Description
A quick and easy one-pot meal filled with tropical flavors of coconut, chicken, and pineapple, perfect for busy weeknights.
Ingredients
- 1/4 cup Coconut Aminos (or soy sauce)
- 1 cup Canned Coconut Milk (full-fat recommended)
- 2 tablespoons Honey (or maple syrup for vegan)
- 2 cloves Garlic (minced)
- 1 tablespoon Sesame Oil (or olive oil)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 cup Pineapple Juice (best from canned pineapple)
- 1 pound Boneless Skinless Chicken Thighs
- 1 tablespoon Olive Oil (or avocado oil)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Pepper
- 1.5 cups Uncooked Jasmine Rice (or long grain white rice)
- 1 cup Pineapple Chunks (canned or fresh)
- 1/4 cup Garnish (Cilantro, Cashews, Toasted Coconut)
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken thighs to the pot and brown them on both sides.
- In a bowl, mix coconut aminos, coconut milk, honey, pineapple juice, garlic powder, onion powder, ground ginger, salt, and pepper.
- Pour the mixture over the chicken in the pot. Add the uncooked rice and pineapple chunks.
- Stir everything together and bring to a simmer. Cover and reduce the heat. Let it cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Remove from heat and let it sit for a few minutes before serving.
Notes
For added flavor, consider topping with cilantro, cashews, or toasted coconut. This dish can be customized by adding vegetables like bell peppers or carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hawaiian