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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Grilled Ginger Chicken with Pineapple and Coconut Rice
Prep and Cook Time: 22 minutes
Yield: Makes 4 servings
Ingredients:
1
can (20 ounces) pineapple slices in juice
2/3
cup uncooked rice
1/2
cup unsweetened flaked coconut
4
boneless skinless chicken breasts (about 1 pound)
1
tablespoon soy sauce
1
teaspoon ground ginger
Preparation:
1.
Drain juice from pineapple into glass measuring cup. Reserve 2 tablespoons juice. Combine remaining juice with enough water to equal 2 cups.
2.
Cook and stir rice and coconut in medium saucepan over medium heat 3 to 4 minutes or until lightly browned. Add juice mixture; cover and bring to a boil. Reduce heat to low; cook 15 minutes or until rice is tender and liquid is absorbed.
3.
While rice is cooking, combine chicken, reserved 2 tablespoons juice, soy sauce and ginger in medium bowl; toss well.
4.
Grill or broil chicken 6 minutes; turn. Add pineapple to grill or broiler pan. Cook 6 to 8 minutes or until chicken is no longer pink in center, turning pineapple after 3 minutes.
5.
Transfer chicken to four serving plates; serve with rice and pineapple.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 50 g |
| Cholesterol | 86 mg |
| Saturated Fat | 7 g |
| Total Fat | 10 g |
| Calories from Fat | 20 % |
| Calories | 452 |
| Protein | 36 g |
| Sodium | 338 mg |
Dietary Exchange:
| Fruit | 1-1/2 |
| Starch | 2 |
| Meat | 3 |
This recipe appears in:
Island
