Hawaiian Chicken with Coconut Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
1½ lbs chicken tenderloins (7-8 pieces)
02 -
½ fresh ripe pineapple
03 -
¼ cup pineapple juice
04 -
¼ cup soy sauce
05 -
3 tbsp ketchup
06 -
2 tbsp brown sugar
07 -
5-6 cloves fresh garlic
08 -
2 tbsp canola oil
09 -
2 tbsp honey
→ For the Coconut Rice
10 -
1 cup basmati or jasmine rice
11 -
¾ cup coconut milk
12 -
¾ cup water
13 -
1 tbsp fresh parsley, chopped
# Instructions:
01 -
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade.
02 -
Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered. Marinate for 1 hour, or up to 24 hours.
03 -
Grease your grilling surface. Cook chicken until it reaches 165℉, flipping halfway through. Once done, brush honey on both sides of the tenderloins and remove.
04 -
Slice pineapple into ½-1 inch thick slices and grill on both sides.
05 -
On stovetop, bring rice, water and coconut milk to boil. Reduce to medium low heat and cook covered for 17-20 minutes. Or use rice cooker with 1:1 ratio of coconut milk to water.
06 -
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley.
# Notes:
01 -
Different stoves and pots heat up at different rates, cook time may vary
02 -
Cup measurements are based on U.S. cup measurement, not rice cooker cup
03 -
Perfect for meal prep and leftovers