Tropical Chicken Stiry Fry with Coconut Rice

Katie, The College Culinarian, has been highlighted on my blog before, but if you have not stopped by to check out her site, I highly recommend you do that after you leave here.  Katie is on a small little break right now, but that doesn't mean you can't browse through her many past delicious recipes.  I, for one, love her creativity in the kitchen.  She just recently posted a recipe for Tropical Chicken and Coconut Rice Bowl that I was instantly drawn to.  I don't know if it was the pineapple or the coconut flavored rice, but either way, I knew I was going to try this.

Now I changed this up a bit.... I made this into more of a stir fry than Katie did... but honestly, I'm thinking that no matter which recipe you try, you are going to thoroughly enjoy it.  It's the perfect meal for summer!

Tropical Chicken Stir Fry with Coconut Rice
Adapted/inspired by The College Culinarian
Printable Recipe 
Ingredients:
1 lbs chicken, cut into bite size chunks (I used breasts, but you could use thighs)
For the marinade -
2 Tablespoons brown sugar
1/4 cup low sodium soy sauce
1 teaspoon water
1/4 teaspoon ground ginger
1 garlic clover, minced
1 1/2 teaspoons lime juice
1 teaspoon Sriracha
For the stir fry -
1 cup pineapple chunks
1 jalapeno, stem removed and roughly chopped (remove seeds for less heat)
1 yellow pepper, diced
2 teaspoons vegetable oil
For the sauce - 
2 Tablespoons pineapple juice
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
For the coconut rice -
1 cup basmati or jasmine rice (uncooked)
1/2 cup water
1 cup unsweetened coconut milk
1/2 teaspoon salt
1 1/2 Tablespoons granulated sugar

Directions:
Mix all the ingredients for the marinade together in a small bowl.  Place cut up chicken in resealable bag and pour marinade over.  Seal bag and place in refrigerator for 2-4 hours.

To make the coconut rice:  In a medium saucepan over medium heat, add the water and coconut milk and bring to a boil.  Add the salt, sugar and rice.  Reduce heat to simmer, cover, and allow to cook until all the water is absorbed.  Remove from heat and let rest 5 minutes.  Fluff with fork.

To make the stir fry:  Mix all the ingredients for the sauce together.  In a deep, non-stick skillet or wok, over medium high heat, add the vegetable oil and allow to heat for 1 minutes.  Add the chicken and stir fry until almost cooked through, about 4 minutes.  Add the peppers and stir fry for another 3 minutes.  Add the pineapple chunks and the sauce mixture and bring to a boil, stirring to coat everything.  As soon as the sauce thickens, remove from heat.  Serve over coconut rice and enjoy!

One Year Ago:  Lemon Grilled Chicken Breasts