Description
A delightful dish combining succulent chicken marinated in a sweet and savory sauce, served over creamy coconut rice. Perfect for family dinners or casual get-togethers.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
- Pineapple chunks for garnish
Instructions
- In a bowl, mix together the pineapple juice, soy sauce, brown sugar, and olive oil. Marinate the chicken in this mixture for at least 30 minutes.
- Preheat your oven to 375°F (190°C) while the chicken is marinating.
- Place the marinated chicken in a baking dish and bake for 25-30 minutes or until the chicken is fully cooked.
- Rinse the jasmine rice under cold water and then combine with coconut milk, water, and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until rice is tender.
- Serve the baked chicken over the coconut rice and garnish with chopped green onions and fresh pineapple chunks.
Notes
For best flavor, marinate the chicken for several hours or overnight. Check chicken with a meat thermometer to ensure it reaches 165°F (74°C).
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian