Description
A vibrant dish that combines succulent chicken with creamy coconut rice, perfect for any gathering.
Ingredients
Scale
- 4 Chicken Breasts
- 1/2 cup Pineapple Juice
- 1/4 cup Soy Sauce
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- 1/4 cup Brown Sugar
- 1 cup Coconut Milk
- 1 cup Rice (short-grain or jasmine)
- Salt & Pepper, to taste
- 1 cup Pineapple Slices
- 2 Green Onions, chopped
Instructions
- Marinate the chicken in a blend of pineapple juice, soy sauce, garlic, ginger, and brown sugar for at least 30 minutes.
- Prepare the rice by simmering it with coconut milk and salt until tender.
- Cook the chicken on a grill pan or skillet over medium-high heat for 6-7 minutes per side until cooked through.
- Serve the coconut rice topped with chicken, pineapple slices, and garnish with green onions.
Notes
Marinate chicken overnight for best flavor. Consider using tamari for a gluten-free option. Customize with toppings like toasted coconut or sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 16g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg