Pineapple BBQ Chicken with Coconut Basmati

This vibrant dish features juicy, grilled chicken marinated in a sweet and tangy pineapple BBQ sauce, paired with aromatic coconut basmati rice. The combination of tropical flavors and smoky undertones creates a festive and satisfying meal perfect for gatherings. This recipe is also gluten-free and can accommodate various dietary needs.

Ingredients:

• 40 boneless, skinless chicken thighs
• 2 cups pineapple juice
• 1 cup BBQ sauce
• 1 cup diced fresh pineapple
• 1/2 cup soy sauce (or gluten-free substitute)
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 cups basmati rice
• 1 can (14 ounces) coconut milk
• 2 cups water
• 1 tablespoon salt
• 1/4 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large bowl, combine pineapple juice, BBQ sauce, diced pineapple, soy sauce, brown sugar, garlic, ginger, black pepper, and smoked paprika. Mix well to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side or until cooked through (internal temperature of 165°F). Discard the leftover marinade.
4. While the chicken is grilling, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
5. In a large pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork and let it sit covered for 5 minutes before serving.
7. To serve, plate a generous scoop of coconut basmati rice alongside two pieces of grilled chicken. Garnish with chopped cilantro and serve with lime wedges.