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Hawaiian Chicken & Coconut Rice Recipe

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This recipe for Hawaiian Chicken & Coconut Rice is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts (or 2 lbs of boneless thighs)
1/3 cup soy sauce
1/4 cup pineapple juice
1/2 cup water
1/2 cup brown sugar
4 scallions, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 tsp of sesame oil

For the coconut rice:
2 Tbsp butter
1 1/2 cup long grain white rice
1 1/2 cup coconut milk
1 1/2 cup water
Directions:
Directions:
Combine soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and sesame oil in a resealable plastic bag. Add the chicken pieces to the bag, remove as much air as possible, and seal. Squish around to coat the chicken in the marinade well. Place in the refrigerator and marinade for at least 8 hours or overnight.
Preheat grill to medium heat. Grill for about 5-7 minutes per-side, watching to make sure chicken doesn’t get too charred. If you do not have a grill you can use a indoor grill pan.
To prepare the rice, melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Carefully pour in the coconut milk and water, stir to combine. Cover and bring to a boil. Once boiling, stir once more and re-cover. Reduce heat to low and cook for 18 minutes. Remove lid and fluff rice with fork.
Serve the chicken on a bed of the coconut rice. Garnish with additional scallions if desired.

 

 

 

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