Hawaiian Chicken with Coconut Rice 2

Ingredients

Hawaiian Chicken:

  • ~1 1/2 lbs chicken tenderloins 7-8 pieces
  • 1/2 fresh ripe pineapple
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5-6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey

Coconut Rice:

  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 tbsp Fresh parsley chopped

Directions

Hawaiian Chicken:

1In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.

2Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).

3Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.

 

4Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.

 

5Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

 

Coconut Rice:

1On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.

2If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

 

Combine:

1Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

 

Notes:

Note 1: Different stoves and pots heat up at different rate, cook time may vary.

Also note that cup measurements for the rice is based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.