Grilled Ginger Chicken with Pineapple and Coconut Rice

1. 1 can 20 oz pineapple rings in juice


2. 2/3 c uncooked white rice


3. 1/2c unsweetened coconut (found in health food stores)


4. 4 boneless skinless chicken breast (1 lb)


5. 1 Tbl soy sauce


6. 1 tsp ground ginger

First drain juice from pineapple into measuring cup. Reserve 2 tbl of juice in another bowl. Then combined the remaining pineapple juice with enough water to equal 2 cups. Place rice and coconut in medium sauce pan and heat stirring until golden brown or lightly toasted. Add the water and juice mix to rice and bring to boil. Cover and let cook on low for about 15 min or until all liquid is absorbed. While rice is cooking combined the chicken , reserved juice, soy sauce and ginger in a bowl and toss well. Then grill or broil till chicken is cooked and place pineapple rings on grill. Then serve over the coconut rice.

I got this recipe from weight watchers. I added a Tbl of terriakye sauce and I used fresh ginger and grated about a teaspoon into the sauce. It was a big hit! My husband loved it and he is a picky picky eater! Its only 6 points and its really yummy! Serves 4