Hawaiian Grilled Chicken with Coconut Rice and Grilled Pineapple
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons coconut oil (or olive oil)
- 1 tablespoon Tutu's Organic All-Purpose Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or brown sugar
- 1/4 teaspoon grated ginger
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/4 teaspoon salt
For the Grilled Pineapple:
- 4 fresh pineapple rings
- 1 tablespoon honey
- 1 teaspoon lime juice
- 1/2 teaspoon Tutu's Organic All-Purpose Seasoning
Instructions:
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Prepare the Marinade:
In a small bowl, mix Tutu's Organic All-Purpose Seasoning, soy sauce, lime juice, honey (or brown sugar), and grated ginger. Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes (up to 2 hours). -
Cook the Coconut Rice:
Rinse the jasmine rice until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork. -
Grill the Chicken:
Preheat the grill to medium heat. Lightly brush the grates with coconut oil. Remove the chicken from the marinade, letting the excess drip off, and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C). -
Prepare the Grilled Pineapple:
Brush the pineapple rings with a mixture of honey, lime juice, and Tutu's Organic All-Purpose Seasoning. Grill them on medium heat for 2–3 minutes per side, or until caramelized and slightly charred. -
Serve:
Plate the grilled chicken with a side of coconut rice and grilled pineapple rings. Garnish with fresh cilantro or parsley if desired.