Description
Tropical Hawaiian Chicken with Coconut Rice brings island-inspired flavors straight to your dinner table with minimal fuss and maximum deliciousness. Grilled pineapple, tender chicken marinated in tangy sauces, and creamy coconut rice create a simple meal that transports your taste buds to a beachside paradise.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks
Sauce and Seasonings:
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon ginger
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
Instructions
- Thoroughly rinse 1 cup jasmine rice under cold water until liquid runs clear to remove excess starch and prevent clumping.
- Combine 1 cup jasmine rice, 1 cup coconut milk, 1 cup water, and ½ teaspoon salt in a medium saucepan. Bring mixture to a gentle boil over medium heat at 375°F.
- Reduce heat to low, cover the saucepan, and simmer rice for exactly 15 minutes until liquid absorbs completely.
- Remove rice from heat and let stand, covered, for 5 more minutes. Fluff with a fork to create light, separated grains.
- Heat 1 tablespoon vegetable oil in a large skillet at 400°F. Season 2 chicken breasts (cut into bite-sized pieces) with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook chicken pieces for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a clean plate.
- Reduce skillet heat to 350°F. Sauté 2 minced garlic cloves and 1 teaspoon grated ginger for 30 seconds until aromatic.
- Whisk ¼ cup soy sauce, ¼ cup honey, ¼ cup pineapple juice, and 1 tablespoon cornstarch in a small bowl until completely smooth.
- Pour sauce into skillet, stirring constantly for 2 minutes until it thickens to a glossy consistency.
- Add 1 cup pineapple chunks and previously cooked chicken to the skillet. Simmer for 2-3 minutes, coating everything in the sauce.
- Plate the coconut rice and top with glazed Hawaiian chicken. Garnish with optional chopped green onions or sesame seeds for extra flavor.
Notes
- Check chicken doneness with a meat thermometer, aiming for 165°F internal temperature to ensure food safety.
- Drain pineapple chunks well before adding to prevent excess liquid from making the sauce watery.
- For a lighter version, swap white rice with cauliflower rice and use Greek yogurt instead of full-fat coconut milk in the rice.
- Marinate chicken for at least 30 minutes (or overnight) to enhance flavor and tenderness, allowing the sweet and tangy sauce to penetrate deeply.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2
- Calories: 670 kcal
- Sugar: 31 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 75 mg