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Island Glazed Chicken and Coconut Rice - Tropical Recipe

Island Glazed Chicken and Coconut Rice – Tropical Recipe


Description

Welcome to a delicious island-inspired journey! If you’re a fan of tropical flavors, this Island Glazed Chicken with Coconut Rice recipe is perfect for you. Combining the sweetness of honey and pineapple with a savory soy glaze, this dish is sure to transport your taste buds to a sunny paradise. Whether you’re looking for a comforting meal or a quick dinner fix, this recipe has it all!


Ingredients

Scale
  •  
    • 4 boneless, skinless chicken breasts
    • ½ cup soy sauce
    • ¼ cup honey
    • ¼ cup pineapple juice
    • 3 cloves garlic, minced
    • 1 tsp grated ginger
    • ¼ tsp red pepper flakes
  • Coconut Rice:
    • 2 cups jasmine rice
    • 1½ cups unsweetened coconut milk
    • 1½ cups water
    • 1 tbsp sugar
    • ¼ tsp salt
  • For Cooking:
    • 2 tbsp olive oil
    • 2 green onions, sliced
    • ¼ cup fresh cilantro, chopped

Substitutions:

  • For a gluten-free option: Use tamari instead of soy sauce.
  • Vegan version: Replace chicken with tofu or tempeh and skip the honey for maple syrup.
  • Lower sodium: Opt for a low-sodium soy sauce.

Instructions

Step 1: Marinate the Chicken

In a medium bowl, whisk together soy sauce, honey, pineapple juice, minced garlic, ginger, and red pepper flakes. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over, and seal. Let it marinate in the refrigerator for at least 2 hours, or for the best results, overnight.

Step 2: Prepare the Coconut Rice

Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, sugar, and salt, bringing it to a gentle boil. Add the rinsed rice, stir, and reduce the heat to low. Cover and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the chicken is cooked through and the glaze is caramelized.

Step 4: Assemble and Serve

Fluff the coconut rice with a fork and mix in the green onions and cilantro. Serve the glazed chicken over a bed of the coconut rice, and garnish with extra cilantro if desired.

Notes

  • Fresh Ingredients: For a more vibrant flavor, use freshly squeezed pineapple juice and freshly grated ginger.
  • Marinating Time: The longer you marinate the chicken, the more intense the flavor. Overnight marinating yields the best results.
  • Coconut Milk: Ensure you use unsweetened coconut milk to avoid making the dish overly sweet.