Ingredients
Method
Preparation
- In a bowl, mix olive oil, soy sauce, brown sugar, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes.
- Meanwhile, rinse the jasmine rice until the water runs clear.
- In a medium pot, add the coconut milk and water, then bring to a boil.
- Stir in the rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy.
Cooking
- Preheat a grill or grill pan over medium heat.
- Grill the marinated chicken for 6-7 minutes on each side or until cooked through.
- Grill the pineapple slices for about 2-3 minutes on each side until caramelized.
Serving
- To serve, scoop the coconut rice into a pineapple bowl, slice the chicken, and place it on top.
- Arrange the grilled pineapple around the chicken and garnish with chopped green onions.
Nutrition
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through. Grilled pineapple is best consumed fresh but can be stored for a day.
