Description
Transform an everyday meal into a tropical feast with juicy marinated chicken paired with creamy coconut rice.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup honey (or maple syrup for a vegan version)
- ¼ cup pineapple juice
- 3 cloves garlic, minced
- 1 tsp grated ginger
- ¼ tsp red pepper flakes
- 2 cups jasmine rice
- 1½ cups unsweetened coconut milk
- 1½ cups water
- 1 tbsp sugar
- ¼ tsp salt
- 2 tbsp olive oil
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- In a bowl, combine soy sauce, honey, pineapple juice, minced garlic, grated ginger, and red pepper flakes to create the marinade.
- Place the chicken breasts in a resealable bag and pour the marinade over the chicken. Seal the bag and let it marinate in the refrigerator for at least 30 minutes.
- For the coconut rice, rinse jasmine rice in cold water until it runs clear. In a medium pot, combine coconut milk, water, sugar, and salt. Bring to a boil.
- Add the rinsed rice, cover, and reduce the heat to low. Cook for about 15–20 minutes until the rice is tender and has absorbed all the liquid.
- In a skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade and dispose of any leftover marinade. Cook chicken for 6–8 minutes per side until fully cooked through.
- Let the chicken rest for a few minutes before slicing. Fluff the coconut rice with a fork and serve it alongside the chicken. Garnish with sliced green onions and fresh cilantro.
Notes
For maximum flavor, consider marinating the chicken for a few hours or overnight. Adjust flavors in the marinade to suit your taste.
