Ingredients
CHICKEN:--
700 g boneless chicken thighs
½ cup soy sauce
¼ cup water
¼ cup packed brown sugar
½ tsp minced garlic
1 tsp sesame oil
½ cup coconut milk
¼ cup pineapple juice
1 cup canned pineapple rings
COCONUT RICE:--
1 cup short grain white rice
1¼ cup coconut milk
½ cup water
¼ tsp SIDS CRAZY SALT
¼ tsp salt
2 tsp brown sugar
coriander leaves & lime wedges for garnish
Directions
CHICKEN: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag. Add the chicken and marinate anywhere from 2-24 hours.
Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side until chicken is cooked through.
Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
COCONUT RICE: Bring the coconut milk and water to a boil. Add in SIDS CRAZY SALT, salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and coriander.
