Sticky Pineapple Chicken with Coconut Rice

• servings: Serves 4
• total time: 22 minutes

Ingredients

For the Chicken & Sticky Sauce:

2 lbs chicken thighs & 1 tbsp olive oil

1 tsp each: salt, paprika, garlic powder & ¼–½ tsp cayenne

1 cup pineapple juice & ½ cup orange juice

⅓ cup soy sauce & 3 garlic cloves, minced

3–4 tbsp brown sugar & 3 tbsp honey

½ tsp red chili flakes

Slurry: 1 tbsp cornstarch + 2 tbsp water

For the Rum Pineapple:

3 pineapple slices (or ½ cup chunks)

1 tbsp butter & 1–2 tbsp brown sugar

2 tbsp Jamaican rum (optional)

For the Coconut Rice & Garnish:

1½ cups jasmine rice & 1 cup coconut milk

1 cup water, 1 tsp salt, 1 tbsp sugar

Fresh cilantro, chopped

Directions

The Rice: Combine jasmine rice, coconut milk, water, salt, and sugar in a pot. Bring to a boil, cover, lower heat, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff.

The Chicken & Sauce: Season chicken with salt, paprika, garlic powder, and cayenne. Sear in olive oil until browned. In the same pan, simmer pineapple juice, orange juice, soy sauce, brown sugar, honey, garlic, and chili flakes. Stir in the cornstarch slurry until thick and glossy, then toss the chicken back in to coat.

The Rum Pineapple: In a separate pan, melt butter and brown sugar. Add pineapple chunks and caramelize. If using rum, pour it in and carefully flambé (or simmer for 2 minutes) to burn off the alcohol.

Assemble: Serve the sticky chicken over a warm bed of coconut rice, top with the caramelized pineapple, and garnish with fresh cilantro!

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