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Pineapple Shoyu Chicken with Coconut Jasmine Rice

By Julie Andrews
  • minutes
  • Serves

INGREDIENTS

3 lb

Chicken thighs, boneless skinless

4 cloves

Garlic

2 tbsp

Ginger, fresh

1/4 cup

Green onions

1 cup

Pineapple

5 1/2 cups

Chicken broth, low sodium

1 15 ounce can

Coconut milk, unsweetened

3/8 cup

Mirin

1 cup

Soy sauce or tamari, low sodium

1 tsp

Worcestershire sauce

1 1/2 cups

Jasmine rice

5/8 cup

Brown sugar, packed

2 1/2 tbsp

Cornstarch

1

Salt

1 dash

Salt and ground black pepper

1 tbsp

Canola or grape seed oil