Description
A bright and easy meal featuring sweet pineapple and creamy coconut rice, perfect for busy nights.
Ingredients
Scale
- 4 chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Mix pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder in a bowl.
- Add chicken breasts to the bowl and turn to coat.
- Marinate the chicken for at least 30 minutes in the fridge.
- Rinse jasmine rice briefly under cold water.
- Combine rice, coconut milk, water, and a pinch of salt in a pot.
- Bring the rice mix to a boil over medium heat.
- Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is soft.
- Heat a skillet or grill over medium-high heat.
- Remove chicken from the marinade and shake off excess.
- Cook chicken on the skillet or grill until the internal temperature reads 165°F and juices run clear.
- Let the chicken rest for a few minutes after cooking.
- Fluff the coconut rice with a fork.
- Plate rice, slice or place chicken on top, and sprinkle chopped green onions.
Notes
For a sweeter glaze, reduce the marinade after cooking the chicken. Substitute chicken thighs for more flavor, or serve over cauliflower rice for a low-carb option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Hawaiian chicken, coconut rice, easy meals, weeknight dinner, tropical flavors