Grilled Ginger Chicken with Pineapple and Coconut Rice

by the Editors of Publications International, Ltd.


Grilled Ginger Chicken with Pineapple and Coconut Rice Photo
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

you might also like...
FPO

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.

FPO

Danish Lemon-Filled Spice Cookies Medaljekager

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.