Hawaiian chicken

In a bowl, put the soy sauce, the grated garlic and ginger, a couple of tablespoons of coconut milk and water. Mix well and put the chicken breast in the bowl. (You can marinate it for a couple of minutes, but you can also do it in advance and marinate it for 2 hours).

Cook the rice according to package directions, substituting coconut milk for half of the water. (I use light coconut milk, so the calories in the recipe do not correspond).

Heat a grill pan with a little EVOO and cook the chicken (about 6 minutes on each side if it is a whole breast).

When the breast is almost ready, add the pineapple chunks to the pan and cook for a couple of minutes on each side.

Serve the coconut rice on a plate with the chopped breast and the pineapple slices. In my case I have also added a yogurt sauce with tahini (2 tablespoons of yogurt, a teaspoon of tahini and a little squeezed lemon or lime).