Hawaiian Chicken with Coconut Rice

For the chicken:

4 thin boneless, skinless chicken breasts
3/4 cup soy sauce
3/4 cup coconut milk (from a can, save the rest for the rice)
3 tablespoons brown sugar
3 green onions, roughly chopped
3 cloves garlic, smashed
salt and pepper to taste

For the rice:
1 cup jasmine rice
1 cup (remaining from the can) coconut milk
1 cup water
1/2 cup cilantro, plus more for garnish

For the garnish:

1 tablespoon butter
fresh pineapple to taste
1 tablespoon brown sugar
pinch of salt

Combine the soy sauce, 3/4 cup coconut milk, brown sugar, green onions, and garlic in a large Ziploc bag.  Add the chicken and allow the chicken to marinate 10 minutes to 2 hours.

When you’re ready to grill, preheat the grill to medium high. Add the chicken and grill until cooked through, 4-5 minutes per side. Take it off the grill and let it rest a couple of minutes.

Meanwhile, add the one cup coconut milk, a cup of water, and a pinch of salt in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.

Heat a skillet to high and melt one tablespoon of butter.  Add chopped fresh pineapple and sprinkle with brown sugar and salt.  Cook, turning occasionally, until pineapple is browned.

Slice chicken, fan it out over a bed of rice, and top with pineapple and cilantro.