Hawaiian Chicken

This is probably one of my new favorite meals. Extremely easy and a perfectly light and flavorful meal.

My kids loved it, I loved it, and this Hawaiian chicken is best served over a coconut rice and roasted rainbow carrots.

Plus, this is just a darn good looking plate of food.

Ingredients

For the chicken

1-1/2 lbs sliced chicken tenderloins
1/4 cup pineapple juice
1/4 cup low sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
5-6 cloves fresh garlic
2 tablespoons honey
2 tablespoons olive oil
1 can sliced pineapple rings

For the coconut rice

1-1/2 cups long-grain white rice
1 can unsweetened coconut milk
1 can water (from coconut milk can)
1/2 teaspoon salt
1 tablespoon flat-leaf parsley, chopped

Instructions

For the chicken: In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, honey, and oil. Add the chicken and marinade into a plastic resealable bag. Mix well to ensure all of the chicken is covered with marinade. Marinate at least 1 hour or up to 24 hours.
Heat a grill pan over medium-high heat and cook chicken for 3-5 minutes or until no longer pink. Remove chicken to a bowl and set aside.
In the same grill pan, without cleaning, grill pineapple slices on both sides, diced, and add to the bowl of chicken.
For the rice: meanwhile, make the coconut rice. In a medium-sized pot, bring rice, coconut milk, water, and salt to a boil over medium-high heat. Cover the pot, reduce heat to medium-low heat, and cook for 17-20 minutes without stirring. Remove from heat.
Serve chicken and pineapple on a bed of coconut rice and sprinkle with fresh parsley.

Hawaiian Chicken

In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, honey, and oil to create a marinade for the chicken.

Add chicken and the marinade into a plastic resealable bag. Smash the bag around to ensure all of the chicken is coated. Marinate for at least 1 hour but up to 24 hours.