Grilled Ginger Chicken with Pineapple & Coconut Rice - Easy Recipe

INGREDIENTS

1 can (20 ounces) pineapple slices in juice 2/3 cup uncooked rice 1/2 cup unsweetened flaked coconut 4 boneless skinless chicken breasts (about 1 pound) 1 tablespoon soy sauce 1 teaspoon ground ginger

PREPARATION:

1. Drain juice from pineapple into glass measuring cup. Reserve 2 tablespoons juice. Combine remaining juice with enough water to equal 2 cups.
2. Cook and stir rice and coconut in medium saucepan over medium heat 3 to 4 minutes or until lightly browned. Add juice mixture; cover and bring to a boil. Reduce heat to low; cook 15 minutes or until rice is tender and liquid is absorbed.
3. While rice is cooking, combine chicken, reserved 2 tablespoons juice, soy sauce and ginger in medium bowl; toss well.
4. Grill or broil chicken 6 minutes; turn. Add pineapple to grill or broiler pan. Cook 6 to 8 minutes or until chicken is no longer pink in center, turning pineapple after 3 minutes.
5. Transfer chicken to four serving plates; serve with rice and pineapple.

This recipe appears in: Island NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 50 g Cholesterol 86 mg Saturated Fat 7 g Total Fat 10 g Calories from Fat 20 % Calories 452 Protein 36 g Sodium 338 mg DIETARY EXCHANGE: Fruit 1-1/2 Starch 2 Meat 3