Hawaiian Chicken with Coconut Rice
The Hawaiian Chicken with Coconut Rice recipe offers a delightful taste of the tropics, combining sweet, tangy pineapple and savory chicken marinated in a rich blend of soy sauce, ketchup, and honey. Served on a bed of creamy coconut rice and garnished with fresh parsley, this dish is a perfect balance of flavors and textures. It's ideal for those looking to add a tropical flair to their meal repertoire.
Ingredients
Hawaiian Chicken:
- 1 1/2 lbs Chicken Tenderloins
- 1/2 Fresh Pineapple sliced
- 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
- Prepare the Marinade: Blend the pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil. Marinate the chicken in this mixture in a sealed bag, ensuring it's well coated.
- Cook the Chicken: Heat a grill pan or skillet and cook the chicken until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Brush with honey towards the end.
- Grill the Pineapple: Add pineapple slices to the grill or pan and cook until caramelized, about 2-3 minutes per side.
- Make the Coconut Rice: Combine rice, coconut milk, and water in a pot. Bring to a boil, then simmer covered on low heat for 18-20 minutes.
- Serve: Lay the chicken and pineapple on a bed of coconut rice, garnish with parsley, and enjoy!
Nutrition
Serving: 1gCalories: 879kcalCarbohydrates: 100gProtein: 57gFat: 28gSaturated Fat: 13gCholesterol: 145mgSodium: 1517mgPotassium: 1339mgFiber: 3gSugar: 40gVitamin A: 355IUVitamin C: 81mgCalcium: 78mgIron: 4mg
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