Hawaiian Chicken over Coconut Rice
Ingredients
- 2 pounds Chicken Breast (cut into ½ inch cubes)
- 1 1/2 cup Flour
- 1 tablespoon Salt
- 1/2 tablespoon Pepper
- 1 med Vadalia Onion chopped (small)
- 1 small Red Pepper chopped (small)
- 1 small Yellow Pepper chopped (small)
- 1 teaspoon garlic (minced)
- 1 can Pineapple Chunk in juice (juice drained and separated)
- 2-3 tablespoons Coconut Oil
- 3/4 cups Jasmine Rice
- 1/4 cup unsweetened chopped coconut
- 1/4 cup maraschino cherries (halved) (optional)
- (if shredded – place in chopper. Otherwise, coconut can be too fibrous to chew)
- 1/3 cup Chicken broth
- 1/2 cup Reserved Pineapple Juice
- 1/4 cup Soy Sauce (or Tamari Sauce)
- 3 tablespoons Hoisin Sauce
- 1/4 cup Brown sugar
- 1 teaspoon Garlic (minced)
- 1 teaspoon Ginger (minced)
Ingredients
Sauce
Instructions
- Place pot of 1.5 cups water for rice on stove for later
- Put Flour, salt and pepper in large bowl Heat 2-3 tablespoons coconut oil in fry pan on medium heat
- Flour cubed chicken and place in hot fry pan about 2 min per side – fill pan so they do not touch.
- Continue to fry chicken until all of them are done – place in a separate bowl.
- Add all sauce ingredients to pot, simmer on low – (18- 20 minutes) checking sometimes
- Turn on water pot to high. When boiling, add rice and coconut, reduce heat to a simmer and cover until tender (15-18 minutes) Check often, when water is gone, remove from stove – fluff with fork, keep covered
- Add in peppers, onions and garlic, reduce heat to med low – cook until tender – approximately 5-8 minutes
- When peppers are tender, reduce heat, add drained pineapple chunks and cherries. Simmer another 3-4 minutes
- Remove pan from heat and add all chicken to pan – stir to mix
- Place coconut rice in middle of dish
- Spoon in chicken mixture on top of rice
- Garnish with toasted cashews, scallions and sesame seeds
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