Description
A tropical dish featuring marinated chicken and creamy coconut rice that transports you to the sunny shores of Hawaii with every luscious bite.
Ingredients
Scale
- 1 lb chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- Chopped green onions for garnish
Instructions
- Prepare the Marinade: In a mixing bowl, combine the pineapple juice, soy sauce, brown sugar, and vegetable oil. Whisk until well-blended. Add the chicken breasts to the bowl, ensuring that they are fully coated. Cover and let it marinate for at least 30 minutes—longer for even more flavor.
- Cook the Coconut Rice: In a saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover it, and let it simmer for 15-20 minutes, or until the rice absorbs all the liquid and becomes tender. Fluff with a fork once done.
- Grill the Chicken: While the rice cooks, heat a grill or skillet over medium heat. Remove the chicken from the marinade and grill or sauté for about 6-7 minutes on each side, or until the chicken is cooked through and slightly caramelized on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Serve: Dish out fluffy coconut rice onto plates, then place generous slices of grilled chicken on top. Finish with a sprinkle of fresh green onions, and enjoy the explosion of flavors!
Notes
Marinate your chicken the night before for extra depth of flavor. You can also add a squeeze of lime juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg