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Hawaiian Chicken and Coconut Rice

Indulge in succulent Hawaiian chicken glazed in a sweet and savory sauce, paired with creamy coconut rice, perfect for meal prep and busy families.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Hawaiian, Tropical
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken Marinade

  • 1 lb chicken thighs, boneless and skinless You can also use chicken breast.
  • 1/2 cup pineapple juice For sweetness and tenderness.
  • 1/4 cup soy sauce For depth and umami flavor.
  • 2 tbsp brown sugar To enhance sweetness and caramelize.
  • 2 cloves garlic, minced For aromatic flavor.
  • 1 tbsp ginger, minced Adds freshness and zing.

For the Coconut Rice

  • 1 cup jasmine rice Known for its fluffy texture.
  • 1 cup coconut milk For creaminess and tropical flavor.
  • 1/2 cup water Adjusts cooking consistency.
  • 1/2 tsp salt Enhances all flavors.

For Garnishing and Serving

  • 2 tbsp chopped green onions For added color and crunch.
  • 1/4 cup toasted coconut flakes To echo coconut flavor.

Instructions
 

Preparation

  • Marinate the chicken: In a bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, and minced ginger. Add chicken, coating evenly, cover, and refrigerate for at least 20 minutes.
  • Rinse jasmine rice under cold water until it runs clear to remove excess starch.

Cooking

  • In a medium pot, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat.
  • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
  • Meanwhile, heat a large skillet over medium-high heat, add marinated chicken, and cook for about 5 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Serving

  • Fluff the rice with a fork and let it sit, covered, for 5 minutes.
  • Slice the chicken and arrange over coconut rice. Garnish with chopped green onions and toasted coconut.

Notes

Let chicken marinate longer for deeper flavor; overnight is ideal. Store rice and chicken separately for best texture. Freezing is possible for up to 3 months; reheating in the oven is recommended.
Keyword Coconut Rice, Family Dinner, Hawaiian Chicken, healthy recipe, Meal Prep