Hawaiian Chicken Coconut Rice (Printable View)
Tender marinated chicken with sweet pineapple glaze served over fragrant coconut rice for a tropical dinner.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs or breasts
02 - 3 tablespoons soy sauce or tamari
03 - 2 tablespoons honey
04 - 2 tablespoons pineapple juice
05 - 1 tablespoon rice vinegar
06 - 2 garlic cloves minced
07 - 1 teaspoon fresh ginger grated
08 - 1 tablespoon sesame oil
09 - ¼ teaspoon black pepper
→ Coconut Rice
10 - 1½ cups jasmine rice rinsed
11 - 1 cup full fat unsweetened coconut milk
12 - 1¼ cups water
13 - ½ teaspoon salt
→ For Serving
14 - 1 cup fresh pineapple cubed
15 - 2 green onions sliced
16 - 2 tablespoons toasted shredded coconut
17 - 1 tablespoon sesame seeds
18 - Fresh cilantro leaves
# How To Make It:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork before serving.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and discard excess liquid. Grill or sear for 5 to 7 minutes per side until cooked through and caramelized. Internal temperature should reach 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice into strips or leave whole, depending on preference.
05 - Place a bed of coconut rice on each plate. Arrange sliced chicken on top and garnish with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro. Serve immediately while warm.
# Expert Advice:
01 -
- The marinade does double duty creating both caramelized edges on the chicken and a sticky glaze that makes every bite sing
- Coconut rice turns what could be a basic weeknight dinner into something that feels like a tiny vacation
02 -
- I learned the hard way that rinsing your rice until the water runs clear makes all the difference between fluffy and gummy coconut rice
- Letting the cooked chicken rest before cutting into it keeps all those juices inside where they belong
03 -
- Pat the chicken dry with paper towels before marinating to help the glaze stick better
- If your coconut milk has separated, give the can a good shake or whisk it smooth before measuring