Hawaiian Chicken and Coconut Rice in the Air Fryer

Ingredients

• 3 pounds chicken thighs (trimmed and halved)
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 bunch green onions (sliced)
• 1 garlic clove (minced)
• 1 teaspoon sesame oil
• 1 can coconut milk (13.6 oz can)
• 1 red bell pepper (sliced)
• 1 zucchini (sliced on the diagonal)
• 1/2 pineapple (sliced)
• 2 cups Jasmine Rice
• 1 can coconut milk
• 1/2 cup water
• 1 teaspoon Kosher salt

Method

1. Trim the chicken and prepare the vegetables and pineapple.
2. In a bowl, mix together the soy sauce, brown sugar, green onions, garlic, oil, and coconut milk.
3. Remove 1 cup of the marinade for the vegetables.
4. Place the chicken and the vegetables/pineapple in their respective marinades for at least 1 hour. You can marinate overnight and up to 24 hours.
5. When you are ready to cook the chicken, start with your rice. For the coconut rice: On the stovetop, boil the coconut milk and water, add the salt and rice. Stir together and turn the heat to low. Cover and cook for 15 minutes, stirring at the halfway point. Remove from heat and let it rest for 5 minutes.
6. For the chicken: Lightly spray the air fryer basket with avocado oil and place half of the chicken inside.
7. Cook at 380°F/190°C for 16 minutes.
8. At the halfway point, flip the chicken over and add half of the vegetables.
9. Once finished, the chicken will register at 165°F/74°C with an instant read thermometer. Repeat for the remaining chicken and vegetables. (If your air fryer has room to hold everything in one batch, go for it! Just don't overcrowd the air fryer basket).
10. Serve with coconut rice.
11. Place the marinade ingredients in a Ziploc bag, shake to combine. Add the pineapple, vegetables, and chicken. Place flat in the freezer.
12. Pull out the night before and place it in a bowl in the refrigerator so that it doesn’t leak in the fridge. When you are ready to cook in the air fryer, dump out the marinade in a bowl through a strainer. Then place the chicken, vegetables, and pineapple in the air fryer basket and cook for 16 minutes at 380°F/190°C, flip at the halfway point.