Pineapple Shoyu Chicken

• 3 1/4 cups low sodium chicken broth
• 15 ounces unsweetened coconut milk
• 1 1/2 cups jasmine rice
• coarse salt to taste
• 1 tablespoon canola oil
• 3 pounds chicken thighs boneless and skinless
• 1 dash salt and ground black pepper coarse
• 1 cup low sodium soy sauce or tamari
• 2 1/2 cups low sodium chicken broth
• 1/2 cup brown sugar packed
• 1/4 cup mirin
• 1 teaspoon worcestershire sauce
• 1 cup crushed pineapple
• 4 cloves garlic finely minced
• 2 tablespoons fresh ginger peeled and finely minced
• 2 1/2 tablespoons cornstarch dissolved in 2 Tbsp. water
• 1/4 cup green onions sliced on diagonal

1. To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt.
2. To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil and sear on both sides.
3. While chicken cooks, prepare the sauce.
4. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot/skillet with chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily.
5. Using a slotted spoon, remove chicken and place in a bowl. Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.
6. Serve Shoyu chicken with coconut rice and garnish with green onions.

chicken broth, coconut milk, jasmine rice, salt, canola oil, chicken, salt, soy sauce, chicken broth, brown sugar, mirin, worcestershire sauce, pineapple, garlic, fresh ginger, cornstarch, green onions

Taken from www.yummly.com/recipe/Pineapple-Shoyu-Chicken-1309971 (may not work)