Hawaiian Coconut Chicken And Rice Recipes

HAWAIIAN CHICKEN WITH COCONUT RICE

Steps:

• In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
• Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
• Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
• Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
• Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
• On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
• If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
• Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

HAWAIIAN COCONUT CHICKEN AND RICE

Steps:

• Place broth in large saucepan.
• Add chicken and boil for 15 minutes.
• Add coconut milk-gently boil 45 minutes or so.
• Add spinach and cook 2 minutes.
• Place rice in large rimmed platter or bowl.
• Top with chicken mixture.
• top with condiments
• Aloha.

HAWAIIAN CHICKEN RICE BOWLS RECIPE

Steps:

• In a gallon bag, combine teriyaki marinade and coconut milk.
• Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
• Heat grill to medium-high heat.
• Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
• Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
• For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
• Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
• Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
• Once the chicken and pineapple are done grilling, remove from the grill.
• Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.

HAWAIIAN CHICKEN & WHITE RICE - MADE SIMPLE

Steps:

• Skin, bone, and flour chicken breasts and place in covered casserole dish.
• Mix together the Soy Sauce, Sugar and all of the juice from the can of Pineapple (usually put those ingredients into a gravy mixer and shake vigorously).
• Pour liquid over Chicken Breasts and sprinkle the Parsley on top.
• Bake covered in a 350 degree oven for 45 minutes.
• Add the Pineapple chunks and continue cooking for an additional 15 minutes.
• Prepare the White Rice during the last 15 minutes the casserole is cooking.
• Serve the Chicken over the rice, also place fresh parsley sprigs on the plate.
• I usually make string beans to serve with this dish.