1- 1/2 lb bag of Best Choice chicken breast, dethawed and sliced
1 can of Best Choice pineapple chunks or 1 can of Best Choice Pineapple rings for grilling
1/4 cup Best Choice pineapple juice
1/4 cup Best Choice soy sauce
3 tbsp Best Choice ketchup
2 tbsp Best Choice brown sugar
5-6 cloves fresh garlic
2 tbsp Best Choice canola oil
2 tbsp Best Choice honey
1 cup Best Choice Long grain rice
3/4 cup Best Choice coconut milk
3/4 cup water
1 tbsp Fresh parsley chopped
In a blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
Add chicken and marinade into a large plastic bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the breast and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes Remove from heat.
Serve chicken and grilled pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!