Description
A tropical delight featuring succulent chicken marinated in coconut milk and pineapple juice, served over fluffy coconut rice.
Ingredients
Scale
- 4 Boneless, skinless chicken thighs
- 1 cup Coconut milk
- 1 cup Jasmine rice
- 1/2 cup Pineapple juice
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Fresh ginger, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix the coconut milk, pineapple juice, soy sauce, brown sugar, garlic powder, minced ginger, salt, and pepper. Allow it to marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook it until golden brown on both sides—approximately 5-7 minutes per side.
- Pour the reserved marinade over the chicken and let it simmer for about 10 minutes.
- Meanwhile, rinse the jasmine rice under cold water to remove excess starch. Then, cook it in the remaining coconut milk until fluffy.
- Serve the chicken over the coconut rice, drizzling with extra sauce and sprinkled with chopped green onions.
Notes
Marinate the chicken longer for deeper flavor. Use fresh ingredients for better taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg