Hawaiian Chicken with Coconut Rice
Juni 14, 2019
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A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for
Ingredients
Hawaiian Chicken
~1 1/2 lbs chicken tenderloins 7-8 pieces
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp brown sugar
5-6 cloves fresh garlic
2 tbsp canola oil
2 tbsp honey
Coconut Rice
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp Fresh parsley chopped
Instructions
Hawaiian Chicken
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to 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.
FULL RECIPES