Hawaiian Chicken W/ Coconut Rice

Nutrition Information    Serves: 6    Serving Size: 1/2 rice - 5 oz Chicken    Calories: 431 / Fat: 6g / Carbs: 53g / Protein: 39g

Nutrition Information

Serves: 6

Serving Size: 1/2 rice - 5 oz Chicken

Calories: 431 / Fat: 6g / Carbs: 53g / Protein: 39g

Ingredients

Hawaiian Chicken

  • 2 lbs chicken tenderloins 7-8 pieces

  • ½ cup pineapple juice.

  • 10 pineapple slices

  • 1/4 cup soy sauce

  • 4 tbsp ketchup

  • 4 tbsp brown sugar

  • 5-6 cloves fresh garlic

  • 3 tbsp honey

Coconut Rice

  • 2 cup basmati or jasmine rice

  • 1.5 cup coconut milk light

  • 1.5 cup water

  • 2 tbsp Fresh parsley chopped

Instructions

Hawaiian Chicken

  1. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, and fresh garlic create the marinade for the chicken.

  2. 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.

  3. Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.

  4. 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.

  5. Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  1. 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 ~20 minutes. Remove from heat.

  2. 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.

Alyxandra GardnerComment