Description
This Hawaiian Chicken with Coconut Rice is juicy, sweet, tangy, and bursting with tropical flavor. The marinated chicken is grilled or pan-seared to perfection and served over fragrant coconut rice for a mouthwatering dinner that’s perfect for warm-weather meals or anytime you need a little taste of paradise.
Ingredients
For the Hawaiian Chicken:
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1 1/2 lbs boneless, skinless chicken breasts or thighs
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1/4 cup soy sauce
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1/4 cup pineapple juice
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2 tbsp brown sugar
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1 tbsp ketchup
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1 tbsp rice vinegar or apple cider vinegar
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2 cloves garlic, minced
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1 tsp grated fresh ginger
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1 tbsp olive oil (for cooking)
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Optional: pineapple slices (fresh or canned, for grilling)
For the Coconut Rice:
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1 cup jasmine or basmati rice
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1 cup coconut milk (full-fat, canned)
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1 cup water
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1/2 tsp salt
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1 tsp sugar (optional, for subtle sweetness)
For Serving:
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Chopped green onions or cilantro
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Lime wedges
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Extra grilled pineapple (optional)
Instructions
In a bowl or zip-top bag, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, garlic, and ginger. Add chicken and marinate for at least 30 minutes (or up to 8 hours in the fridge).
In a saucepan, combine rice, coconut milk, water, salt, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender. Let sit covered for 5 minutes, then fluff with a fork.
Heat olive oil in a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side, or until cooked through and slightly caramelized. (Grill pineapple slices for 2–3 minutes per side if using.)
Plate the coconut rice, top with sliced Hawaiian chicken, and garnish with grilled pineapple, chopped herbs, and lime wedges. Serve hot and enjoy!
Notes
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Chicken thighs are juicier and more forgiving than breasts – use whichever you prefer.
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Add red bell peppers or snow peas to the skillet for extra veggies.
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Leftovers are great in wraps, bowls, or salads!