A tropical bowl with chicken, coconut jasmine rice, pineapple, and fresh herbs in a tangy sauce.
# What You'll Need:
→ Coconut Rice
01 - 1 cup jasmine rice
02 - 1 cup unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Chicken
05 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon black pepper
→ Pineapple and Vegetables
13 - 1 1/2 cups fresh pineapple, diced
14 - 1 red bell pepper, sliced
15 - 1 cup snap peas, trimmed
16 - 2 green onions, sliced
→ Garnish
17 - 1/4 cup fresh cilantro, chopped
18 - 1 tablespoon toasted shredded coconut
19 - 1 lime, cut into wedges
# Steps to Follow:
01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Whisk together soy sauce, lime juice, honey, olive oil, garlic, ginger, and black pepper in a bowl. Add chicken pieces and toss to coat evenly. Marinate for at least 10 minutes while the rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discard excess marinade, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
04 - Add a splash of oil to the same skillet if needed. Sauté red bell pepper and snap peas for 2-3 minutes until tender-crisp. Stir in pineapple and cook for another 2 minutes to heat through.
05 - Divide coconut rice evenly among four serving bowls. Top each bowl with sautéed vegetables, pineapple, and cooked chicken.
06 - Top each bowl with green onions, cilantro, toasted coconut, and lime wedges. Serve immediately.
