Description
A vibrant dish featuring grilled chicken marinated in savory sauce, served with creamy coconut rice and caramelized pineapple.
Ingredients
Scale
- 4 Chicken Breasts
- 1 Pineapple, sliced
- 1 Cup White Rice
- 1 Can Coconut Milk
- 1 Cup Water
- 2 Tbsp Olive Oil
- Salt and Pepper to taste
- Optional: Soy sauce or teriyaki sauce for marinade
Instructions
- Marinate the chicken: In a bowl, combine soy sauce or teriyaki sauce with the chicken breasts. Let them soak up the savory goodness for at least 30 minutes.
- Cook the coconut rice: In a medium saucepan, combine white rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 18-20 minutes.
- Preheat the grill: Heat your grill or grill pan over medium heat. Drizzle olive oil on the grates to prevent sticking.
- Grill the chicken: Place chicken on the grill and cook for 5-7 minutes on each side or until juices run clear.
- Caramelize the pineapple: Lay the pineapple slices on the grill and cook for 2-3 minutes on each side.
- Serve: Spoon coconut rice onto each plate, top with grilled chicken, and crown with caramelized pineapple.
Notes
Garnish with fresh cilantro or lime wedges for extra flavor. For storage, keep leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg