Hawaiian Chicken with Coconut Rice (Printable)
Sweet-tangy Hawaiian-glazed chicken served with fragrant coconut jasmine rice for a bright tropical dinner.
# What You’ll Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 cup diced pineapple, fresh or canned and drained
11 - 2 green onions, sliced for garnish
12 - 1 tablespoon sesame seeds, optional garnish
→ Coconut Rice
13 - 1 1/2 cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1 1/4 cups water
16 - 1/2 teaspoon salt
# Directions:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Rinse the jasmine rice under cold running water until the runoff is clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
04 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the liquid. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes until the sauce is slightly thickened.
06 - Slice the cooked chicken and arrange over a bed of coconut rice. Drizzle with the reduced pineapple sauce and garnish with sliced green onions and sesame seeds if desired.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so nothing goes to waste and every bite is loaded with flavor.
- Coconut rice sounds fancy but takes almost zero extra effort beyond regular rice.
02 -
- Reserve the marinade before cooking the chicken so you can safely reduce it into a sauce by bringing it to a full boil.
- Letting the rice stand covered off the heat for ten minutes after simmering is the secret to grains that separate perfectly instead of clumping.
03 -
- Chicken thighs are a great swap if you prefer darker meat, just add a couple of minutes to the cooking time.
- A pinch of chili flakes in the marinade wakes everything up without turning it into a spicy dish.