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Ingredients
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Main Dish
Side Dish
Dessert
Method
Main Dish
- 1
Prepare Marinade
In a bowl, combine the soy sauce, brown sugar, minced garlic, ginger, and pineapple juice. Whisk until the sugar is dissolved.
- 2
Marinate Chicken
Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour (up to overnight).
- 3
Cook Chicken
Heat vegetable oil in a large skillet over medium heat. Remove chicken from marinade (reserve marinade) and cook for 5-7 minutes on each side until golden brown and cooked through.
- 4
Thicken Sauce
Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 3-4 minutes until the sauce thickens slightly.
- 5
Garnish
Chop green onions and sprinkle on top of the chicken. Add sesame seeds for garnish.
Side Dish
- 6
Prepare Rice
In a medium saucepan, combine jasmine rice, water, and salt. Bring to a boil over high heat.
- 7
Cook Rice
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit covered for another 5 minutes.
Dessert
- 8
Make Coconut Dessert
In a bowl, mix coconut milk, flaked coconut, sugar, pineapple chunks, and vanilla extract until well combined.
- 9
Chill Dessert
Transfer the mixture to serving bowls and refrigerate for at least 30 minutes before serving.