Description
A flavorful dish combining grilled marinated chicken and creamy coconut rice, evoking the tastes of a tropical paradise.
Ingredients
- Boneless chicken thighs or breasts
- Pineapple juice
- Soy sauce
- Garlic, minced
- Ginger, grated
- Brown sugar
- Cooked jasmine rice
- Coconut milk
- Salt
- Pepper
- Chopped cilantro or green onions
Instructions
- Marinate the chicken: In a mixing bowl, combine pineapple juice, soy sauce, minced garlic, grated ginger, and brown sugar. Whisk together until the sugar dissolves. Add the chicken and marinate in the fridge for at least 30 minutes.
- Cook the chicken: Preheat the grill or skillet over medium-high heat. Remove chicken from the marinade and grill for 6-8 minutes on each side until golden brown and cooked through.
- Prepare the coconut rice: In a medium saucepan, combine the cooked jasmine rice and coconut milk. Heat over medium-low until warmed and creamy, seasoning with salt and pepper.
- Serve it up: Arrange the coconut rice on each plate, top with grilled chicken, and garnish with chopped cilantro or green onions.
Notes
Allow the chicken to marinate overnight for a more intense flavor. Rinse jasmine rice before cooking for fluffier grains.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 76mg