Description
Unlock tropical flavors with this delightful Hawaiian Chicken and Coconut Rice recipe. Tender chicken marinated in pineapple and soy, served with fluffy, aromatic coconut rice.
Ingredients
Scale
- For the Hawaiian Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup unsweetened pineapple juice
- 1/4 cup low-sodium soy sauce
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp brown sugar (or honey)
- Pinch of black pepper
- Optional: Toasted sesame seeds and sliced green onions for garnish
- For the Coconut Rice:
- 1.5 cups jasmine rice, rinsed
- 1 can (approx. 13.5 oz) full-fat coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 tsp minced garlic (optional)
Instructions
- 1. Marinate the Chicken: In a bowl, whisk pineapple juice, soy sauce, ginger, garlic, brown sugar, and pepper. Add chicken, coat well, and refrigerate for 30 minutes to 4 hours.
- 2. Cook the Chicken: Preheat oven to 400°F (200°C). Remove chicken from marinade (discard marinade). Bake in a dish or sear in an oven-safe skillet on the stove for 3-4 mins per side, then transfer to oven to finish, approx. 20-25 minutes, until chicken reaches 165°F (74°C).
- 3. Prepare Coconut Rice: In a saucepan, combine rinsed rice, coconut milk, water, salt, and optional minced garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Do not lift lid.
- 4. Rest & Serve: Remove rice from heat and let rest, covered, for 5-10 minutes. Fluff with a fork. Slice cooked chicken. Serve chicken over coconut rice, garnished with green onions and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 30 mins