Ingredients:
jasmine rice
1 can coconut milk
chicken tenders
shredded carrots
cilantro
1 bottle jerk sauce
fresh pineapple
Cook your jasmine rice as directed, but substitute half the water with the coconut milk. Marinate your chicken tenders in your favorite jerk sauce and sauté. Add in the shredded carrots and cilantro to the chicken and continue sautéing until cooked. Chop pineapple into bite sized cubes. Serve the chicken over the rice with pineapple on the side. You can also serve the chicken and pineapple over fresh mixed greens and have the rice on the side. Yum! A nice meal to serve while camping on the Florida Bay.
