Coconut Chicken With Pineapple Fried Rice Recipes

ISLAND GLAZED CHICKEN AND COCONUT RICE

Steps:

• Stir together rub ingredients. Rub seasonings all over chicken.
• In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
• When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
• Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
• Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
• In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
• Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.

COCONUT RICE

Steps:

• Rinse the rice several times until the water runs clear. Drain the rice.
• In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
• Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
• Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
• Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.

HAWAIIAN CHICKEN WITH COCONUT RICE

Steps:

• In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
• Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
• Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
• Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
• Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
• On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
• If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
• Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

COCONUT CHICKEN WITH PINEAPPLE FRIED RICE

Steps:

• 1. Preheat oven to 325 degrees. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
• 2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third dish.
• 3. Dredge the chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut/breadcrumb mixture, pressing gently to adhere.
• 4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medum heat 1-2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325 degrees for 15-20 minutes or until chicken is done. sprinkle with salt and black pepper to taste. Serve with fried rice.
• 5. To make the fried rice - melt 3 tbsp. butter in a large nonstick skillet over medium-high heat. Add 1 cup diced fresh pineapple, 3/4 cup onion and 1 tsp. Asian chili-garlic sauce, and saute 6-8 minutes or until onions are lightly caramelized. Add 3 cups cooked, cooled basmati rice, 1/2 cup red bell pepper, 3 tbsp. chopped cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add salt to taste.

COCONUT CHICKEN WITH PINEAPPLE FRIED QUINOA RECIPE - (4.6/5)

Steps:

• Preheat oven to 325 degrees. In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs. Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture. Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done. Meanwhile, make quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add prepared quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa. To serve, slice the chicken and serve on top of the quinoa.