“Hawaiian Chicken” reminds of something one might have with a big pineapple ring on top at Luby’s Cafeteria (I loved cafeterias when I was a kid because everything came on it’s own plate), but this Hawaiian Chicken is awesome.  You can still put everything on it’s on plate if you want.  I totally should have done that….

Hawaiian Chicken with Coconut Rice (adapted from a recipe I found on Tasty Kitchen)

For the chicken:

4 boneless, skinless chicken breasts, pounded thin
3/4 cup soy sauce
3/4 cup coconut milk (from a can, save the rest for the rice)
3 tablespoons brown sugar
3 scallions, chopped
3 cloves garlic, roughly chopped
salt and pepper

For the rice:
1 cup jasmine rice
1 cup (remaining from the can) coconut milk
1 cup water
1/2 cup cilantro, plus more for garnish

For the garnish:
fresh pineapple to taste
brown sugar

Combine everything except the chicken in a large Ziploc bag, mush it around, and then put the chicken in. Seal it up, swish it around some more. Stick it in the fridge until you’re ready to cook (10 minutes to 2 hours).

When you’re ready to grill, preheat the grill to medium high. Add the chicken and grill until cooked through, 4-5 minutes per side. Take it off the grill and let it rest a couple of minutes.

Pour the coconut milk, a cup of water, and a pinch of salt in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.

While everything is finishing up, heat a skillet to high and melt one tablespoon of butter.  Add chopped fresh pineapple and sprinkle with brown sugar and salt.  Cook, turning occasionally, until pineapple is browned.

Slice chicken, fan it out over a bed of rice, top with pineapple and cilantro.