Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup pineapple chunks (fresh or canned in juice)
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 cup long-grain white rice
- 1 tbsp fresh ginger, grated
- 1/2 cup coconut milk
Instructions
- Gather all ingredients; mince garlic and grate ginger.
- Combine soy sauce, honey, garlic, ginger, and pineapple in a bowl. Add chicken breasts to the marinade for at least 30 minutes.
- Cook rice according to package instructions.
- Heat oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown.
- Pour reserved marinade and coconut milk into the skillet with the chicken; simmer for about 10 minutes until cooked through.
- Stir in cooked rice until coated with sauce; serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
Keywords: - For added crunch, toss in diced bell peppers or snap peas. - Substitute chicken with turkey or tofu for variations.