Tropical Chicken And Rice

• 3 - 4 1/2 lbs chicken pieces
• 1 1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can coconut milk
• 3/4 cup unsweetened pineapple juice
• 2 cups rice, uncooked
• 1/4 teaspoon dry crushed red pepper
• 4 green onions, chopped
• 1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped

1. Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
2. Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
3. Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
4. Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.

chicken, salt, pepper, vegetable oil, butter, onion, garlic, chicken broth, coconut milk, pineapple juice, rice, red pepper, green onions, nuts

Taken from www.food.com/recipe/tropical-chicken-and-rice-190851 (may not work)