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6 Eversfield Organic Boneless chicken breasts
6 Tbsp of soy sauce
3 Chopped spring onions
¼ cup of water
Tinned pineapple in juice
3 heaped tbsp of demerara sugar.
2 ½ Cloves of garlic (crushed)
2 tsp fresh minced ginger
1 tsp of melted coconut oil.
2 cups of white rice
2 cups of coconut milk
2 cups of water
Mix together the soy sauce, half the juice from the tinned pineapple, half the pineapple chunks, chopped spring onions, crushed garlic, coconut oil, ginger and demerara sugar. Pour into a bag that can be tied or sealed and re-opened. Place chicken breasts in the bag and mix around with the marinade. Let the chicken breasts marinade for around 8 hours or overnight if possible.
Pre heat grill on a medium to low heat, place the chicken breast under the grill and cook for around 7- 9 minutes each side, or until cooked. Keep an eye on them to avoid the chicken from burning.
Meanwhile add the rice to a pan along with the coconut milk, stir to combine the ingredient, cover and place the pan on the hob over a medium heat. One boiling make sure you stir occasionally to avoid the rice sticking. Turn the heat down and cook for a further 20 mins. Once cooked fluff the rice up with a fork. Once everything is ready, serve and enjoy!