Description
A delicious grilled Hawaiian chicken paired with creamy coconut rice, bringing tropical flavors to your dining table.
Ingredients
Scale
- 2 Chicken breast fillets
- 1/4 cup Soy sauce
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 cup Pineapple, cut into chunks
- 1 cup Coconut milk
- 1 cup Jasmine rice
- Salt and pepper to taste
Instructions
- Marinate: Mix in a large bowl the soy sauce, honey, minced garlic, and grated ginger. Dip the chicken fillets into the marinade until well coated and let sit in the refrigerator for at least 30 minutes.
- Cook: Prepare the jasmine rice according to package instructions in a mixture of coconut milk and a pinch of salt.
- Prepare: Preheat the grill to medium heat.
- Grill: Place the marinated chicken fillets on the grill along with the pineapple. Grill the chicken for about 6-7 minutes per side until fully cooked.
- Serve: Arrange the grilled chicken over a bed of coconut rice and garnish with grilled pineapple.
Notes
For make-ahead tips, prepare the marinade a day in advance and allow the chicken to marinate overnight for more intense flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg