Coconut Chicken with Pineapple Rice

The chicken is marinated in coconut milk; finished off with a slightly sweet glaze and then plated over coconut pineapple rice.  It’s one of my husband’s favorites and is a regular menu item in rotation around our house.  The coconut flavor is very subtle in this dish; not at all overpowering despite the fact that two cans of lite coconut milk are used.  One can goes in the marinade and the other can is used to cook the rice.Give this recipe a try, I’m sure you’ll love it too.

Marinate Chicken:

6 boneless, skinless chicken thighs -with excess fat removed

1 can lite coconut milk

1 T grated fresh ginger

6 grinds of fresh ground pepper

1 t red pepper flakes

Combine one can of lite coconut milk, ginger, black pepper and red pepper in a dish.  Place chicken in marinade and cover.  Refrigerate for at least 5 hours.

Coconut Pineapple Rice:

1 c of rice

1 can of lite coconut milk

1 small can of crushed pineapple

pinch of salt

For this recipe, I used Lotus Foods Brand, Organic Madagascar Pink Rice.

Any rice is of course suitable.  Simply cook according to package directions and substitute the can of lite coconut milk for the required water.  If necessary, add additional water.

When it’s time to cook dinner, begin by getting the rice started.

Into my rice cooker I put 1 c of Pink rice, 1 can of lite coconut milk and a pinch of Himalayan salt.  The cooking process took about 20 minutes in the rice cooker.  While rice is cooking, place pineapple in a colander positioned over a bowl and drain off juice.  Once rice is cooked, simply fold pineapple into the rice.

Glaze:

Combine glaze ingredients in a pot bring to a boil and then simmer on low while chicken is cooking.

1 c apple cider vinegar ( I use Bragg Brand, Organic Apple Cider Vinegar)

1/2 c Organic Mascobado Unrefined Cane Sugar


1/2 c Organic Coconut Palm Sugar

4 T soy sauce

{Finished Glaze Pictured Above}


Sugar Snap Peas:

I steamed one package of sugar snap peas in my electric steamer; which took 10 minutes.  Cook the peas according to your own favorite method.  Just try to time cooking the separate components to finish around the same time.  

Chicken:

The chicken thighs can be done on the barbecue or the grill pan.

For this recipe, I used a grill pan.  It took about 15 minutes to completely cook the chicken in a grill pan over medium heat.

Once chicken is done, remove from pan and place all the thighs into the glaze.  

Plating the meal:

Put a scoop of pineapple rice in the center of the plate and layer the sugar snap peas over the rice.  Remove the thighs from the glaze and place over the peas and serve.


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