Hawaiian Chicken Tacos
Coconut Rice
Ingredients
- 1 (20-oz) can pineapple chunks in juice
- ¾ lb boneless, skinless chicken thighs, cubed
- 1 Tbsp vegetable oil
- 3 Tbsp low-sodium soy sauce
- 1½ Tbsp brown sugar
- ½ Tbsp minced garlic
- 6 corn tortillas (see Note)
- ¼ 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
- ¾ cup long-grain white rice
- 1 tsp vegetable oil
- ½ (13.5-oz) can unsweetened coconut milk
- ⅓ cup water
- ¼ tsp salt
Side Dish Instructions
- Cook rice in hot oil in a 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.
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