Why You’ll Love This Recipe

Hawaiian Chicken with Coconut Rice is a tropical, flavorful dish that perfectly blends the sweetness of pineapple with the richness of coconut-infused rice. The juicy, marinated chicken pairs wonderfully with the creamy rice, creating a comforting and exotic meal that’s ideal for family dinners, summer gatherings, or whenever you crave a vacation on a plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breastssoy saucepineapple juicebrown sugarsesame oilgarlic clovesgingerblack pepperpineapple chunksgreen onionscoconut milkwaterjasmine rice

directions

In a bowl, whisk together soy sauce, pineapple juice, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper.

Add the chicken to the marinade and refrigerate for at least 30 minutes, preferably a few hours.

Meanwhile, rinse the jasmine rice until the water runs clear.

In a saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

Preheat a grill or skillet over medium-high heat.

Cook the marinated chicken until fully cooked through and slightly caramelized, about 6-8 minutes per side depending on thickness.

In the final few minutes, add pineapple chunks to the grill or skillet to char slightly.

Serve the grilled chicken over the coconut rice, topped with grilled pineapple and chopped green onions.

Servings and timing

This recipe serves approximately 4 people.Preparation time: 15 minutesMarinating time: 30 minutes to 2 hoursCooking time: 25-30 minutesTotal time: 1 hour to 2 hours 30 minutes (depending on marinating)

Variations

Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.

Add a dash of crushed red pepper flakes to the marinade for a spicy kick.

Include sautéed bell peppers and onions for extra color and flavor.

Use brown rice or quinoa instead of jasmine rice for a healthier option.

storage/reheating

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 4 days.Reheat chicken gently on the stovetop or microwave until warmed through, adding a splash of water if needed to prevent drying out.Reheat coconut rice with a little extra coconut milk or water to restore its creamy texture.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well and makes prep even easier.

Is it necessary to marinate the chicken for hours?

While a longer marination deepens the flavor, even 30 minutes will still yield delicious results.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken overnight and prepare the rice in advance for easy assembly.

Is there a substitute for coconut milk?

You can use a mixture of regular milk and a splash of coconut extract, but the flavor won’t be as rich.

What if I don’t have a grill?

You can cook the chicken in a hot skillet, grill pan, or bake it in the oven at 400°F until done.

Can I freeze the marinated chicken?

Yes, freeze the chicken in its marinade for up to 2 months; thaw in the fridge before cooking.

What type of rice is best for coconut rice?

Jasmine rice is preferred for its fragrance and soft texture.

Can I make this dish dairy-free?

Yes, this dish is naturally dairy-free as coconut milk replaces traditional dairy.

How can I make it more authentic Hawaiian style?

Include a side of macaroni salad or serve with Hawaiian sweet rolls for a full Hawaiian plate lunch experience.

Is this recipe kid-friendly?

Absolutely, kids will love the sweet and savory combination.

Conclusion

Hawaiian Chicken with Coconut Rice brings a delicious taste of the islands to your kitchen with its perfect balance of savory, sweet, and creamy flavors. Whether for a weeknight meal or a special occasion, this vibrant dish promises to transport your taste buds straight to paradise with every bite.