Name: Hawaiian Chicken with Coconut Rice
Prep time: 10 min
Cook time: PT-487873H19M45S
Total time: PT-487873H19M45S
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup pineapple juice; 2 tablespoons honey or brown sugar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro (for garnish); 1 cup jasmine rice (or basmati rice); 1 1/2 cups coconut milk (full-fat or light); 1/2 cup water; 1 tablespoon sugar (optional, for sweetness); 1/2 teaspoon salt; 1 tablespoon shredded coconut (optional, for garnish)

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This Hawaiian Chicken with Coconut Rice is a vibrant and tropical dish that combines tender, flavorful chicken with a creamy, fragrant coconut rice. The sweet and savory flavors of the marinated chicken are perfectly complemented by the richness of the coconut rice, making this dish a delicious and satisfying meal for any occasion. It’s easy to make, and the combination of fresh ingredients gives it a refreshing island-inspired taste that will transport you straight to a beachside paradise.

Why You’ll Love This Recipe

Hawaiian Chicken with Coconut Rice is the perfect blend of sweet, savory, and creamy. The chicken is marinated in a tangy pineapple and soy sauce mixture that infuses it with flavor, while the coconut rice is soft, fragrant, and rich. The dish is packed with vibrant tropical flavors, and it’s incredibly satisfying. It’s a great option for dinner parties, weeknight meals, or when you’re craving something tropical and comforting.

Hawaiian Chicken with Coconut Rice

Ingredients

For the Hawaiian Chicken:

4 boneless, skinless chicken breasts
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup pineapple juice
2 tablespoons honey or brown sugar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro (for garnish)

For the Coconut Rice:

1 cup jasmine rice (or basmati rice)
1 1/2 cups coconut milk (full-fat or light)
1/2 cup water
1 tablespoon sugar (optional, for sweetness)
1/2 teaspoon salt
1 tablespoon shredded coconut (optional, for garnish)

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

Directions

For the Hawaiian Chicken:

Marinate the chicken: In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), olive oil, garlic, ginger, salt, and pepper. Place the chicken breasts in a shallow dish or resealable plastic bag, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Cook the chicken: Heat a grill pan or skillet over medium-high heat. Once hot, remove the chicken from the marinade (discard the marinade) and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. If using a grill, cook the chicken for about 6 minutes per side.
Rest and slice: Once the chicken is cooked, transfer it to a plate and let it rest for 5 minutes before slicing it into thin strips or serving it whole.

For the Coconut Rice:

Prepare the rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice.
Cook the rice: In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, sugar (if using), and salt. Bring the mixture to a gentle boil over medium-high heat.
Simmer: Once it reaches a boil, reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice: Once the rice is cooked, remove the pan from the heat and let it sit for 5 minutes. Then, fluff the rice with a fork to separate the grains.
Optional garnish: If desired, stir in some shredded coconut for added flavor and texture.

To Serve:

Plate the dish: Serve the coconut rice as a base on each plate. Arrange the sliced Hawaiian chicken on top.
Garnish: Garnish with fresh cilantro and an optional sprinkle of shredded coconut for added texture and a tropical flair.
Enjoy: Serve immediately and enjoy the vibrant, tropical flavors of your Hawaiian Chicken with Coconut Rice!

Servings and timing

Servings: 4
Prep time: 10 minutes (marinate the chicken for 30 minutes to 4 hours)
Cook time: 30-40 minutes
Total time: 45-50 minutes

Variations

Add Vegetables: You can serve this dish with sautéed vegetables like bell peppers, onions, or spinach for extra flavor and nutrition.
Spicy Kick: Add some sliced jalapeños or red pepper flakes to the marinade for a spicy twist that complements the sweet and savory flavors.
Pineapple Salsa: Top the chicken with a fresh pineapple salsa made with diced pineapple, red onion, cilantro, and lime juice for added freshness.
Gluten-Free: This recipe is naturally gluten-free if you use tamari instead of soy sauce.

Storage/Reheating

Storage: Store leftover Hawaiian chicken and coconut rice in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and rice in the microwave or on the stovetop. Add a little splash of water to the rice while reheating to keep it moist.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the rice and marinate the chicken ahead of time. The rice can be reheated, and the chicken can be grilled or cooked and stored in the fridge for up to 3 days.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and will add extra flavor and juiciness to the dish. Just make sure to cook them until the internal temperature reaches 165°F (75°C).

Can I use a different type of rice?

Yes, you can use basmati rice, brown rice, or any long-grain rice you prefer. Keep in mind that cooking times may vary, so adjust the water-to-rice ratio accordingly.

Can I make this dish without coconut milk?

Yes, you can replace coconut milk with regular milk or a dairy-free milk alternative like almond milk. The flavor will be less creamy but still delicious.

How do I ensure the chicken stays juicy?

To keep the chicken juicy, don’t overcook it. Use a meat thermometer to ensure it reaches 165°F (75°C) without cooking it past that point.

Conclusion

This Hawaiian Chicken with Coconut Rice is the ultimate tropical-inspired dish that’s bursting with flavor. The sweet and savory chicken pairs perfectly with the creamy coconut rice, making it a comforting and satisfying meal that’s both easy and impressive. Whether you’re serving it for a weeknight dinner or a special occasion, this dish will transport your taste buds straight to paradise!

Jane

Hawaiian Chicken with Coconut Rice

Why You’ll Love This Recipe

Ingredients

For the Hawaiian Chicken:

For the Coconut Rice:

Directions

For the Hawaiian Chicken:

For the Coconut Rice:

To Serve:

Servings and timing

Variations

Storage/Reheating

FAQs

Can I make this dish ahead of time?

Can I use chicken thighs instead of chicken breasts?

Can I use a different type of rice?

Can I make this dish without coconut milk?

How do I ensure the chicken stays juicy?

Conclusion