Sweet Hawaiian Chicken With Coconut Rice

The chicken in this recipe is cooked in the slow cooker, the coconut rice is made on the stove top

You Will Need: 

• 2 lbs. chicken chicken tenderloin strips
• 1 cup pineapple juice
• 1/2 cup brown sugar (packed)
• 1/3 cup soy sauce
• 3 to 4 green onion (chop and separate white bottom from the green tops)

 Add chicken to slow cooker, stir together pineapple juice, brown sugar, and soy sauce, and whites of the onion in a small bowl, pour over chicken and stir. Turn slow cooker on high for 15 minutes, then reduce heat to low, cook for 5-6 hours. Shred chicken with two forks at the end of cooking. Before serving, add in the green tops of the onion. Serve with Coconut Rice (Recipe Is Below)

For Coconut Rice You Will Need:

• 1 cup jasmine rice (or other white rice) 
• 1 (15 oz.) can of coconut milk (unsweetened) 
• water (as needed) 

Combine can of coconut milk with rice in a medium pot, bring to a boil, reduce heat to low, cover and cook for 15 minutes, stir; if rice is not tender, add a little more water and continue cooking until rice is tender and water is absorbed, continue stirring frequently until rice is done).

 

Serve with savory bacon green beans and crescent roll.

Enjoy!