Hawaiian Chicken Coconut Rice
Hawaiian Chicken, Coconut Rice recipe: tropical flavors, easy dinner.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 cup pineapple chunks, fresh or canned (for garnish, optional)
- 2 tablespoons green onions, chopped (for garnish)
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1-2 tablespoons vegetable or canola oil (for cooking chicken)
Instructions
- In a medium bowl, whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon sesame oil. Add the chicken thighs (or breasts, sliced into 1-inch pieces) to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
- While the chicken marinates, in a medium saucepan, combine 1 cup jasmine rice, 1 can full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Immediately reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let it steam, still covered, for another 5-10 minutes. Fluff gently with a fork before serving.
- Remove the marinated chicken from the refrigerator, reserving the marinade liquid for the glaze. Pat the chicken pieces dry with paper towels. Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, without overcrowding. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F (74°C)). Remove cooked chicken from the skillet and set aside, tented with foil.
- Pour the reserved marinade liquid into the same skillet. Bring to a gentle simmer over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Slowly pour the slurry into the simmering marinade, whisking continuously to prevent lumps. Continue to simmer and whisk for 2-3 minutes, or until the sauce has thickened to a beautiful, glossy, and syrupy consistency.
- Return the cooked chicken pieces to the skillet with the glaze. Toss the chicken gently to ensure every piece is thoroughly coated in the shimmering, sticky sauce. Allow to simmer for another 1-2 minutes, letting the flavors meld and the glaze further adhere to the chicken.
- Serve the Hawaiian Chicken immediately with the coconut rice. Garnish with freshly chopped green onions and, if desired, fresh pineapple chunks, toasted sesame seeds, or a lime wedge. Enjoy your tropical escape!
Notes
Prepare to be swept away on a culinary vacation with this incredible Hawaiian Chicken With Coconut Rice! This dish is a vibrant explosion of tropical flavors, marrying tender, juicy chicken glazed in a sticky, savory-sweet pineapple sauce with fluffy, aromatic coconut-infused rice. It’s a symphony of textures and tastes – the chicken is perfectly caramelized with a hint of tang, while the rice provides a creamy, comforting counterpoint. Every bite of this recipe transports you to a sun-drenched beach, making it the perfect escape for your taste buds, no matter the season. It’s comforting yet exciting, familiar yet exotic, and absolutely unforgettable.