Hawaiian Chicken Coconut Rice (Printable)
Tropical chicken with sweet pineapple glaze served over fragrant coconut rice for an island-inspired meal.
# What You’ll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper
→ Coconut Rice
10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ tsp salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish
# Directions:
01 - In a bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper. Place chicken in a resealable bag or shallow dish and pour marinade over. Marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).
02 - While the chicken marinates, combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 10 minutes. Fluff with a fork.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for about 5–7 minutes per side, or until chicken is cooked through and slightly caramelized. Discard any unused marinade.
04 - Rest the cooked chicken for 5 minutes, then slice or leave whole.
05 - Serve chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro if desired.
# Expert Tips:
01 -
- The marinade does double duty, infusing the chicken with island vibes while creating this gorgeous caramelized exterior that people will think took you years to master
- Coconut rice is basically the comfort food equivalent of a warm hug, and it pairs so perfectly with the tangy pineapple you might find yourself eating it straight from the pot
02 -
- That liquid gold marinade has touched raw chicken, so please discard it instead of trying to use it as a sauce, food poisoning is not part of the aloha spirit
- Coconut milk separates in the can, so pour it into your measuring cup first and give it a vigorous whisk before adding to the rice
03 -
- Let your chicken come to room temperature for 20 minutes before cooking, it helps the meat cook evenly and prevents that raw center, burnt exterior situation
- Invest in a good meat thermometer, 165°F is the target and guessing leads to either dry chicken or foodborne illness neither of which is very aloha