Grilled Ginger Chicken With Pineapple And Coconut Rice
|Canned pineapple rings juice||20 Ounce (1 Can)|
|White rice||2⁄3 Cup (10.67 tbs), uncooked|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken breasts||1 Pound (4 Pieces)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1 Teaspoon|
Drain juice from pineapple into glass measuring cup.
Reserve 2 tablespoons juice.
Combine remaining juice with enough water to equal 2 cups.
Cook and stir rice and coconut in medium saucepan over medium heat 3 to 4 minutes or until lightly browned.
Add juice mixture; cover and bring to a boil.
Reduce heat to low; cook 15 minutes or until rice is tender and liquid is absorbed.
While rice is cooking, combine chicken, reserved 2 tablespoons juice, soy sauce and ginger in medium bowl; toss well.
Grill or broil chicken 6 minutes; turn.
Add pineapple to grill or broiler pan.
Cook 6 to 8 minutes or until chicken is no longer pink in center, turning pineapple after 3 minutes.