Tropical Hawaiian Chicken Over Coconut Rice

Hawaiian chicken makes a perfect bbq meal that is easy to make. You do need to plan ahead so that you can marinate the chicken for at least 2 hours but 4 to 6 hours is even better. This gives those spices and flavors a chance to mingle and infuse those tropical Hawaiian flavors. The grilled chicken is served over a bed of slightly sweet coconut rice, charred bell peppers and caramelized pineapple. The flavors are amazing and you will feel like you are dining in a tropical paradise! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Ingredients: 1 ½ - 2 lbs of chicken thighs, boneless, skinless 1 can (14 oz) pineapple slices 1 - 2 red bell peppers, cut into bite size pieces, seeds and stem removed ¼ cup chopped fresh parsley Marinade: ½ cup coconut aminos ½ cup chicken broth ¼ cup coconut sugar 3 cloves garlic 1 tsp. Toasted sesame oil 1 tsp. Fresh ginger, minced ½ cup coconut milk ¼ cup pineapple juice Coconut Rice: 1 cup long grain rice 1 cup coconut milk ¾ cup water 2 tsp. Brown sugar ¾ tsp salt Directions: Place all of the marinade ingredients into a dish and stir until the sugar dissolves. Then add the chicken thighs to coat them. Cover with plastic wrap and place in the refrigerator to marinate for a minimum of 2 hours. 4 to 6 hours would be even better. When you are getting closer to serve this dish, start making the coconut rice. Place all the ingredients into a large saucepan except the rice. Stir and bring the liquid to a boil and then add the rice. Stir and then lower the temperature to simmer and cover for 18 to 20 minutes. When done, fluff the rice with a fork. Keep warm. To cook/grill the chicken, pineapple and bell peppers, you can either do it in a grill pan or on your bbq. In either case, brush oil (I used olive oil or avocado oil) on the pan or the grates to keep the pineapple from sticking. Get the grill nice and hot before placing the food on it. Medium high is a good temperature. Grill the chicken, turning over after 4 or 5 minutes and cooking until the internal temperature reaches 165 degrees F. To grill the pineapple, you want to cook it for 4 to 6 minutes per side or until it begins to caramelize and turn a golden brown with grill marks. The bell peppers will cook about the same amount of time and will get somewhat charred and soften a bit. To serve it up, grab a platter and fill it with the rice and then top with the bell peppers,grilled chicken, and pineapple. I like to garnish with fresh chopped parsley. Serve the marinade on the side to add to the dish as needed. Delish! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #hawaiianchicken #grilledhawaiianchicken