Hawaiian Chicken Coconut Rice (Printable)
Tender marinated chicken with coconut rice and fresh pineapple for island flavor.
# Ingredient List:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper
→ Coconut Rice
10 - 1½ cups jasmine rice, rinsed
11 - 1 cup full-fat unsweetened coconut milk
12 - 1¼ cups water
13 - ½ tsp salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish
# Steps:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and marinate for at least 15 minutes up to 2 hours in the refrigerator for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for 5 to 7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let the cooked chicken rest for 5 minutes, then slice or leave whole depending on preference.
05 - Serve chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro if desired.
# Expert Advice:
01 -
- The marinade creates this incredible sticky caramelized exterior that people will think took you hours to perfect
- Coconut rice is one of those simple upgrades that makes everything feel like restaurant quality food
- Everything comes together in under an hour but tastes like you slow cooked it all afternoon
02 -
- Discard the used marinade instead of reusing it, the raw chicken makes it unsafe
- Coconut milk can separate in the pan, just give it a stir before adding to the rice
- Letting the chicken rest prevents all those delicious juices from running out onto your cutting board
03 -
- Pat the chicken dry before marinating to help the glaze adhere better during cooking
- Toast your coconut and sesame seeds in a dry pan over medium heat until fragrant