Hawaiian Chicken with Pineapple and Coconut Rice
A delicious combination of marinated chicken, sweet pineapple, and creamy coconut rice that brings the tropical flavors to your dining table.
Ingredients
For the Chicken
- 2 pieces Boneless, skinless chicken breasts Can also use chicken thighs for more flavor.
- 2 tablespoons Soy sauce For gluten-free, use tamari or coconut aminos.
- 2 cloves Garlic, minced Freshly minced for best flavor.
- 1 tablespoon Fresh ginger, grated Adds depth and aroma.
- 2 tablespoons Oil For cooking the chicken.
For the Rice
- 1 cup Jasmine rice Light and fragrant, perfect with coconut.
- 1 cup Coconut milk Makes the rice creamy.
- 1 pinch Salt To taste.
For the Vegetables
- 1 cup Bell peppers, sliced Use any color for variety.
- 1 cup Pineapple chunks Fresh or canned.
- 2 stalks Green onions, chopped For garnish.
Instructions
Preparation
- Rinse jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice with coconut milk and a pinch of salt. Bring it to a boil, then reduce to a simmer under a lid for 15 minutes.
- While the rice is cooking, slice the chicken into bite-sized pieces.
- In a mixing bowl, combine soy sauce, minced garlic, and grated ginger. Add the chicken and coat thoroughly. Let it sit for about 5-10 minutes to marinate.
Cooking
- Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes until golden brown and cooked through.
- Toss in sliced bell peppers and pineapple chunks, sautéing until tender, about 3-4 minutes.
Serving
- Fluff the coconut rice with a fork and serve on plates. Top with the Hawaiian chicken mixture and garnish with chopped green onions.
Notes
Feel free to customize with added vegetables like snap peas or carrots. Adjust the sweetness by varying the amount of pineapple.