Hawaiian Chicken Bowls
2 cups jasmine rice, uncooked
2 cups coconut milk
1 cup pineapple juice
fresh pineapple, oiled and sliced
1/2 red onion, sliced
red pepper, sliced
avocados
limes
cilantro, chopped
coconut, toasted
macadamia nuts, chopped
2 chicken breasts
1/4 cup soy sauce
1/4 cup pineapple juice
2 tbsp minced garlic
sriracha sauce
Marinate chicken breasts with soy sauce, pineapple juice, and garlic for 4-24 hours.
Add rice, coconut milk, pineapple juice, and salt and cook rice as directed.
Grill chicken until no longer pink. Grill peppers and onions.
Lastly grill pineapple.
While everything is cooking on the grill, prep the cilantro, avocados, nuts, limes, and coconut.
Layer in bowl and drizzle with sriracha sauce.
Enjoy!