Description
Juicy grilled chicken marinated in a sweet and tangy sauce, served with creamy coconut rice.
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2-3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup pineapple juice
- 1 cup coconut milk
- 1 cup long-grain rice
- 1/2 teaspoon salt
- Green onions, for garnish
- Lime wedges, for garnish
Instructions
- Marinate the chicken: In a bowl, mix soy sauce, honey, minced garlic, ginger, and pineapple juice. Add the chicken and coat well. Let it sit for at least 20 minutes.
- Prepare the rice: Rinse the rice under cold water. In a pot, combine the rinsed rice, coconut milk, a pinch of salt, and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes until the rice is tender and fluffy.
- Grill the chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear.
- Serve: Fluff the coconut rice with a fork and serve alongside the grilled chicken. Garnish with sliced green onions and lime wedges.
Notes
For a delightful meal, serve the grilled chicken and coconut rice with a fresh side salad or grilled vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical