Coconut-Leaf Chicken with Charred Pineapple Rice

Ingredients

• boneless chicken thighs1 1/2 pounds
• coconut milk3/4 cup
• lime zest1 teaspoon
• fish sauce1 tablespoon
• brown sugar1 tablespoon
• ginger, grated1 tablespoon
• jasmine rice, cooked and chilled3 cups
• pineapple chunks1 1/2 cups
• scallions, sliced3
• mint leaves1/2 cup
• neutral oil2 tablespoons

Method

1. 1Mix coconut milk, lime zest, fish sauce, brown sugar, and ginger, then coat the chicken in the marinade for 15 minutes.
2. 2Sear the chicken in a hot skillet until browned and nearly cooked through, then set it aside.
3. 3In the same pan, add a little oil and char the pineapple until deeply golden.
4. 4Add the chilled rice and stir-fry until hot, breaking up clumps and letting some grains crisp against the pan.
5. 5Fold in the scallions and mint, then return the chicken to the pan briefly to finish cooking and glaze with the pan juices.
6. 6Slice the chicken and serve over the pineapple rice.

Tips

• Chilled rice fries better and gives you little crispy edges.
• If your pineapple is very ripe, reduce the sugar slightly in the marinade.

Nutrition