Island Chicken with Macadamia Rice

  • Yield: 4 servings


4-- boneless skinless chicken breast halves
Huli Huli Sauce:
2/3cup ketchup
1/4cup reduced sodium soy sauce
2teaspoons finely grated fresh ginger
1-- garlic clove, finely grated
2tablespoons honey
1tablespoon toasted sesame oil
Crunchy Island Rice:
1/4cup unsweetened flaked coconut
1/4cup chopped, roasted and lightly salted macadamia nuts
2tablespoons minced dried papaya
1/4cup chopped yellow bell pepper
4cups cooked long grain white or jasmine rice
3tablespoons chopped cilantro
3tablespoons macadamia nut oil
2tablespoons fresh lemon juice
1tablespoon honey
-- cilantro and yellow pepper rings, for garnish


To make the Huli Huli sauce, in a medium bowl whisk together the
ketchup, soy sauce, ginger, garlic, honey and sesame oil until blended.
Place 1/4 cup in a large, food-safe sealable food storage bag along with
the chicken breasts. Seal bag and marinate in the refrigerator for 15 to
30 minutes. Set remaining Huli Huli sauce aside.

While chicken marinates, to prepare the crunchy island rice, place the
coconut in a medium nonstick skillet and cook over medium heat for 5 to
6 minutes or until golden brown, stirring constantly. Set aside to a
large bowl to cool. To the coconut add the macadamia nuts, papaya, bell
pepper, rice and chopped cilantro. In a small bowl whisk together the macadamia
nut oil, lemon juice and honey until blended. Add to the rice mixture,
toss to combine and leave to stand at room temperature.

Remove chicken from marinade, discarding marinade from the bag. Place
chicken breasts on a broiler pan and broil about 5 inches from heat for
5 to 7 minutes per side or until done, basting frequently with remaining
Huli Huli sauce.

Place rice mixture on a platter and top with cooked chicken pieces.
Garnish with cilantro and yellow pepper rings.
Makes 4 servings