HAWAIIAN CHICKEN WITH COCONUT RICE

 

This Hawaiian Chicken over Coconut Rice is such a flavorful combination of sweet, savory, and smoky! Grilled pineapple, sweet coconut rice, and chicken in a flavorful tomato sauce = Summer dinner perfection!

This weekend was so nice. We continued celebrating our engagement with friends, we started the planning process, and even saw a possible venue! It’s really an exciting time and going to be a fun year. I’m excited to share with you details along the way. With all the future planning ahead; wedding, exciting Lexi’s Clean Kitchen endeavors, and so on, I’m officially ready for SPRING! Warm weather is calling my name despite the current not-so-warm weather in Boston.

adapted from : lexiscleankitchen.com

Ingredients

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

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

Instructions

 
Hawaiian Chicken
Number One, In 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.
Number Two, Add 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!).
Number Three, Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Number Four, Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Number Five, Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice
Number One, On 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.
Number Two, If 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
Number One, Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

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