This is a delicious recipe, and at the bottom is a bonus rice recipe .​

Another alternative is to make double the sauce recipe and preserve 1/2 and pour over rice before serving​

Prep time 15 minutes
Cook time 10 minutes
Serves 2


Recipe by recipetineats

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Ingredients​

Marinade

• 1/3 cup coconut milk (from a can)
• 1/4 cup pineapple juice (from can, save pineapple pieces)
• 1 tbsp tomato sauce
• 1 tbsp soy sauce
• Zest of 1 lime
• 2 garlic cloves , minced
• 1/4 tsp EACH onion powder , cumin, paprika, ginger powder, salt

• Chicken & Salad:
• 1/2 tbsp olive oil
• 1 large chicken breast , halved horizontally
• 1/2 cup corn
• 1/2 - 3/4 cup pineapple pieces (from can)
• 4 - 6 cups chopped lettuce
• 1/2 avocado , cut into wedges
• 1/2 red onion , finely sliced
• 1/2 cup cherry tomatoes , halved
• 1 small carrot, finely shredded
• 1 - 1 1/2 cups cooked rice

Dressing:

• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil
• 2 tbsp finely chopped coriander
• 1/2 garlic minced
• 1/2 tsp sugar or honey
• 1/4 tsp salt
• Black pepper

Method

1. Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.

2. Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

3.Heat oil in a non stick skillet over high heat Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.

4. Sear 1/2 cup pineapple pieces and corn in the skillet until golden.

5. Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Add rice on the side .
Serve and pretend you're in Hawaii!

Recipe Notes:​

This rice goes perfect with this salad as an alternative to just plain rice.

Ingredients​

RICE​

• 1 1/2 cups long grain rice, uncooked (jasmine is great too)
• 3/4 cup coconut milk
• 1 1/2 cups water
• 1/2 tsp white sugar
• 1/4 tsp salt

TO FINISH​

• 1/4 cup finely chopped coriander leaves
• 1 - 2 tbsp fresh lime juice (adjust to your taste)

METHOD​

• Place Rice ingredients in a medium saucepan over medium heat with the lid on. Bring to simmer then turn down to medium low.
• Cook for 15 to 18 minutes, or until liquid has been absorbed. Remove from heat, leaving the lid on, and rest for 10 minutes.
• Fluff rice with a fork then stir through coriander/cilantro and lime juice. Adjust lime juice to taste.

Nutrition is per serving, assuming 3 servings, with 1 cup of plain white rice used.

NUTRITION INFORMATION:​

Serving:346gCalories:494cal (25%)Carbohydrates:35.5g (12%)Protein:36g (72%)Fat:24.7g (38%)Saturated Fat:3.5g (22%)Polyunsaturated Fat:21.2gCholesterol:86mg (29%)Sodium:868mg (38%)Fiber:4.5g (19%)Sugar:9.2g (10%)