Crockpot Hawaiian Chicken with Coconut Rice
- 15 Nov, 2024
- Posted by: Leslie Thomas
Crockpot Hawaiian Chicken with Coconut Rice
Rated 5.0 stars by 1 users
Category
entree
When you need a weeknight dinner that requires little thought, preparation, and
ingredients, but still desire a comforting dish that the entire family will enjoy, this is it. This
crockpot Hawaiian chicken takes only a few minutes to get started and once it’s in the slow
cooker, you can leave it…and forget it. The rice is simple too, but with the addition of
coconut milk, it certainly has some extra pizazz. Dressing up this dish with a sprinkling of
sesame seeds and some sliced green onion adds a little extra too, but it’s delicious even
without the added garnish, we promise.
Author:Leslie Thomas
Ingredients
2 lb. boneless, skinless chicken thighs
1 (10-ounce) package frozen pineapple or 1 can pineapple, drained
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¾ cup Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing sauce, plus extra
2 tsp. garlic powder
2 tsp. ground ginger
1 tbsp. avocado oil
salt
¼ cup sliced green onion, for garnish
2 tbsp. white sesame seeds, for garnish
2 cups jasmine rice
1 can coconut milk
1 ½ cups water
Pinch of salt
Pinch of sugar
Coconut Rice
Directions
Using a large skillet, bring 1 tbsp. avocado to medium-high heat. Pat dry your chicken thighs with paper towels and season with salt, garlic powder, and ground ginger. Add to hot pan and sear on all sides. Work in batches if needed, being careful not to overcrowd the pan.
Add seared chicken to a crockpot along with frozen or canned pineapple and one cup Spicy Pineapple Teriyaki Grill and Wing sauce. Stir and cook on high for 4 hours, or until chicken is easily breaking apart with a fork.
When chicken is fall-apart tender, turn your crockpot down to the warm setting and make the coconut rice.
Make the rice. Rinse the rice well in a mixing bowl with water. Drain using a fine mesh sieve and add to a medium-sized saucepan with coconut milk, water, salt, and sugar. Bring to a boil and then stir and cover, reducing the heat to the lowest setting. Let simmer for 20 minutes then uncover and fluff with a fork.
Plate rice with chicken on top, along with a large spoonful or two of the sauce from the crockpot. Garnish with green onion, sesame seeds, and a squeeze of our Spicy Pineapple Teriyaki Grill and Wing sauce. Enjoy.
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