Ingredients
2 pounds boneless, skinless chicken thighs or breasts
black pepper
2 T extra virgin olive oil
3/4 cup tamari, or low sodium soy sauce
1/2 cup white wine vinegar
2-3 T honey, use to your taste
1-2 jalapenos, seeded, if desired, and sliced
6 cloves garlic, smashed
4 dried bay leaves
1 cup pineapple chunks
sliced avocado, cucumber, and green onions for serving
Coconut Cilantro Rice
1 can (14 ounce) coconut milk
1 cup basmati rice
1/2 cup fresh cilantro, chopped
Instructions
1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup water.
2. Heat the olive oil in a skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.
NOTE: I used the recipe for the rice, but cooked with my normal method (boil liquid, add rice, lower heat to low and cook covered for 20 mins), and it was fine. I find my method less fussy than the one mentioned
Note: I've only used with chicken thighs, I trim some fat off but not all. Breasts would be ok, but I feel thighs suit the recipe best (personal taste).
I add the jalapeños, good flavour, not spicy
