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Hawaiian Chicken & Coconut Rice

Hawaiian Chicken & Coconut Rice
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Hawaiian Chicken & Coconut Rice is a vibrant, tropical-inspired dish featuring juicy, caramelized chicken thighs infused with sweet pineapple and savory soy sauce, served over fluffy, fragrant coconut jasmine rice. Perfect for a quick weeknight meal or a relaxed weekend dinner, this recipe blends exotic flavors with simple, pantry-friendly ingredients and offers customizable options to suit various dietary preferences.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless, skinless chicken thighs
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cooking oil (vegetable or canola)

Rice

  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • Pinch of salt

Other

  • 1 cup pineapple chunks (fresh or canned)
  • 2 green onions, sliced

Instructions

  1. Prepare the coconut rice: Rinse 1 cup jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and creamy. Fluff with a fork and set aside.
  2. Marinade the chicken: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 2 cloves minced garlic, and 1 tbsp grated ginger. Add 1 lb boneless, skinless chicken thighs and coat them evenly. Let marinate for at least 15 minutes to absorb the sweet and savory flavors.
  3. Cook the chicken: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 5-6 minutes on each side until caramelized and cooked through, basting occasionally with the marinade to enhance the flavor.
  4. Add pineapple and glaze: When the chicken is nearly done, add 1 cup pineapple chunks to the skillet. Allow them to warm and caramelize slightly in the pan juices, creating a tasty glaze coating both the chicken and fruit.
  5. Plate and garnish: Serve the chicken over the coconut rice, spooning the pineapple and pan juices on top. Sprinkle sliced green onions for freshness and a pop of color before serving.

Notes

  • Use fresh garlic, ginger, and pineapple for more vibrant, authentic flavors.
  • Marinating the chicken, even briefly, enhances juiciness and flavor.
  • Rinsing rice thoroughly prevents mushy coconut rice.
  • Using a heavy skillet like cast iron helps achieve better caramelization.
  • Adjust sweetness and saltiness by tasting the marinade and sauce as you cook.

Nutrition

Keywords: Hawaiian chicken, coconut rice, tropical recipe, one-pan meal, quick dinner, caramelized chicken, pineapple chicken, gluten free

Find it online: https://juliaglam.com/hawaiian-chicken-coconut-rice/