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Grilled Ginger Chicken With Pineapple And Coconut Rice

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1584 Calories from Fat 310

% Daily Value*

Total Fat 34 g53%

Saturated Fat 18.4 g92.2%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1164.5 mg48.5%

Total Carbohydrates 183 g61.1%

Dietary Fiber 4.2 g16.8%

Sugars 0.4 g

Protein 120 g240.2%

Vitamin A 2.1% Vitamin C 9.7%

Calcium 7.2% Iron 33.9%

*Based on a 2000 Calorie diet

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Grilled Ginger Chicken With Pineapple And Coconut Rice Recipe