Coconut Rice
2 cups jasmine rice
4 cups coconut milk
pinch of salt
Pineapple-Coconut Sauce
4 Tbsp honey
4 Tbsp Trader Joe's Island Soyaki
2 Tbsp Trader Joe's Pineapple Spread
2 Tbsp Soy Sauce
2 Tbsp olive oil
1 tsp garlic powder
6 oz pineapple juice
1 cup shredded coconut
Pinch of salt
Chicken & Veggies
2 lbs chicken breasts, cubed
1 pineapple, cubed
1 large sweet onion, diced
3 bell peppers, diced
DIRECTIONS
Coconut Rice
Throw rice, coconut milk and salt into rice maker, and press start. Please, just buy the rice maker.
Pineapple-Coconut Sauce
Mix all the ingredients together. The amounts are a rough estimate, cooking is from the heart.
Chicken & Veggies
Pour half of the pineapple-coconut sauce onto the chicken, massage it in there. At this point, you can marinate it for up to an hour, or throw it on a sheet pan and bake in the oven at 400ºF for 30 minutes.
Pour the remaining half of the pineapple-coconut sauce onto the onions, peppers, and pineapple. Spread in an even layer across a baking sheet, and bake for 15 minutes, or until bell peppers just start to soften up.
Assembly
Rice + veggies + chicken = YUM.
This is my family's take on the recipe from a popular macro-counting recipe book. While we love love LOVE their version, this version is a lot easier to make and a little more packed with flavor. It's comforting, and bright and just a good way to eat flavors that aren't typical.
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