Description
A delightful dish combining tender marinated chicken with rich, flavorful coconut rice that transports your taste buds to the tropics.
Ingredients
Scale
- 4 chicken breasts
- 1 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, grated
- 2 cups coconut milk
- 1 cup jasmine rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Combine pineapple juice, soy sauce, brown sugar, and grated ginger in a bowl to create a marinade. Add chicken and coat well. Marinate in the fridge for at least 30 minutes.
- Preheat your grill or oven to medium-high heat. Cook marinated chicken for about 6-7 minutes on each side or until it reaches an internal temperature of 165°F (75°C).
- In another pot, bring 2 cups of coconut milk to a boil. Stir in jasmine rice, reduce heat to low, cover, and simmer for about 15 minutes until rice is fluffy.
- To serve, place coconut rice on each plate and top with grilled chicken. Garnish with chopped green onions.
Notes
Marinate the chicken longer for more flavor. Use high-quality coconut milk for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg