Dairy-Free Hawaiian Chicken with Coconut Rice

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Soy sauce
• 1/2 cup Pineapple juice
• 2 tbsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Coconut aminos
• 1 tsp Sesame oil
• 2 stalks Green onions
• 1 can Coconut milk
• 1 cup Rice
• 1 cup Water
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, ginger, coconut aminos, and sesame oil.
2. 2Marinate chicken thighs in the mixture for at least 30 minutes, or up to overnight.
3. 3In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until rice is cooked.
4. 4Heat a skillet over medium-high heat. Cook chicken thighs until browned and cooked through, about 6-8 minutes per side.
5. 5Serve chicken over coconut rice, garnish with sliced green onions.

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