Description
Hawaiian Chicken with Coconut Rice is a delicious tropical-inspired meal featuring tender chicken simmered in a sweet and savory pineapple glaze, served over fluffy coconut rice. This flavorful dinner is easy enough for weeknights yet impressive enough for entertaining.
Ingredients
Coconut Rice
- 1½ cups jasmine rice
- 1 (13.5 oz) can coconut milk
- 1 cup water
- ½ tsp salt
Chicken
- 1½ lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 cup pineapple chunks
- 1 red bell pepper, chopped
Sauce
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp water
Garnish
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro
Instructions
- Cook the Coconut Rice: Combine the jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18 minutes. Let rest for 5 minutes before fluffing to ensure tender, flavorful rice.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side until browned and cooked through. Remove from the skillet and set aside to keep warm.
- Sauté Pineapple and Bell Pepper: Add the pineapple chunks and chopped red bell pepper to the same skillet and cook for about 3 minutes to soften and bring out their natural sweetness.
- Prepare the Sauce: In a bowl, whisk together the pineapple juice, low-sodium soy sauce, brown sugar, minced garlic, and grated fresh ginger until well combined.
- Simmer the Sauce: Pour the sauce mixture into the skillet with pineapple and bell pepper and bring to a simmer, allowing the flavors to meld.
- Thicken the Sauce: Mix the cornstarch with water to create a slurry, then stir it into the simmering sauce until it thickens to a glaze-like consistency.
- Combine Chicken and Sauce: Return the browned chicken to the skillet and coat it thoroughly in the thickened sauce to infuse flavor and heat through.
- Serve: Plate the coconut rice and top with the glazed Hawaiian chicken. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro for added color and aroma.
Notes
- Chicken breasts can be substituted for chicken thighs, but may require slightly less cooking time.
- Fresh pineapple adds the best flavor and texture compared to canned.
- Steamed broccoli or snap peas make excellent, nutritious side dishes to complement this meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian-Inspired
