Description
A tropical dish featuring juicy chicken, sweet pineapple, and creamy coconut rice, perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup coconut rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the coconut rice according to package instructions.
- While the rice is cooking, heat olive oil in a pan over medium heat.
- Season the chicken breasts with salt and pepper, then grill or pan-fry until cooked through, about 5-7 minutes per side.
- In the last few minutes of cooking, add pineapple chunks to the grill or pan to caramelize them.
- Once the chicken is done, let it rest for a few minutes before slicing.
- Serve the sliced chicken over a bed of coconut rice, topped with grilled pineapple and garnished with chopped green onions.
Notes
For extra flavor, marinate the chicken in soy sauce and minced garlic for 30 minutes before cooking. Feel free to substitute with shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: hawaiian chicken, coconut rice, pineapple recipe, tropical chicken, weeknight dinner