In addition to lending tropical flavor, pineapple helps tenderize meat, and coconut milk adds richness to the rice. Topping both with grilled pineapple makes this a delicious meal.
Recipe from Joyous Apron.
- 1 1/2 lb. chicken tenderloins (7 to 8 pieces)
- 1/2 fresh ripe pineapple
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 3 Tbs. ketchup
- 2 Tbs. brown sugar
- 5 to 6 cloves fresh garlic
- 2 Tbs. canola oil
- 2 Tbs. honey (optional)
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 Tbs. fresh parsley chopped
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil.
Combine chicken and marinade in a zip lock bag, mix well to ensure the chicken is evenly coated. Marinate for 1 hour, or up to 24 hours.
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165º. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins (optional) and remove.
Slice pineapple into 1/2- to 1-inch thick slices and grill on both sides.
On the stovetop, in a pot, bring the rice, water, and coconut milk to boil. Reduce heat to medium-low, cover with a tight-fitting lid, and cook for 17 to 20 minutes (do not open lid while cooking) until the rice has absorbed the liquid. Remove from heat.
(Alternately, we use our Life-Changing Baked Rice recipe, replacing up to 1 can coconut milk for an equal amount of liquid.)
Serve chicken and pineapple on a bed of coconut rice, and garnish with fresh parsley.