Ingredients
Scale
- 1.5 lb chicken thighs (trimmed and cut into 1-inch strips)
- 1/2 cup soy sauce
- 2 tablespoons water
- 1/4 cup brown sugar
- 1 1/2 tsp minced garlic
- 1 tsp fresh grated ginger
- 1 1/2 tsp sesame oil
- 1/2 cup coconut milk
- 1/4 cup pineapple juice
- 1 cup pineapple rings (cut into 1/2-inch thick for grilling)
- 1 cup jasmine rice
- 1 1/4 cups coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1 tablespoon brown sugar
- Fresh cilantro
- Lime wedges
- 1 teaspoon toasted sesame seeds
Instructions
- In a mixing bowl, whisk together soy sauce, brown sugar, garlic, ginger, coconut milk, and pineapple juice to create the marinade.
- Add chicken strips to the marinade and let it refrigerate for at least 30 minutes or overnight for enhanced flavor.
- Cook jasmine rice with coconut milk and water until tender (about 15-20 minutes).
- Preheat your grill over medium-high heat.
- Grill marinated chicken strips for 6-8 minutes per side until cooked through (165°F internal temperature). Grill pineapple rings for about 3-4 minutes per side until caramelized.
- Serve grilled chicken on a bed of rice topped with grilled pineapple.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 570
- Sugar: 16g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg