Ingredients

For the Chicken:

• 1 ½ pounds boneless, skinless chicken thighs
• ½ cup low-sodium soy sauce
• ¼ cup water
• ¼ cup packed light brown sugar
• ½ teaspoon minced garlic
• 1 teaspoon sesame oil
• ½ cup light coconut milk
• ¼ cup pineapple juice
• 1 cup pineapple slices (fresh or canned)

For the Coconut Rice:

• 1 cup white rice (short grain preferred)
• 1 ¼ cups light coconut milk
• ½ cup water
• ¾ teaspoon kosher salt
• 2 teaspoons brown sugar
• Cilantro leaves and lime wedges (for garnish, optional)

Instructions

Prepare the Chicken:

1. In a bowl, mix soy sauce, water, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice.
2. Pour the marinade into a resealable bag or container and add the chicken. Let marinate for at least 2 hours or up to 24 hours.
3. Preheat the grill to medium heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, until fully cooked.
4. Place pineapple slices on the grill and cook for 2-3 minutes per side until lightly charred.
5. Arrange grilled chicken and pineapple on a serving plate.

Prepare the Coconut Rice:

1. In a saucepan, bring coconut milk and water to a boil.
2. Stir in salt and rice, cover, and reduce heat to low. Let simmer for 18 minutes.
3. Add brown sugar and stir well.

Serve:

• Plate the grilled chicken and pineapple with the coconut rice.
• Garnish with fresh cilantro and lime wedges if desired.

Nutrition

Calories: 568kcal | Carbohydrates: 65g | Protein: 38g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 743mg | Potassium: 640mg | Fiber: 1g | Sugar: 20g | Vitamin A: 785IU | Vitamin C: 44.4mg | Calcium: 50mg | Iron: 2.7mg