|Julian's Hawaiian Themed Dinner|
With the rice cooking (for about 45-60 minutes) it's now time to move onto the pineapple.
Fresh Grilled Pineapple: I'm always amazed at how many people have never actually served a fresh pineapple. They taste so much better than the canned version, raw or grilled! While you can prepare them with a good sharp knife, this is another of those kitchen gadgets I would hate to be without.
I got mine at Williams-Sonoma as I wanted stainless steel, but you can find many versions of them. They make the job of coring the pineapple very fast and easy. When you pull the handle up out comes a stack of neatly cut pineapple. I just slice it straight down the side and you have a neat stack of pineapple rings. It's then ready to grill or serve raw. If grilling, simply brush a little olive oil on it and place it on a hot grill. Turn once after about 3 minutes or until the pineapple is nicely marked. Grill the other side and serve.
1 pound boneless skinless chicken (breasts or thighs)
1 cup soy sauce
1 cup water
3/4 cup brown sugar
6 green onions, finely sliced (separate tops for garnish)
1 clove garlic minced (or 1 teaspoon granulated garlic)
1 teaspoon sesame oil
1 (5.5 oz) can coconut milk (more is fine if can is larger)
Trim chicken of any fat. Using a fork, poke holes around all sides of the chicken. Place the chicken in a large zippered plastic bag.
In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. Pour marinade over chicken and marinate for at least 8 hours (morning of), or up to 24 hours.
When preparing for grilling, scrape and oil the grates, using a paper towel lightly dampened with canola oil. Place the chicken on a moderately hot grill and cook until well marked on one side (about 5-7 minutes). Turn and continue cooking until chicken is done (reaching 160F degrees internal temperature.) Garnish with tops of green onions and serve with coconut rice, pineapple and green vegetable of your choice.