JERK CHICKEN THIGHS WITH COCONUT RICE & PINEAPPLE SALSA

PINEAPPLE SALSA

1 cup diced pineapple
½ red onion, diced
1 cup cilantro leaves, chopped
1 jalapeno, diced (optional)
1 lime, juiced
2 tsp honey
Salt, to taste

Instructions

Combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until you’re ready to serve.

COCONUT RICE

2 cups jasmine rice
14 oz coconut milk
1 cup water
1 tbsp white sugar
½ tsp salt
1 lime, juiced

Preheat your oven to 400°F. Clean the rice - you’ll know it’s done when the water runs fairly clear. After, soak the rice in water for an hour, then drain in a colander - leave the rice in there for at least 5 minutes to make sure there’s no residual water left. Transfer the rice to an 8” square baking dish (metal or ceramic), add the lime juice - set it aside for a minute. 

Heat the coconut milk, water, sugar and salt in a saucepan over high heat. Bring it to a boil and stir until the sugar dissolves. 

Okay back to baking dish. Quickly, pour the hot liquid over the rice, giving it a quick stir to make sure the ingredients are incorporated. Cover the dish in foil and bake in the oven for 40 minutes.

Remove the pan from the oven and let it rest for 15 minutes. Check the rice to see if all the liquid has been absorbed - there wil be coconut cream on the top - that’s totally normal. To finish, fluff the rice with a rubber spatula.

To serve: 

We know you have a prefered way to grill or roast your chicken, so once that’s done and your chicken has rested and you want to eat, simply add the chicken on top of the rice and top that with the pineapple salsa