Description
A delicious dish featuring grilled chicken marinated in teriyaki sauce, served with coconut lime rice and grilled pineapple.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon vegetable oil (or canola oil, for grilling)
- 1/2 large pineapple (core removed and cut into thick coins)
- 1 small red onion (sliced into thick coins)
- To taste toasted coconut flakes (optional)
- To taste fresh cilantro (optional)
- 1 (13 oz) can coconut milk (unsweetened)
- 2 cups water
- 2 cups jasmine rice
- 1 teaspoon brown sugar (packed)
- 1 teaspoon salt
- 1 lime
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup light brown sugar (firmly packed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon cornstarch (plus 1/2 tablespoon water)
Instructions
- Add coconut milk, water, salt, and brown sugar to a pot. Bring to a boil, then stir in the rice. Return to a boil. Reduce heat to low, cover the pot, and cook for 15 minutes, stirring every 5–6 minutes. Remove from heat and let stand (covered) for 10 minutes. Uncover, fluff the rice and add the zest and juice of 1 lime.
- In a medium pot over medium heat, add soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes.
- In a small separate bowl, whisk together the cornstarch and water until smooth. Drizzle into the pot slowly while whisking constantly. Bring mixture to a boil, stirring constantly, and boil for about 1 minute. Reduce heat to low and allow to thicken.
- Slice chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large resealable plastic bag and pour 1/3 of the teriyaki sauce over the chicken breasts in the bag. Marinate for at least 30 minutes, up to 6 hours.
- Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate. Preheat grill to medium heat, about 375–450°F. Don’t go hotter than 450 to avoid drying out the chicken. Grill the chicken until completely cooked through (about 4–6 minutes per side depending on heat of the grill). Chicken should be at 165°F at its thickest part. Remove 2 tablespoons from the reserved teriyaki sauce and brush it over the chicken as it grills. Reserve the rest of the teriyaki sauce for enjoying over the dinner.
- Drizzle some olive oil and salt on both sides of the sliced red onions and sliced pineapple rings. Grill onions and pineapple (again, on a well-greased grate), 1–3 minutes per side, then remove to a plate.
- Divide coconut lime rice evenly among 4 servings. Add the grilled chicken, grilled pineapple, and grilled red onion (you can chop up the onion if desired). Add fresh cilantro and toasted coconut as desired. Serve with remaining teriyaki sauce lightly drizzled on top or in a side dish (avoid adding too much!). Enjoy!
Notes
- Make sure to marinate the chicken for at least 30 minutes for the best flavor.
- Adjust grilling time depending on the heat of the grill and thickness of the chicken.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg