Grilled Coconut Lime Curry Chicken **PREP**
Use half of the small sauce container and add it to the chicken bag. Marinade for 2 hours or overnight. For the coconut rice – add the dry rice, the container with coconut milk, and a ½ C. of water to a pot on medium heat. Bring to a boil then turn down to low. Cover and cook for 20 min. If you want a less liquidy texture you can leave it on low, uncover and steam a little moisture out. You can grill the chicken. Place it on foil and grill for 5 min. on each side. Or you can cook it in a skillet on medium high heat with a little oil for 5-7 min. Serve the chicken over the rice, drizzle the rest of the sauce on top with pineapple and cilantro. Sauté cabbage in 1 T. of butter and your favorite seasoning for 3-4 minutes.