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
Directions:
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 marinade.
Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.
Cook chicken until it reaches 165℉. 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.
Coconut Rice
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 ~17-20 minutes. Remove from heat.
If using a rice cooker, follow rice cooker instruction. Use a 1:1 ratio of coconut milk to water to substitute for the amount of
water needed to cook the rice.
Combine
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes