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Organic Pineapple Caribbean Chicken Breast with Coconut Rice.

Organic Pineapple Caribbean Chicken Breast with Coconut Rice.

You will need:

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.

For Coconut rice:

2 cups of white rice

2 cups of coconut milk

2 cups of water

Method:

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!

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016