CHICKEN, STOVE TOP

Hawaiian Pineapple Chicken & Coconut Rice

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Hawaiian Pineapple Chicken & Coconut Rice

Recipe by Julia PachecoCourse: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

3

servings
Prep time

1

hour 

20

minutes
Cooking time

35

minutes

Ingredients

  • 1.5 lbs chicken tenderloins (sliced into 8 peices)

  • 1/4 cup pineapple juice

  • 1/4 cup soy sauce

  • 3 tbs ketchup

  • 2 tbs brown sugar

  • 3 tbs minced garlic

  • 2 tbs canola oil

  • 2 tbs honey

  • Rice
  • 1 cup jasmine rice + 1/2 cup coconut water & 1/2 cup water and used “rice” setting on Instant Pot

Directions

  • In a large bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, garlic and canola oil. Pour into large sealable bag and add in the chicken. Marinate for at least 1 hour or longer.
  • Heat and grease a cast iron grill pan or BBQ grill. Cook chicken about 4 -6 minutes per side or until completely cooked. Once finished, put honey on both sides of the chicken.
  • Optional: Grill fresh or canned pineapple on the hot cast iron skillet.
  • Cook rice according to package directions with half of the liquid coconut water.
    I cooked mine with 1 cup jasmine rice + 1/2 cup coconut water & 1/2 cup water and used “rice” setting on Instant Pot.
  • Serve the chicken on tp of the rice and enjoy!

Recipe Video

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