Hawaiian Chicken With Coconut Rice

Ingredients
1½ lbs. boneless, skinless chicken breasts
¼ cup pineapple juice
¼ cup soy sauce
3 Tbsp. ketchup
2 Tbsp. brown sugar
5 cloves garlic, peeled
2 Tbsp. avocado oil
1 cup jasmine rice
1 cup water
½ cup coconut milk
2 Tbsp. honey
1 (20 oz.) can sliced pineapple
Green onions, chopped

Directions
Place chicken in a resealable plastic bag. In a blender, mix pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil. Pour over chicken and seal bag. Marinate in refrigerator for at least 1 hour. In a large pot, bring rice, water and coconut milk to a boil. Cover and simmer on medium-low for 20 minutes until rice is soft.

Heat grill to medium-high. Cook chicken for 5–7 minutes per side, reaching an internal temperature of 165^° F. Remove from grill and brush with honey. Grill pineapple slices. Serve chicken and pineapple over rice. Garnish with green onions.

Serves 3