Teriyaki Chicken over Coconut Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Teriyaki-marinated grilled chicken served over fragrant coconut rice with caramelized pineapple and grilled onions. This Thai-inspired dish balances sweet and savory with aromatic coconut and bright tropical fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large boneless, skinless chicken breasts (1.5 pounds)
- Vegetable oil (or canola oil, for grilling)
- 1/2 of a large pineapple (core removed and cut into thick coins)
- 1 small red onion (sliced into thick coins)
- Toasted coconut flakes (optional)
- Fresh cilantro (optional)
- 1 (13.5-ounce) can coconut milk (unsweetened)
- 2 cups water
- 2 cups jasmine rice
- 1 teaspoon brown sugar (packed)
- 1 teaspoon salt
- 1 lime
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup light brown sugar (firmly packed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon cornstarch (plus 1/2 tablespoon water)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1868mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1205mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1868MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.