TOP HAWAIIAN CHICKEN WITH COCONUT RICE

Ingredients

Hawaiian Chicken

• ~1 1/2 lbs chicken tenderloins 7-8 pieces
• 1/2 fresh ripe pineapple
• 1/4 cup pineapple juice
• 1/4 cup soy sauce
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 5-6 cloves fresh garlic
• 2 tbsp canola oil
• 2 tbsp honey

Coconut Rice

• 1 cup basmati or jasmine rice
• 3/4 cup coconut milk
• 3/4 cup water
• 1 tbsp Fresh parsley chopped

Instructions

Hawaiian Chicken

• In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
• Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. 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 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
• Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

• On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~20 minutes. Remove from heat.
• If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

Combine

• Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Full Recipes Link

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