Easy and Tasty Hawaiian Dinner

Marinade In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, red pepper flakes, and black pepper to make the marinade.

Marinating the Chicken Add the chicken breasts to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

Pineapple Salsa In the meantime, prepare the pineapple salsa. In a small bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, minced jalapeno pepper, lime juice, salt, and pepper. Mix well and set aside.

Coconut Rice To make the coconut rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.

Cooking the Chicken Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off, and transfer them to the skillet. Cook for 5-6 minutes per side, or until the chicken is cooked through and browned on the outside. Remove from the skillet and let rest for a few minutes before slicing.

Serve Serve the cooked chicken slices over a bed of coconut rice, and top with the pineapple salsa. Garnish with fresh cilantro leaves and sliced green onions. Enjoy!