Chicken Jim

Neil

A delicious island inspired chicky treat!

ingredients

1
RICE:
2
Measure out half of the coconut milk and pineapple juice to two liquid cups, and heat over high. Just before liquid boils, add rice and reduce heat to low. Cook for 20 minutes or until rice is fully cooked.
3
CHICKEN:
4
Drizzle about two tablespoons of olive oil into saute pan and heat on medium high. Add in the onions and cook until translucent (about 3 minutes). Throw in the chicken and brown the cubes about 5 minutes or so, seasoning with salt and pepper. Add the rest of the coconut milk and about a cup of pineapple juice to the pan and stir. Reduce the liquid to about one half of its original volume, then add in the cube pineapples. Cook for an additional couple of minutes until pineapple cubes are heated through. Serve over the rice, and garnish with a bit of the shredded coconut. VOILA!! De-lish.

Source: Neil