Pineapple Chicken with Coconut Rice

Pineapple Chicken with Coconut Rice

Rice:

1 cup water

1 cup coconut milk

1 cup rice

Place all ingredients in a large pot and stir to break up coconut milk. Place lid on at an angle and turn on stove to medium. Once it's simmering, lower heat to low and cook for 20 minutes, checking to make sure it doesn't run dry, and adding water if it does.

Pineapple chicken:

2 Tbsp oil

1 1/2 lb chicken tenders

1/2 tsp garlic salt

1/2 cup rice flour

1 cup water

1/3 cup honey

1/3 cup soy sauce

2 Tbsp lime juice

2 Tbsp coconut milk

Pineapple chunks, drained

Bell pepper strips

Heat oil over medium high heat in a large skillet. Rinse and pat dry chicken. In a shallow dish mix garlic salt and rice flour. Coat the chicken tenders in the flour mixture and place in the hot skillet. Cook for 2 minutes and flip, cooking another 2 minutes. Meanwhile, combine water, honey, soy sauce, lime juice, and coconut milk. Pour over chicken, cover and simmer on low for 10 minutes. Serve over coconut rice with pineapple chunks and bell pepper strips.

I found a recipe similar to this only it called for 3/4 cup of honey. I used that much in mine, and oh my, was it sweet! Start with 1/3 cup and add more later, if you so desire. This recipe was quite simple to make and tastes similar to terriyaki chicken. You can add the bell pepper strips to the sauce, but I don't like soggy bell peppers personally, so pouring sauce over the top works for me. The sauce thickens as it cools and gets pretty sticky, which I think is pretty yummy. If you already have a fav terriyaki chicken recipe, then try it with coconut rice. I am a big fan of coconut milk. Loooove it. It gives rice a ton of flavor. But you should like coconut. And rice.