Take a mental vacation to the Hawaiian Islands with these succulent chicken thighs marinated in our Chef's special blend of pineapple juice, soy sauce, and tropical ginger. Served atop coconut-scented jasmine rice, this dish is a taste oasis during a lingering winter.
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Prepare the Ingredients
Preheat the oven to 375 degrees and prepare a baking dish with foil or use a nonstick baking sheet. Rinse and thinly slice green onion on a bias (angle). On a separate cutting board, slice chicken into 2" pieces and season with salt and pepper to taste.
Marinate the Chicken
Place chicken and marinade into a large mixing bowl and mix thoroughly coat chicken. Place the bowl in the refrigerator and let marinade for 10 minutes.
Prepare the Rice
Rinse and drain the rice in cold water to remove any sediment. (Rice is ready to cook when the rinsing water runs clear and is no longer cloudy). Bring a small pot with drained rice, 1 cup of water, and coconut milk to a boil over medium-high heat. When rice comes to a boil, reduce heat to low and cover rice with a lid. Simmer for 10-12 minutes, or until rice is tender. Add 1-2 Tbsp. of water if rice becomes dry or needs a bit longer to cook. Salt and pepper to taste. Fluff with a fork before serving.
Cook the Chicken
Place chicken on the baking sheet and roast in the oven for 12-14 minutes, or until chicken is browned and firm to the touch. Internal temperature of the chicken should reach at least 165 degrees. Cover and keep warm until ready to serve.
Plate the Dish
Place a large scoop of coconut rice in the middle of the plate. Arrange 2-3 pieces of chicken atop and around the rice. Garnish with sliced green onion. To enhance the authenticity of the experience, we have included chopsticks.
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