# What You Need:
→ Coconut Rice
01 - 1 cup jasmine rice
02 - 1 cup unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Chicken
05 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 2 tablespoons soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon honey
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon black pepper
→ Pineapple & Vegetables
13 - 1 1/2 cups fresh pineapple, diced
14 - 1 red bell pepper, sliced
15 - 1 cup snap peas, trimmed
16 - 2 green onions, sliced
→ Garnish
17 - 1/4 cup fresh cilantro, chopped
18 - 1 tablespoon toasted shredded coconut
19 - 1 lime, cut into wedges
# How To Make:
01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - In a bowl, whisk together soy sauce, lime juice, honey, olive oil, minced garlic, ginger, and black pepper. Add chicken pieces and toss to coat thoroughly. Marinate for at least 10 minutes while rice cooks.
03 - Heat a large skillet or wok over medium-high heat. Add marinated chicken, discarding excess marinade, and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer cooked chicken to a plate and set aside.
04 - In the same skillet, add a splash of oil if needed. Add red bell pepper and snap peas; sauté for 2 to 3 minutes until tender-crisp. Stir in diced pineapple and cook for 2 minutes to heat through.
05 - Divide coconut rice evenly among four bowls. Top each bowl with sautéed vegetables and pineapple, then add cooked chicken pieces.
06 - Garnish each bowl with sliced green onions, fresh cilantro, toasted shredded coconut, and lime wedges. Serve immediately.
