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Hawaiian Chicken with Coconut Rice

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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.

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

  1. Rinse the jasmine rice thoroughly under cold water.
  2. In a saucepan, combine jasmine rice, coconut milk, water, and salt.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender.
  4. Season the chicken with salt and black pepper.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Cook the chicken for 5 to 6 minutes per side until golden brown and fully cooked through.
  7. Remove the chicken from the skillet and set aside.
  8. In the same skillet, add garlic and ginger and cook briefly until fragrant.
  9. Stir in pineapple juice, soy sauce, and brown sugar.
  10. Mix cornstarch with a small amount of water to create a slurry, then stir it into the sauce.
  11. Add pineapple chunks and simmer until the sauce thickens slightly.
  12. Return the chicken to the skillet and coat evenly with the sauce.
  13. Serve the Hawaiian chicken over coconut rice.
  14. 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

Find it online: https://thefamilycooking.com/hawaiian-chicken-with-coconut-rice/