HAWAIIAN CHICKEN WITH COCONUT RICE
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 meal prep as well!
Provided by MinShien
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- 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 (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 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.
- 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 (See Note 1). Remove from heat.
- If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
- Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
Nutrition Facts : Carbohydrate 100 g, Protein 57 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 145 mg, Sodium 1517 mg, Fiber 3 g, Sugar 40 g, Calories 879 kcal, ServingSize 1 serving
ISLAND GLAZED CHICKEN AND COCONUT RICE
This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Stir together rub ingredients. Rub seasonings all over chicken.
- In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
- When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
- Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
- Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
- In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
- Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
STICKY COCONUT CHICKEN WITH CHILI GLAZE AND COCONUT RICE
The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice.
Provided by greysangel
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Chicken:.
- Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
- Prepare Glaze.
- (Start rice when you start the grill or the broiler).
- Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
- For Glaze:.
- In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
- For Rice:.
- Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.
Nutrition Facts : Calories 376.5, Fat 6, SaturatedFat 2.8, Cholesterol 75.5, Sodium 844.2, Carbohydrate 51, Fiber 1.8, Sugar 25.1, Protein 29
ISLAND CHICKEN AND RICE
Make and share this Island Chicken and Rice recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt, pepper and cornstarch.
- In large skillet, cook chicken and onion in oil until chicken is lightly browned.
- Combine reserved juice, soy sauce, vinegar and cornstarch.
- Add to chicken mixture.
- Cook, stirring until clear and thickened.
- Add peaches, bell peppers and tomatoes.
- Simmer for 5 minutes or until bell peppers are tender-crisp.
- Serve over hot rice.
- Sprinkle with almonds.
Nutrition Facts : Calories 439.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 409.1, Carbohydrate 40.5, Fiber 2.8, Sugar 8.2, Protein 28.6
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