ISLAND CHICKEN WITH COCONUT RICE
2 Mangos, cubed
Mix all ingredients in a bowl, cover and set in fridge while you prepare the rest of the meal.
BRINE AND CHICKEN
Combine all of the ingredients in a bowl and stir until the salt is dissolved. Add the chicken into the brine, cover and pop into the fridge for 20 minutes.
1 cup White Rice
In a medium sauce pan with a tight fitting lid, combine water, coconut milk, rice, and butter. Bring to a boil, stir once. Cover, reduce heat and simmer for 15 minutes. Remove for heat and let stand covered for 5-10 minutes longer. Remove the lid and add the sugar, toasted coconut and salt and pepper