Hula dancing is optional but highly recommended. Take a mini vacay to the islands with this crazy delicious pineapple based marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Aloha!
This recipe can be prepared in the oven or on the grill and the chicken in marinade is freezer friendly.
What You’ll Need:
- 5 pounds chicken pieces – I like legs for this.
- 1 can (20 oz) sliced pineapple – use juice for marinade and rice, grill or bake the rings as a side dish.
- 1 red pepper – optional – sliced in rings and grilled or baked
- 1/3 cup pineapple juice – from the can of pineapple
- 1/3 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 3 scallions, chopped
- 3 teaspoons or 3 cloves garlic, finely minced
- 2 tsp fresh ginger, minced
- 1 tsp of sesame oil
In a mixing bowl – blend all ingredients to make marinade. Reserve ½ cup for basting the chicken later. Place the chicken in a gallon sized zip top bag and pour marinade over chicken. Smoosh it around, then remove as much air as possible and place in the fridge at least 8 hours or overnight, turning occasionally.
If you were looking to make this a freezer meal for enjoying in the future, at this point you could freeze this and it would marinate as it defrosts.
After marinating overnight, remove the chicken pieces from the marinade and discard marinade. To cook the chicken evenly; allow the chicken pieces to rest at room temperature for 20 minutes before grilling or baking.
Retrieve the marinade we set aside. Add one to two tablespoons honey (or mild BBQ sauce) and whisk until combined. If using honey you may need to microwave the sauce to help the honey dissolve into the sauce. Divide in this in half – use one half to use as baste and reserve the rest to serve with the chicken and rice.
On the grill – Preheat the grill to medium high. Grill turning and basting occasionally with the reserved marinade. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10 minutes before serving.
In the oven – preheat to 375. Bake chicken in a foil lined baking dish, topped with rings of pineapple, for 35 – 45 minutes depending on the size of the pieces. Half way through cooking time, turn and baste the chicken. Continue baking. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10 minutes before serving.
Meanwhile, make the rice.
Coconut Pineapple Lime Rice
What You’ll Need:
- 1 tablespoon coconut oil or butter
- 1 ½ cups long grain rice
- 1 cups water
- ½ cup pineapple juice from can of pineapple
- 1 can (13.6 oz) unsweetened coconut milk – shake well
- 1 teaspoon soy sauce
- 1 teaspoon salt
- Zest of one lime – save lime for squeezing later
- Slice of ginger about the size of a quarter – optional
- Preheat a large sauce pan with a lid to medium high. Melt the coconut oil or butter in the pan and add the rice.
- Sauté, stirring frequently for 3 minutes or until it smells slightly nutty but isn’t browning.
- Add the water, pineapple juice, coconut milk, soy sauce, salt and slice of ginger. Stir together while it comes to a boil.
- When it reaches a boil; cover and turn heat to LOW.
- Simmer the rice for 20 minutes. Do not remove cover, remove from heat and let it set for 10 minutes. This is important, don’t skip this step.
- Fluff with a fork and serve with chicken.
Diva Tip – This recipe can be used for brown rice. Just add extra ¼ cup water and increase the simmer time to 40 minutes.
To finish – Place the rice in the center of a serving platter. Arrange chicken pieces, grilled pineapple and red pepper slices artistically around the rice. Remember the lime we zested? Cut it in half and squeeze the juice over the whole platter. Top with sliced scallion and garnish with lime slices. Serve remaining marinade on the side.
Here’s the part when we do the hula!
Also an amazing dish to take to potlucks. Both the chicken and rice or just the rice if you’re asked to bring a side dish.