Tropical Chicken and Coconut Rice

I found this dish as a recent post on Tastykitchen.com and the coconut rice drew me in. I ended up extending the marinating time of the chicken to overnight, turning a couple times. This all came together deliciously! The light coconut milk gave a subtle taste to the rice; for a stronger version I may try regular coconut milk next time. Salsa was cool and refreshing atop the creamy rice and tangy chicken.


Tropical Chicken and Coconut Rice

• FOR THE CHICKEN:
• 
  
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Soy Sauce
• 1 pinch Garlic
• 1 pinch Ground Ginger
• 2 teaspoons Water
• 1 whole Lime, Juiced, Divided
• 1 whole Large Boneless Skinless Chicken Thigh
• 
  
• FOR THE RICE:
• 
  
• ½ cups Light Coconut Milk (unsweetened)
• ½ cups Water
• ½ cups White Rice
• 1 stalk Green Onion, Sliced
• Salt To Taste
• 
  
• FOR THE PINEAPPLE SALSA:
• 
  
• ½ cups Pineapple
• 2 teaspoons Minced Red Onion
• ½ whole Jalapeno, Seeded And Diced
• 2 Tablespoons Chopped Fresh Parsley
• Salt To Taste

1. For the chicken, add the brown sugar, soy sauce, garlic, ginger, water, and half of the lime juice to a bowl. Whisk together and pour into a Ziploc bag. Add the chicken and marinate for at least 2 hours in the refrigerator.

2. For the rice, pour the coconut milk, water, and rice into a pot. Bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Remove from heat and stir in the green onion. Season with salt. Cover to keep warm and set aside.

3. Meanwhile, prepare the pineapple salsa. Add the pineapple, red onion, jalapeno, and parsley into a small bowl. Pour in the remaining half of the lime juice and season with salt. Set aside.

4. Heat a grill pan/small skillet/George Foreman over medium high heat. Add a drizzle of olive oil (if using a pan) and cook the chicken for 5 minutes per side, or until it reaches 165ºF. If using a Foreman, cook for 5 minutes.

5. Add equal portions of rice to each bowl. Top with the pineapple salsa and equal amounts of sliced chicken.