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Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight

Imagine it’s a busy weeknight, and you’re racing against the clock to put a delicious dinner on the table. The family is hungry, and takeout just won’t cut it. Enter Hawaiian Chicken & Coconut Rice, a dish that brings the island vibe straight to your kitchen with minimal effort. This recipe stands out because it combines tender, marinated chicken with vibrant vegetables and creamy coconut rice, creating a comforting meal that’s packed with flavor and texture. The sweet and savory sauce coats everything beautifully, making each bite a tropical escape. With just a few simple steps, you can serve up a feast that feels special, even on a busy evening. Here’s everything you need to know to make it tonight.

Why You’ll Love This Recipe

• Bursting with flavor: The marinade infuses the chicken with a sweet and tangy taste that your family will love.
• Creamy coconut rice: The addition of coconut milk gives the rice a rich texture that complements the dish perfectly.
• Ready in under 45 minutes: Quick enough for a weeknight but impressive enough for guests.
• Feeds a family of 4 for under $15: Budget-friendly, so you can enjoy a special dinner without breaking the bank.
• One-pan cooking: Minimal cleanup means more time to enjoy dinner and less time in the kitchen.
• Kid-approved: The sweetness of the pineapple and bell peppers make it a hit with picky eaters!

Ingredients

For the chicken:

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• 2 tbsp olive oil, divided
• 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• Salt and pepper to taste

For the coconut rice:

• 2 cups jasmine rice
• 1 (13.5-oz) can coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar

For garnish:

• 1/4 cup cilantro, chopped
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Step-by-Step Instructions

1. Prepare Chicken & Marinade: Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of marinade over chicken, coat well, cover, and refrigerate for 30 minutes up to 4 hours. Reserve remaining marinade for glaze.

2. Craft Glaze: Pour reserved marinade into a small saucepan. Add 1/4 cup pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk cornstarch with cold water to form a slurry. Slowly add slurry to the simmering marinade, whisking continuously until thickened and syrupy, about 1-2 minutes. Remove from heat.

3. Prepare Coconut Rice: Rinse jasmine rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, salt, and sugar. Stir once. Bring to a rolling boil over medium-high heat. Stir again, reduce heat to the lowest, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep covered until serving.

4. Cook Chicken & Vegetables: Drain pineapple. Cut bell peppers and red onion into 1-inch pieces and wedges. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp. Remove and set aside. Add remaining 1 tbsp olive oil to the skillet. Remove chicken from marinade (discard used marinade) and cook in a single layer for 4-6 minutes, flipping until golden brown and cooked through.

5. Combine & Glaze: Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour prepared thickened glaze over all ingredients. Toss gently to coat and simmer for 1-2 minutes to meld flavors. Season with salt and pepper to taste.

6. Assemble & Serve: Scoop coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately!

Pro Tips & Variations

• For best results, allow the chicken to marinate longer; up to 4 hours yields more flavor.
• If you want an air fryer option, cook the marinated chicken in the air fryer at 400°F for 12-15 minutes, shaking halfway through.
• Swap jasmine rice for brown rice for a healthier version; just adjust the cooking time!
• If you need a dairy-free option, this recipe is already dairy-free thanks to coconut milk.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the cooked chicken and rice separately for up to 2 months. To reheat, thaw in the refrigerator overnight, then microwave until heated through or reheat in a skillet over medium heat, adding a splash of water to keep it moist.

FAQ

• Can I use chicken thighs instead? Yes, chicken thighs are ideal for this recipe as they stay juicy and flavorful.
• Can I make this ahead? Absolutely! You can marinate the chicken a day in advance and store the rice separately.
• What can I serve with this? Serve it with a fresh green salad or stir-fried vegetables for a complete meal.

Enjoy the vibrant, tropical flavors of Hawaiian Chicken & Coconut Rice tonight! Don’t forget to leave a comment or rate the recipe. Your journey to delightful family dinners starts here!

Hawaiian Chicken & Coconut Rice

A tropical dinner delight featuring tender, marinated chicken and creamy coconut rice, ready in under 45 minutes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Hawaiian, Tropical

Servings 4 servings

Calories 500 kcal

Ingredients

  

For the chicken

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• 2 tbsp olive oil, divided
• 1 20-oz can pineapple, drained (reserve 1/4 cup juice)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• Salt and pepper to taste

For the coconut rice

• 2 cups jasmine rice
• 1 13.5-oz can coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar

For garnish

• 1/4 cup cilantro, chopped
• 2 tbsp toasted sesame seeds
• 2 green onions thinly sliced

Instructions

 

Preparation and Marination

• Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl.
• In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
• Pour two-thirds of the marinade over chicken, coat well, cover, and refrigerate for 30 minutes up to 4 hours.
• Reserve remaining marinade for glaze.

Making the Glaze

• Pour reserved marinade into a small saucepan.
• Add 1/4 cup pineapple juice if needed.
• Bring to a gentle simmer over medium heat, then reduce to low.
• Whisk cornstarch with cold water to form a slurry.
• Slowly add slurry to the simmering marinade, whisking continuously until thickened and syrupy, about 1-2 minutes.
• Remove from heat.

Preparing Coconut Rice

• Rinse jasmine rice under cold water until clear.
• In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, salt, and sugar.
• Stir once, then bring to a rolling boil over medium-high heat.
• Stir again, reduce heat to the lowest, cover tightly, and simmer undisturbed for 18 minutes.
• Remove from heat and let rest, covered, for 10 minutes.
• Fluff with a fork and keep covered until serving.

Cooking Chicken and Vegetables

• Drain pineapple and cut bell peppers and red onion into 1-inch pieces and wedges.
• Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
• Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp.
• Remove and set aside.
• Add remaining 1 tbsp olive oil to the skillet.
• Remove chicken from marinade (discard used marinade) and cook in a single layer for 4-6 minutes, flipping until golden brown and cooked through.

Combining and Glazing

• Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken.
• Pour prepared thickened glaze over all ingredients.
• Toss gently to coat and simmer for 1-2 minutes to meld flavors.
• Season with salt and pepper to taste.

Assembly and Serving

• Scoop coconut rice onto serving plates.
• Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze.
• Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions.
• Serve immediately.

Notes

For best results, allow the chicken to marinate longer up to 4 hours for more flavor. This recipe is already dairy-free thanks to coconut milk. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze cooked chicken and rice separately for up to 2 months.

Keyword coconut rice, Family Dinner, hawaiian chicken, One-pan meal, quick dinner