Hawaiian Chicken Tacos
Coconut Rice
Ingredients
- 2 (20-oz) cans pineapple chunks in juice
- 1½ lb boneless, skinless chicken thighs, cubed
- 2 Tbsp vegetable oil
- ⅓ cup low-sodium soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp minced garlic
- 12 corn tortillas (see Note)
- ½ cup chopped fresh cilantro
Instructions
- Drain juice from pineapple, reserving ½ cup juice.
- Cook chicken and pineapple in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Add ½ cup pineapple juice, soy sauce, brown sugar, and garlic; cook 3 minutes or until thickened.
- Divide chicken mixture among tortillas. Sprinkle with cilantro.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 Tbsp vegetable oil
- 1 (13.5-oz) can unsweetened coconut milk
- ⅔ cup water
- ½ tsp salt
Side Dish Instructions
- Cook rice in hot oil in a large saucepan over medium-high heat until lightly browned.
- Add coconut milk, water, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
429
|
221
|
650
|
| Fat (g) | 11 | 4 | 15 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 55 | 40 | 95 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 632 | 235 | 867 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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