Ingredients
1½lbschicken thighs,boneless skinless
½cuplow sodium soy sauce
¼cupwater
¼cuplight brown sugar,packed
½tspgarlic,minced
1tspsesame oil
½cuplight coconut milk
¼cuppineapple juice
1cuppineapple slices,fresh or canned
1cupwhite rice,like short grain
1¼cuplight coconut milk
½cupwater
¾tspkosher salt
2tspbrown sugar
cilantro leaves,and lime wedges for garnish, optional
Preparation
Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour then into a container or resealable bag.
Add the chicken into the bag.
Marinate anywhere from 2 to 24 hours.
Heat the grill to medium heat.
Remove the chicken from the marinade, then grill for 6 to 7 minutes on each side or until the chicken is cooked through.
Add the pineapple to the grill, then cook for 2 to 3 minutes per side.
Arrange the pineapple and chicken on a serving plate.
Bring the coconut milk and water to a boil, then add in the salt and rice.
Cover, then reduce the heat to low and let simmer for 18 minutes.
Stir in the brown sugar.
Serve the chicken and pineapple with the coconut rice, garnished with lime wedges and cilantro, and enjoy!
