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This recipe for Hawaiian chicken is chicken thighs that are flavored with a tropical coconut marinade then grilled to perfection. An easy dinner option that's perfect for entertaining.
INGREDIENTS
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup packed light brown sugar
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 cup light coconut milk
- 1/4 cup pineapple juice
- 1 cup pineapple slices fresh or canned
For the coconut rice
- 1 cup white rice I prefer short grain for this recipe
- 1 1/4 cup light coconut milk
- 1/2 cup water
- 3/4 teaspoon kosher salt
- 2 teaspoons brown sugar
- cilantro leaves and lime wedges for garnish optional
INSTRUCTIONS
- For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
- Add the chicken and marinate anywhere from 2-24 hours.
- Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
- Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
- For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
- Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.
This article and recipe adapted from this site.
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