Hawaiian Chicken with Coconut Rice
This dish features tender chicken breasts marinated in a tropical mix, served with creamy coconut rice for a delicious meal.
Equipment
- Grill
- Pot
Ingredients
For the Chicken Marinade
- 4 pieces Boneless, skinless chicken breasts
- ½ cup Pineapple juice
- ¼ cup Soy sauce
- ¼ cup Brown sugar
- 2 tablespoons Vegetable oil
- 2 cloves Minced garlic
- 1 tablespoon Minced ginger
- ½ teaspoon Black pepper
For the Coconut Rice
- 1 cup Coconut milk
- 1 cup Jasmine rice
- 1 cup Water
- ½ teaspoon Salt
For Garnish
- 2 tablespoons Chopped green onions
- 1 tablespoon Sesame seeds
Instructions
- In a bowl, mix pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and black pepper. Add chicken and marinate for at least 30 minutes.
- Grill the marinated chicken over medium heat for about 6-7 minutes on each side, or until fully cooked.
- In a pot, combine coconut milk, jasmine rice, water, and salt. Bring to a boil, then reduce heat and simmer until rice is cooked and liquid is absorbed.
- Fluff the rice with a fork and serve alongside grilled chicken. Garnish with chopped green onions and sesame seeds.
Notes
You can adjust the sweetness by adding more or less brown sugar. Serve with additional pineapple for a refreshing touch.