facar, baja en grasa<\/li>\n
      • 2 latas (14.5 onzas) caldo de pollo bajo en sodio<\/li>\n
      • 1 lata (20 onzas) trozos de pi\u00f1a en jugo 100% natural<\/li>\n
      • 2 tazas col rizada congelada<\/li>\n
      • 3 latas (5 onzas) pollo, escurrido o 1\u00bd tazas pechugas de pollo sin piel, cocidas y cortadas en cubos<\/li>\n
      • 3 cucharadas albahaca fresca picada<\/li>\n<\/ul>\n

        Directions<\/h2>\n
          \n
        1. En una olla sopera a fuego medio, agregue aceite. Una vez caliente, agregue el chile en polvo y la c\u00farcuma y revuelva.<\/li>\n
        2. Agregue las batatas, revuelva y cocine hasta que est\u00e9n ligeramente tiernos, aproximadamente 5 minutos.<\/li>\n
        3. Agregue ajo, pasta de limoncillo o jugo de lim\u00f3n y sal, y cocine por otros 2 minutos.<\/li>\n
        4. Agregue la leche de coco y el caldo, y deje hervir, luego reduzca a fuego lento. Cocine a fuego lento durante unos 5 minutos, revolviendo ocasionalmente.<\/li>\n
        5. Agregue las pi\u00f1as y contin\u00fae cocinando a fuego lento de 3 a 5 minutos m\u00e1s.<\/li>\n
        6. Agregue la col rizada y el pollo y cocine hasta que se caliente por completo.<\/li>\n
        7. Adorne con albahaca y sirva.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          En lugar de tirar las sobras, reutil\u00edcelas en un plato diferente. Las sobras de pollo asado o a la parrilla funcionan bien en esta receta.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Tempo de preparo: 8 minutos
          \nTempo de cozimento: 25 minutos
          \nPor\u00e7\u00f5es por receita: 8
          \nPor\u00e7\u00e3o: 1 copo
          \nCusto: $12,00 por receita, $1,50 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de azeite<\/li>\n
          • 1 colher de sopa de pimenta-do-reino<\/li>\n
          • 1 colher de ch\u00e1 de a\u00e7afr\u00e3o em p\u00f3 (opcional)<\/li>\n
          • 1 batata-doce grande, cortada em cubos<\/li>\n
          • 3 dentes de alho, picados<\/li>\n
          • 1 colher de ch\u00e1 de pasta de capim-lim\u00e3o ou 1 colher de sopa de suco de lim\u00e3o<\/li>\n
          • 1 colher de ch\u00e1 de sal<\/li>\n
          • 1 lata (13,5 on\u00e7as) de leite de coco lite sem a\u00e7\u00facar<\/li>\n
          • 2 latas (14,5 on\u00e7as cada) de caldo de galinha com baixo teor de s\u00f3dio<\/li>\n
          • 1 lata (20 on\u00e7as) de peda\u00e7os de abacaxi em suco 100% da fruta<\/li>\n
          • 2 copos de couve congelada<\/li>\n
          • 3 latas (5 on\u00e7as cada) de frango, escorrido ou 1\u00bd copos de peito de frango desossado e sem pele, cozido e em cubos<\/li>\n
          • 3 colheres de manjeric\u00e3o fresco picado<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Em uma panela de sopa em fogo m\u00e9dio, adicione o \u00f3leo. Quando estiver quente, adicione a pimenta-do-reino e o a\u00e7afr\u00e3o e mexa.<\/li>\n
            2. Adicione a batata-doce, misture e cozinhe at\u00e9 ficar levemente macia, cerca de 5 minutos.<\/li>\n
            3. Adicione o alho, a pasta de capim-lim\u00e3o ou o suco de lim\u00e3o e o sal e cozinhe por mais 2 minutos.<\/li>\n
            4. Adicione o leite de coco e o caldo e deixe ferver, depois reduza o fogo, deixando ferver levemente. Cozinhe por cerca de 5 minutos, mexendo de vez em quando.<\/li>\n
            5. Adicione o abacaxi e continue a ferver por mais 3-5 minutos.<\/li>\n
            6. Adicione a couve e o frango e cozinhe at\u00e9 aquecer.<\/li>\n
            7. Decore com manjeric\u00e3o e sirva.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Em vez de jogar fora as sobras, reaproveite-as em um prato diferente. As sobras de frango assado ou grelhado funcionam bem nesta receita.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Pineapple Sweet Potato Soup with Chicken\/ Sopa De Batata Y Pi\u00f1a Con Pollo\/ Sopa de Batata-Doce e Abacaxi com Frango    <\/p>\n","protected":false},"author":2097,"featured_media":24509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[490,13,135,22],"tags":[],"class_list":["post-24589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-recipe-project","category-main-dish","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=24589"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24589\/revisions"}],"predecessor-version":[{"id":26503,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/24589\/revisions\/26503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/24509"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=24589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=24589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=24589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}