Ingredients
Method
Marinating the Chicken
- In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ginger, garlic, and sesame oil until well combined.
- Place the chicken thighs in a resealable plastic bag or a shallow dish and pour over the marinade, making sure every piece is thoroughly coated.
- Allow it to marinate for at least 30 minutes, or a minimum of 10 minutes if you're short on time.
Preparing the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice, coconut milk, water, salt, and optional sugar in a medium pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes.
- Remove from heat and let it sit covered for an additional 10 minutes to absorb the coconut flavor.
Cooking the Chicken
- Heat a grill or skillet over medium-high heat.
- Remove the chicken from the marinade and grill or sear each piece for about 6-7 minutes on each side until cooked through with char marks.
- Optionally, grill the sliced pineapple alongside the chicken for added flavor.
Serving the Dish
- Fluff the coconut rice with a fork and serve topped with the grilled chicken.
- Add grilled pineapple for an extra touch.
Nutrition
Notes
Feel free to mix in flavors like sriracha for heat. Swap chicken for tofu or jackfruit for a vegan option. Store-bought teriyaki sauce can be used as a marinade shortcut. Garnish with fresh cilantro or green onions for color.