0 Hawaiian Chicken & Coconut Rice - Rose Gold Kitchen

Hawaiian Chicken & Coconut Rice

Yield: 3 to 4 servings Active time: 30 minutes Total time: 1 hour 30 minutes May 3, 2021

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.

Ingredients

  • 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)

Coconut Rice

  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 Tbs. fresh parsley chopped

Directions

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 165ยบ. 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.

Coconut Rice

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.

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