Hawaiian Chicken with Pineapple and Coconut Rice
A comforting dish featuring grilled chicken, sweet pineapple, and creamy coconut rice, perfect for cozy evenings with friends and family.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro, for garnish
For the Rice
- 1 cup jasmine rice
- 1 cup coconut milk
Instructions
Preparation of Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rice, coconut milk, and a pinch of salt.
- Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes or until the rice is fluffy and all the liquid has been absorbed.
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet.
- Cook for 5-7 minutes on each side, until they reach a golden brown color.
- Once the chicken is cooked through, add the minced garlic to the skillet, stirring for about 30 seconds until fragrant.
- Add the soy sauce and pineapple chunks; let everything simmer for a few minutes to allow the flavors to meld.
Serving
- Serve the chicken atop a bed of coconut rice, spooning the pineapple and sauce over the top.
- Finish with a sprinkle of fresh cilantro for a burst of color and flavor.
Notes
For extra flavor, marinate the chicken in soy sauce and garlic for a couple of hours or overnight. You can substitute jasmine rice with other types, but jasmine provides a lovely fragrance. Grilling the chicken is also an option for a smoky flavor. For gluten-free, utilize gluten-free soy sauce or tamari. Add bell peppers or snap peas for added crunch.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 52gProtein: 28gFat: 16gSaturated Fat: 10gSodium: 720mgFiber: 2gSugar: 5g
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