Pineapple-Coconut Chicken Bowls

 

INGREDIENTS

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.