Hawaiian Chicken with Coconut Rice
This Hawaiian Chicken with Coconut Rice is a tropical-inspired dinner that brings sweet, savory, and creamy flavors together in one satisfying meal. Golden-browned chicken thighs are glazed in a pineapple-soy sauce with garlic and ginger, then served over fluffy, fragrant coconut rice for an irresistible island-style experience.
Equipment
- Large skillet
- Medium saucepan
- Cutting board
- Knife
- Measuring Cups and Spoons
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 2 cups fresh pineapple chunks
- ¼ cup soy sauce (low sodium)
- ¼ cup pineapple juice
- 2 Tbsp brown sugar
- 1 Tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 ½ cups jasmine rice, rinsed
- 1 can full-fat coconut milk (13.5 oz)
- ½ cup water
- ½ tsp salt
- fresh cilantro, for garnish
- sliced green onions, for garnish
- lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Sear for about 5 minutes per side until golden brown. Remove chicken from skillet and set aside.
- In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork.
- In the same skillet, add garlic and ginger and sauté for 1 minute until fragrant. Stir in soy sauce, pineapple juice, and brown sugar. Simmer until the sugar dissolves and the sauce begins to thicken.
- Return chicken and pineapple chunks to the skillet. Simmer 5–7 minutes until chicken is cooked through and the glaze is glossy and thick.
- Spoon coconut rice into bowls and top with glazed chicken and pineapple. Garnish with cilantro, green onions, and a squeeze of fresh lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to keep the rice creamy.