Tropical Grilled Chicken Dinner (Print Version)
# Ingredients:
→ Hawaiian Chicken
01 -
1 1/2 pounds chicken tenderloins (about 7-8 pieces)
02 -
1/2 fresh ripe pineapple
03 -
1/4 cup pineapple juice
04 -
1/4 cup soy sauce
05 -
3 tablespoons ketchup
06 -
2 tablespoons brown sugar
07 -
5-6 cloves fresh garlic
08 -
2 tablespoons canola oil
09 -
2 tablespoons honey
→ Coconut Rice
10 -
1 cup basmati or jasmine rice
11 -
3/4 cup coconut milk
12 -
3/4 cup water
13 -
1 tablespoon fresh chopped parsley
# Instructions:
01 -
Toss your pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil into a food processor or blender. Give it a good whirl until everything's nice and smooth - this is the magic that'll transform your chicken!
02 -
Pop your chicken tenderloins and that tasty marinade into a zip lock bag. Squish it around a bit so all the chicken gets coated. Let it hang out in the fridge for at least an hour, though honestly, the longer the better - overnight works wonders!
03 -
Get your grill pan or whatever you're cooking on nice and hot. Give it a light coating of oil so nothing sticks. You can use a grill pan, cast iron, charcoal grill, electric grill - whatever you've got works fine!
04 -
Throw those marinated tenderloins on the hot grill. Cook until they hit 165°F inside (a meat thermometer is your friend here!). Flip 'em halfway through so they cook evenly. Once they're done, brush both sides with honey for that extra sweet finish.
05 -
Cut your fresh pineapple into thick slices - about 1/2 to 1 inch works great. Toss them on the grill until you get those beautiful grill marks on both sides. The heat caramelizes the pineapple and makes it extra delicious!
06 -
In a pot, mix your rice with the coconut milk and water. Bring it to a boil, then drop the heat to medium-low. Cover with a tight-fitting lid (no peeking!) and let it simmer for about 17-20 minutes. The timing might vary depending on your stove and pot.
07 -
If you're using a rice cooker, just follow its normal instructions. The trick is to replace half the water with coconut milk - so for whatever amount of water your cooker usually needs, go half coconut milk, half water.
08 -
Pile that fragrant coconut rice on a plate, top with your honey-glazed chicken and those caramelized pineapple slices. Finish with a sprinkle of fresh parsley. Dig in while it's hot!
# Notes:
01 -
This dish keeps surprisingly well, making it perfect for meal prep or next-day lunches.
02 -
The coconut rice uses standard US cup measurements, not the measuring cup that comes with most rice cookers.
03 -
Different stoves and pots heat differently - your rice cooking time might need a little adjustment.
04 -
If you're in a hurry, you can get away with a 1-hour marinade, but for maximum flavor, try to give it several hours or overnight.