Hawaiian Chicken W/ Coconut Rice
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
2 cup basmati or jasmine rice
1.5 cup coconut milk light
1.5 cup water
2 tbsp Fresh parsley chopped
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, and fresh garlic 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.
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.
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.
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.