Hawaiian Chicken With Coconut Rice. A tropical-roused dinner that is straightforward, scrumptious, and causes me to feel like I'm in the midst of a get-away! The chicken is marinated in a delightful soy and pineapple juice sauce, and can be barbecued or sautéed.
Overly flexible, yet truly consider joining the chicken with pineapple and coconut rice, since it is a flavor blend that will make your tastebuds move the upbeat move.
Island life. That tasting fruity-mixed beverage, live-in-your-swimming outfit, sand-between-your-toes, rest tuning in to-the-sea breeze, eating-new fish and-tropical-organic products all-the-time kinda life.
I experienced childhood in Penang, a genuine island in Malaysia, and as you presumably speculated, life at that point dislike the island life I simply depicted. Island life (as characterized by me) is the excursion kinda life.
When you are, obviously, on an island, at that point you simply loosen up, let go of the world's difficulty, and luxuriate in the excellence and wonder that is surrounding you.
Ingredients
Hawaiian Chicken
- 1/2 fresh ripe pineapple
- 1 1/2 lbs chicken tenderloins 7-8 pieces
- 1/4 cup pineapple juice
- 3 tbsp ketchup
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp canola oil
- 5-6 cloves fresh garlic
- 2 tbsp honey
Coconut Rice
- 3/4 cup coconut milk
- 1 tbsp Fresh parsley chopped
- 1 cup basmati or jasmine rice
- 3/4 cup water
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 (the longer the better!).
- 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 ~17-20 minutes (See Note 1). 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!
