Crispy Maple-Sesame Chicken with Ginger-Infused Coconut Rice and Spicy Pineapple Salsa

Begin by marinating the chicken in a mixture of soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger for at least 30 minutes.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the chicken from the marinade and coat it in a mixture of panko breadcrumbs and sesame seeds for extra crunch.

Place the chicken on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and cooked through.

While the chicken is baking, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, and a pinch of salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

For the spicy pineapple salsa, combine 1 cup of diced fresh pineapple, 1/4 cup of finely chopped red onion, 1 jalapeño (seeded and minced), the juice of 1 lime, and a handful of chopped cilantro in a bowl.

Mix well and season with salt to taste. Once the chicken is done, let it rest for a few minutes before slicing.

Serve the crispy chicken over a bed of ginger-infused coconut rice, topped with the spicy pineapple salsa for a burst of flavor.