Island Glazed Chicken with Coconut Rice

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup soy sauce

1/4 cup honey

1/4 cup pineapple juice

3 cloves garlic, minced

1 teaspoon grated ginger

1/4 teaspoon red pepper flakes

For the rice

2 cups jasmine rice

1 1/2 cups unsweetened coconut milk

1 1/2 cups water

1 tablespoon sugar

1/4 teaspoon salt

2 tablespoons olive oil

2 green onions, sliced

1/4 cup fresh cilantro, chopped

Instructions:

Prepare Marinade: In a bowl, whisk together soy sauce, honey, pineapple juice, garlic, ginger, and red pepper flakes.

Marinate Chicken: Place chicken in a resealable bag or dish, pour marinade over, and refrigerate for at least 2 hours or overnight for best flavor.

Cook Coconut Rice: Rinse rice under cold water. In a medium saucepan, combine coconut milk, water, sugar, and salt. Bring to a gentle boil, add rice, stir, reduce heat, cover, and simmer for 18-20 minutes, until liquid is absorbed.

Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook 6-7 minutes per side, until cooked through and caramelized.

Finish and Serve: Fluff rice with a fork, stir in green onions and cilantro. Serve chicken over rice, garnishing with extra cilantro if desired.