For the Chicken:
1 1/2 lb. boneless, skinless chicken thighs
1/2 cup low sodium soy sauce
1/4 cup water
1/4 packed light brown sugar
1/2 tsp. fresh garlic, minced
1 tsp. sesame oil
1/2 cup light coconut milk
1/4 cup pineapple juice
1 cup fresh pineapple slices
For the Coconut Rice:
1 cup white rice
1 1/4 cup light coconut milk
1/2 cup water
3/4 tsp. Kosher salt
2 tsp. brown sugar
Cilantro leaves and lime wedges for garnish
For the chicken:
In a resealable plastic bag, such as a Ziploc, combine the chicken, soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice. Marinate for 2 to 24 hours.
Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken cooks through.
Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
For the rice:
Bring the coconut milk and water to a boil. Add the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
Serve the chicken and pineapple slices with the coconut rice. Garnish with lime wedges and cilantro. Serve and enjoy.
