Hawaiian Chicken with Coconut Rice (Printable View)
Marinated chicken with pineapple glaze on coconut jasmine rice, finished with green onions and cilantro.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1/3 cup soy sauce
03 - 1/4 cup pineapple juice
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 (14 oz) can coconut milk
12 - 1 cup water
13 - 1/2 teaspoon salt
→ Garnish
14 - 1/2 cup fresh pineapple, diced
15 - 2 tablespoons green onions, sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro leaves
# Cooking Steps:
01 - Whisk together soy sauce, pineapple juice, honey, minced garlic, grated ginger, olive oil, black pepper, and smoked paprika in a mixing bowl until well combined.
02 - Place chicken in a resealable bag or shallow dish and pour the marinade over, ensuring each piece is thoroughly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Rinse jasmine rice thoroughly and transfer to a medium saucepan. Add coconut milk, water, and salt, then stir to combine. Bring to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 18 minutes until the rice is tender and liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
04 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from the marinade, discarding any excess. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is nicely caramelized.
05 - Slice the cooked chicken and arrange over a bed of coconut rice. Garnish with diced fresh pineapple, sliced green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- Coconut rice sounds fancy but it is honestly one of the easiest things you will ever make.
02 -
- Do not rush the marinade time because anything under thirty minutes leaves the chicken tasting flat and one dimensional.
- Letting the rice sit covered for five minutes off the heat before fluffing makes the difference between sticky clumps and perfectly separate grains.
03 -
- Grill the chicken outside over charcoal if you can, because the smoky hit takes the whole dish from great to unforgettable.
- Shake the can of coconut milk vigorously before measuring so the thick cream and liquid blend into a consistent pour.