Summer may be coming to an end, but that doesn’t mean you can’t make the most of the warm weather before it’s gone. These tropical crowd pleasers are deceptively easy to make, taste great, and make for a one of a kind presentation.
- 6 boneless, skinless chicken thighs
- Spicy ginger teriyaki sauce
- 14.5 oz can coconut milk
- 1 1/2 cups water
- 2 cups long grain rice
- 1 pineapple
- Sesame seeds
- 1 Lime
Put the chicken thighs in a bowl or Ziploc bag and add enough sauce to cover the meat about 3/4 of the way and reserve a small amount for later. Cover and let marinate in the fridge for 30 minutes.
Start some coals in your pit, combine the coconut milk and water in a pan, and put it on the grill to liquefy the coconut milk. Once the coconut milk is completely melted, stir well to homogenize, add the rice to the pan, and season with a pinch of kosher salt. Leave the pan in the pit and cover with the lid until it begins to boil, then remove from the pit and cover with aluminum foil for 15 minutes to finish cooking.
While the rice is cooking, cut the pineapple in half straight down the middle, lengthwise, and core each half, leaving a half inch to an inch worth of flesh along the walls. Take the removed flesh and cut out the inedible center, then finely cut up the good, edible flesh and reserve.
Remove chicken thighs from the marinade and cook them on the grill until the internal temperature reaches 165 degrees. Once done, remove the chicken from the grill and cut into thin slices, place in a pan, and pour the reserved sauce over the chicken. Put the whole pan back on the pit for a few minutes to get some good caramelization on all sides of the chicken.
Place the pineapple halves face down on the grill just prior to serving to heat up and get some fresh grill marks. Once they’ve reached your desired level, take them off and assemble the dish. Lay a bed of rice in the bottom of the pineapple, then top with your chicken and reserved pineapple chunks. Sprinkle with sesame seeds and serve with half a lime.