Description
A delicious grilled teriyaki chicken served with coconut lime rice, grilled pineapple, and red onion, garnished with fresh cilantro and toasted coconut.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon vegetable oil (or canola oil, for grilling)
- 1/2 of a 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
- In a pot, add coconut milk, water, salt, and brown sugar. Bring to a boil, then stir in the rice. Return to a boil, reduce heat to low, cover and cook for 15 minutes, stirring every 5–6 minutes. Remove from heat, let stand covered for 10 minutes, fluff the rice, and add zest and juice of 1 lime.
- In a medium pot over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes.
- In a small bowl, whisk together cornstarch and water until smooth. Drizzle into the pot slowly while whisking constantly. Bring 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. Place in a resealable bag and pour 1/3 of the teriyaki sauce over the chicken. Marinate for at least 30 minutes, up to 6 hours.
- Preheat grill to medium heat (375–450°F). Clean and grease grill grates using a paper towel dipped in vegetable oil. Grill chicken for 4–6 minutes per side, ensuring it reaches a temperature of 165°F. Brush with 2 tablespoons reserved teriyaki sauce as it grills.
- Drizzle olive oil and salt on sliced onion and pineapple rings. Grill for 1–3 minutes per side, then remove to a plate.
- Divide coconut lime rice among 4 servings. Top with grilled chicken, grilled pineapple, chopped grilled red onion, fresh cilantro, and toasted coconut. Serve with remaining teriyaki sauce.
Notes
- Ensure the grill doesn’t exceed 450°F to prevent chicken from drying out.
- Let the chicken marinate for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg