Prep Time: 5 minutes
Cook Time: 25 minutes
Marinade Time:: 1 hour
Ingredients :
For the chicken and marinade:
1/2 cup coconut aminos
1/2 cup full-fat canned coconut milk shaken
2 tbsp honey
2 cloves garlic minced
2 tbsp sesame oil
1 tsp kosher salt
1/4 cup 100% pineapple juice (use the juice from the canned pineapple below)
1 1/2 poundss boneless skinless chicken thighs
1 tablespoon olive oil or avocado oil
For the tropical coconut pineapple rice:
1 (13.5 ounces) can of full-fat coconut milk shaken
1 tsp garlic powder
1/2 tsp onion powder
1 tsp ground ginger
1 tsp kosher salt
1/4 tsp pepper
1 1/2 cups uncooked jasmine rice (or long-grain white rice)
1 (20-ounce) can of pineapple chunks in 100% pineapple juice
To garnish: cilantro, chopped cashews, or toasted coconut
Instructions :
1)When you’re ready to prepare the dish, strain the pineapple chunks from the pineapple juice and keep them in an airtight container. The remaining marinade ingredients should be placed in a plastic or reusable storage bag along with 1/4 cup of the pineapple juice. Keep the juice in the refrigerator for later use.
2)Close the bag’s cover after adding the chicken thighs and give them a thorough tossing to coat. For one to twenty-four hours, marinate in the refrigerator. Even an hour will suffice; nevertheless, the longer, the better. This dish is excellent for preparing the night before.
3)In a large saute pan set over medium-high heat, warm the olive oil. Add the chicken to the heated skillet once the oil is shimmering, and throw away any residual marinade. After 3–4 minutes on one side, turn the food over and cook it for an additional 1–2 minutes. The skin of the chicken should be crisp and brown. Placing it on a platter. It is not necessary to heat it through completely.
4)In a large liquid measuring cup, dispense the saved pineapple juice, and then add the canned coconut milk to make 3 cups. Add more coconut milk if necessary, followed by water.
5) Adding the mixture to the same skillet that the chicken was cooked in and scraping any browned bits from the bottom with a wooden spoon can help the mixture come together. Add salt, pepper, ground ginger, onion powder, and garlic powder. Over medium-high heat, bring the liquid to a simmer before stirring in the uncooked rice and the reserved pineapple pieces.
6)When the rice is frothy, and the chicken has reached an internal temperature of 165°F, add the browned chicken on top of the rice, cover the pot, lower the heat to low, and simmer for 20 to 25 minutes.
7)If preferred, garnish with chopped cashews, toasted coconut, or cilantro.
Nutrition
Serving: 2chicken thighs and rice | Calories: 590kcal | Carbohydrates: 49g | Protein: 37.3g | Fat: 28g | Cholesterol: 159.8mg | Sodium: 783mg | Fiber: 1.4g | Sugar: 17.8g
