Hawaiian Chicken With Coconut Rice Recipe
Hawaiian chicken, coconut rice recipe.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
- Chicken Thighs
- Pineapple Juice
- Soy Sauce
- Brown Sugar
- Garlic
- Fresh Ginger
- Rice Vinegar
- Sesame Oil
- Cornstarch
- Olive Oil
- Green Onions
- Sesame Seeds
- Jasmine Rice
- Coconut Milk
- Water
- Sugar
- Salt
- Coconut Flakes
Instructions
- Gather all your ingredients. If using chicken thighs, trim any excess fat. For an even cooking experience, you can slightly pound thicker parts of the chicken breasts or thighs to a uniform thickness. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and sesame oil. Place your chicken in a large Ziploc bag or a shallow dish and pour the marinade over it, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, but for the best flavor, aim for 2-4 hours, or even overnight.
- Remove chicken from the marinade, letting any excess drip off. Do not discard the marinade. In a small saucepan, bring the reserved marinade to a simmer over medium heat. In a separate small bowl, whisk together cornstarch with a tablespoon of cold water to create a slurry. Once the marinade is simmering, slowly whisk in the cornstarch slurry. Continue to cook and whisk for 2-3 minutes until the sauce thickens to your desired consistency. Remove from heat and set aside. Heat a large skillet or grill pan over medium-high heat with a drizzle of olive oil. Add the chicken pieces, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is golden brown, nicely caramelized, and cooked through with an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Rinse your jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed jasmine rice, full-fat coconut milk, water, a pinch of sugar, and a pinch of salt. Stir gently to combine. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer undisturbed for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let it steam, still covered, for another 5-10 minutes. Finally, gently fluff the rice with a fork before serving, and optionally stir in some toasted coconut flakes.
- Slice the cooked and rested chicken against the grain into strips. Pile the fragrant, fluffy coconut rice generously onto serving plates. Artfully arrange the sliced Hawaiian chicken over or alongside the rice. Drizzle a generous amount of the glossy, thickened pineapple-ginger sauce over the chicken. Garnish by scattering freshly chopped green onions and a sprinkle of toasted sesame seeds over both the chicken and rice.
Notes
Imagine a dish that instantly transports you to a sun-drenched beach, where the air is warm, and the flavors are vibrant. This Hawaiian Chicken with Coconut Rice is precisely that – a culinary escape in every bite! Juicy, tender chicken, marinated in a sweet and savory pineapple-ginger glaze, is perfectly grilled or pan-fried until golden and caramelized. Served alongside fluffy, fragrant coconut rice that’s subtly sweet and utterly irresistible, it’s a symphony of tropical tastes and textures. This dish isn’t just a meal; it’s an experience, bringing the aloha spirit straight to your dinner table with its dazzling colors and exotic aroma.