~1 ½ lbs chicken tenderloins
7-8 pieces
½ fresh ripe pineapple
¼ cup pineapple juice
¼ cup soy sauce
3 T ketchup
2 T brown sugar
5-6 cloves fresh garlic
2 T canola oil
2 T honey
Hawaiian Chicken 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 ½ to 1-inch-thick slices and grill on both sides.
Coconut Rice
1 cup basmati or jasmine rice
¾ cup coconut milk
¾ cup water
1 T Fresh parsley chopped
Coconut Rice 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. Remove from heat. (Recipe from joyousapron.com)