Aloha Grilled Chicken with Coconut Rice

Aloha Grilled Chicken with Coconut Rice

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Aloha Grilled Chicken with Coconut Rice

Take a mental vacation to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.

Yields: 4 servings

Ingredients:

  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 1/4 cup lower-sodium soy sauce
  • 1 Tbsp. minced ginger
  • 1 Tbsp. minced garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 cup hot long-grain white rice
  • 1/4  tsp. salt
  • 1 can coconut milk
  • 1/4 cup pineapple juice, lime juice or water
  • cilantro, stems removed and leaves diced

Directions if prepping in advance:

  1. Label your freezer bag with the name of the meal, cooking instructions and directions for the rice.
  2. Place all the ingredients Pineapple juice – Black Pepper in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer or refrigerator.
Directions:
  1. Combine the first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
  2. Heat a grill to medium-high heat. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to grill; baste with reserved marinade. Cook 6 minutes. Turn chicken over; baste with additional marinade. Cook 6 minutes.
  3. Combine rice, salt, coconut milk, and 1/4 cup juice or water and cook rice as directed.
  4. Serve chicken over coconut rice and garnish with cilantro

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