Grilled Ginger Chicken with Pineapple and Coconut Rice

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of. "Grilled Ginger Chicken with Pineapple and Coconut Rice." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-ginger-chicken-with-pineapple-and-coconut-rice-recipe.htm> 02 December 2008.

Prep and Cook Time: 22 minutes

Yield: Makes 4 servings

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Ingredients:

can (20 ounces) pineapple slices in juice

2/3

cup uncooked rice

1/2

cup unsweetened flaked coconut

boneless skinless chicken breasts (about 1 pound)

tablespoon soy sauce

teaspoon ground ginger

Preparation:

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.

Transfer chicken to four serving plates; serve with rice and pineapple.

Nutritional Information:

Serving Size:
Fiber	2 g
Carbohydrate	50 g
Cholesterol	86 mg
Saturated Fat	7 g
Total Fat	10 g
Calories from Fat	20 %
Calories	452
Protein	36 g
Sodium	338 mg

Dietary Exchange:

Fruit	1-1/2
Starch	2
Meat	3

This recipe appears in: Island

Consumer Guide:

Grilled Ginger Chicken with Pineapple and Coconut Rice