Why You’ll Love This Recipe
- Sweet and savory tropical flavors
- Creamy and fragrant coconut rice
- Easy and satisfying family dinner
- Perfect balance of juicy chicken and pineapple sauce
- Great for meal prep and leftovers
- Colorful and comforting meal
- Restaurant-style island flavors at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Hawaiian Chicken
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 cup pineapple chunks
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
For the Coconut Rice
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
For Garnish
- Green onions
- Sesame seeds
- Lime wedges optional
Directions
- Rinse the jasmine rice thoroughly.
- In a saucepan, combine jasmine rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until tender.
- While the rice cooks, season the chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 5 to 6 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add garlic and ginger, cooking briefly until fragrant.
- Stir in pineapple juice, soy sauce, and brown sugar.
- Mix cornstarch with a small amount of water and stir into the sauce.
- Add pineapple chunks and simmer until the sauce thickens slightly.
- Return the chicken to the skillet and coat with the sauce.
- Serve the Hawaiian chicken over coconut rice.
- Garnish with green onions, sesame seeds, and lime wedges if desired.
Servings and timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Hawaiian Chicken: Add red pepper flakes or sriracha.
- Grilled Version: Grill the chicken instead of pan-searing.
- Vegetable Boost: Add bell peppers, snap peas, or broccoli.
- Teriyaki Style: Use teriyaki sauce for a sweeter glaze.
- Shrimp Option: Substitute shrimp for chicken.
Storage/Reheating
Store leftover Hawaiian chicken and coconut rice in airtight containers in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet or microwave until heated through. Add a splash of water if the rice becomes dry.
This dish can also be frozen for up to 2 months.
FAQs
What does Hawaiian chicken taste like?
It has a sweet and savory flavor with tropical pineapple notes.
Can I use chicken breasts instead of thighs?
Yes, both work well depending on your preference.
What rice works best with coconut rice?
Jasmine rice is ideal because of its fragrant texture.
Can I use canned pineapple?
Yes, canned pineapple chunks and juice work perfectly.
Is coconut rice sweet?
It has a mild creamy coconut flavor with slight natural sweetness.
Can I make this dish spicy?
Yes, chili flakes or hot sauce add delicious heat.
What vegetables pair well with Hawaiian chicken?
Bell peppers, broccoli, carrots, and snap peas all work nicely.
Can I use light coconut milk?
Yes, though full-fat coconut milk creates richer rice.
Is Hawaiian chicken healthy?
It can be part of a balanced meal with lean protein and rice.
Can I meal prep this recipe?
Yes, it stores and reheats very well for meal prep.
Conclusion
Hawaiian Chicken with Coconut Rice is a vibrant and flavorful meal that brings tropical island-inspired flavors to your dinner table. Juicy chicken, sweet pineapple sauce, and creamy coconut rice create the perfect balance of savory and refreshing tastes. Easy to prepare and packed with comforting flavor, this dish is perfect for family dinners, meal prep, or a taste of the tropics anytime.
PrintHawaiian Chicken with Coconut Rice
Hawaiian Chicken with Coconut Rice is a tropical-inspired meal featuring juicy chicken coated in a sweet and savory pineapple sauce served over creamy coconut-infused jasmine rice. This vibrant dish combines island flavors with comforting ingredients for an easy and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 cup pineapple chunks
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- Green onions for garnish
- Sesame seeds for garnish
- Lime wedges (optional)
Instructions
- Rinse the jasmine rice thoroughly under cold water.
- In a saucepan, combine jasmine rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender.
- Season the chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5 to 6 minutes per side until golden brown and fully cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add garlic and ginger and cook briefly until fragrant.
- Stir in pineapple juice, soy sauce, and brown sugar.
- Mix cornstarch with a small amount of water to create a slurry, then stir it into the sauce.
- Add pineapple chunks and simmer until the sauce thickens slightly.
- Return the chicken to the skillet and coat evenly with the sauce.
- Serve the Hawaiian chicken over coconut rice.
- Garnish with green onions, sesame seeds, and lime wedges if desired.
Notes
- Add red pepper flakes or sriracha for a spicy variation.
- Bell peppers, snap peas, or broccoli make great vegetable additions.
- Chicken thighs provide extra juiciness, but chicken breasts work well too.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheat gently with a splash of water if the rice becomes dry.
- This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg
