Hawaiian Chicken with Coconut Rice
Juicy, caramelized Hawaiian-style chicken served over fragrant coconut jasmine rice. Sweet pineapple notes, a tangy glaze, and tender chicken—perfect for weeknights or casual gatherings.
Ingredients
For the Chicken
- 1 ½ lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp pineapple juice
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- ½ cup pineapple chunks optional
- Salt and pepper to taste
For the Coconut Rice
- 1 ½ cups jasmine rice rinsed
- 1 ¼ cups canned coconut milk
- ¾ cup water
- ½ tsp salt
- 1 tbsp sugar optional
For Garnish
- Chopped green onions
- Toasted sesame seeds
- Lime wedges or fresh cilantro
Instructions
- Rinse the jasmine rice until the water runs clear. In a medium saucepan combine rice, coconut milk, water, salt, and sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff before serving.
- Whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, and garlic. Toss chicken pieces in the marinade and let rest for 15–30 minutes.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken (reserve marinade) and cook until browned, about 5–7 minutes. Pour in the reserved marinade and pineapple chunks if using. Cook until sauce reduces to a glossy glaze, about 3–4 minutes.
- Spoon coconut rice into bowls, top with glazed chicken and pan juices. Garnish with green onions, sesame seeds, and a squeeze of lime.
Notes
- For a thicker sauce, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
- Use chicken thighs for juicier results; breasts can dry out if overcooked.
- Rinse the rice to prevent it from becoming gummy.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 32gFat: 18gSaturated Fat: 9gSodium: 780mgSugar: 14g
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