Description
A flavorful blend of marinated chicken and creamy coconut rice, perfect for a tropical escape at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup jasmine rice
- 1 can coconut milk (13.5 oz)
- 1/2 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix together pineapple juice, soy sauce, brown sugar, minced ginger, and garlic. This tangy marinade helps to flavor the chicken and tenderize it. Once combined, add the chicken breasts, ensuring they are well coated. Cover and let marinate for at least 30 minutes in the refrigerator.
- While the chicken is marinating, prepare the coconut rice. In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Stir gently to mix everything together. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. While the rice cooks, preheat a grill or skillet over medium heat. Remove the chicken from the marinade, discarding any leftover marinade. Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F.
- Once the chicken and rice are cooked, plate the rice first and then top it with the grilled chicken. Garnish with chopped green onions for a fresh touch.
Notes
For a spicy kick, add red pepper flakes or sriracha to the marinade.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg