Description
Delight your taste buds with a tropical escape featuring marinated chicken and aromatic coconut rice, perfect for gatherings or cozy dinners.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup chicken broth (or water)
- 1 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Chopped green onions for garnish
Instructions
- Marinate the chicken: In a bowl, mix pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder. Add the chicken, ensuring it’s well-coated. Let marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the rice: In a saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil, reduce heat, cover, and let it simmer until the rice is tender and the liquid is absorbed (about 15-20 minutes).
- Cook the chicken: Heat vegetable oil in a skillet over medium heat. Add the marinated chicken and cook for about 5-7 minutes on each side, or until nicely browned and cooked through (internal temperature should reach 165°F).
- Serve: Fluff the coconut rice with a fork and divide it onto plates. Top with the chicken, and garnish with chopped green onions.
Notes
Feel free to switch jasmine rice for basmati or brown rice for a healthier alternative. Don’t skip the marination step for tender chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian