Hawaiian Grilled Chicken and Pineapple Rice MMMM!

These are two of our new favorite recipes! I got them from http://realmomkitchen.com I cooked about six chicken tenderloins in half the sauce. I could have put more chicken in that amount of sauce, but it was nice because I put it in a baking dish to marinate and the chicken was completely covered so i didn't have to flip it. I tenderized them with the back of my knife, then let them marinate all day. I cooked them in a preheated broiler for three minutes, flipped, five minutes, flipped, then the broiler turned off and wouldn't turn on so I let it sit in the heat until the rice was done, about 7 min. It was perfect.

My husband is not a huge fan of pineapple but he enjoyed this rice with the chicken. It isn't as pineapplee as you would expect. I only put in half the tidbits. Next time I will use a little more green onion. mmmm! I have been wishing for leftovers all weekend, but there just weren't any. haha

Hawaiian Grilled Chicken

· 1 cup of soy sauce

· 1 cup water

· 3/4 cup brown sugar

· 5 diced green onion (reserve some for garnish)

· 1/4 cup chopped onion

· 1/4 tsp minced garlic

· 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)

· 1 cup coconut milk

· 5-8 boneless skinless chicken thighs

1. Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.

2. Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.

3. Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)

Adapted from The Girl Who Ate Everything.

Pineapple Rice

· 1 (20 oz) can of pineapple tidbits, drained and juice reserved

· 3/4 cups uncooked long grain rice

· 1/2 tsp salt

· 3 diced green onions

1. Take your reserved pineapple juice and add enough water to get 1 3/4 cups of liquid.

2. In a medium sauce pan, combine the liquid, rice, and salt.

3. Bring to a boil and then reduce heat to a simmer and cover. Simmer for 18 minutes until rice is tender and the liquid is absorbed. It is ok to have a very small amount of liquid in the rice.

4. Add the pineapple to the rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.

5. Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Serve. Makes 6 servings.

Adapted from Better Homes and Gardens.