Hawaiian Chicken with Coconut Rice

Hawaiian Chicken

~1 1/2 lbs chicken tenderloins 7-8 pieces

1/2 fresh ripe pineapple

1/4 cup pineapple juice

1/4 cup soy sauce

3 tbsp ketchup

2 tbsp brown sugar

5-6 cloves fresh garlic

2 tbsp canola oil

2 tbsp honey

1 cup basmati or jasmine rice

3/4 cup coconut milk

Baca Juga

3/4 cup water

1 tbsp Fresh parsley chopped

In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.