To make coconut rice, simply substitute a cup of water with the coconut
milk. Cook the rice uncovered so that the milk "won't run" out of the
pan. So if you are making 2 cups of rice, use 3 cups of water and 1 cup of
coconut milk.
Make sure to rinse your rice at least
5-6 times, or until the water runs clean. Also, let the rice sit in water for a
bit before cooking. This process has really helped me make fluffy and delicious
rice each time!
Salt and pepper your cubed chicken and then place in a medium sized bowl.
Add cornstarch to the bowl, and gently mix to coat the chicken. Heat olive oil
in a pan. Once sizzling add the chicken. Brown the cubes on all sides, about
5-7 minutes each side. Once your chicken is browned and cooked through set it
aside.
Meanwhile in a medium saucepan whisk together the pineapple juice, soy sauce
and brown sugar. Bring the mixture to a boil and cook until the mixture has
reduced and is close to a syrup consistency.
Make your pineapple bowls by slicing the pineapple in half and then scooping
out the meat. Cut the meat into cubes, about the same size as the chicken.
Add the pineapple cubes to the chicken in the pan. Pour the sauce over the
chicken and the pineapple, cooking on low until the sauce boils again. Mix to
coat the chicken and the pineapple, about 3-5 minutes.
Serve by placing rice and then chicken on top. Sprinkle with sesame seeds
and enjoy!