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Grilled Ginger Chicken with Pineapple and Coconut Rice


Grilled Ginger Chicken with Pineapple and Coconut Rice

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

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

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