Hawaiian Chicken and Coconut Rice Recipe

This meal combines tender marinated chicken with creamy coconut rice for a balanced tropical dinner. It is a healthy option that uses simple ingredients to create a vibrant, sweet, and savory profile.

List of ingredients

• 2 lbs chicken thighs, cut into 1-inch pieces – use boneless, skinless for faster cooking.
• 1/2 cup soy sauce – low-sodium is recommended to control salt levels.
• 1/2 cup pineapple juice – can be from the can or fresh.
• 1/4 cup brown sugar – packed tightly for measurement.
• 2 tbsp rice vinegar – adds a necessary acidic balance.
• 1 tbsp sesame oil – provides a distinct nutty aroma.
• 4 cloves garlic, minced – fresh is best for maximum flavor.
• 1 tbsp ginger, grated – fresh ginger provides a spicy kick.
• 1 tbsp cornstarch dissolved in 2 tbsp cold water – used as a thickening slurry for the glaze.
• 2 tbsp olive oil, divided – for sautéing vegetables and searing chicken.
• 1 (20-oz) can pineapple, drained – reserve 1/4 cup of the juice for the glaze if needed.
• 1 large red bell pepper, cut into 1-inch pieces – ensures uniform cooking.
• 1 large yellow bell pepper, cut into 1-inch pieces – adds color and sweetness.
• 1 medium red onion, cut into 1-inch wedges – provides a sharp contrast to the sweet sauce.
• Salt and pepper to taste – adjust based on your soy sauce sodium level.
• 2 cups jasmine rice – rinsed well to remove excess starch.
• 1 (13.5-oz) can coconut milk – use full-fat for the creamiest texture.
• 1 1/4 cups water – combined with coconut milk for the rice liquid.
• 1 tsp salt – seasons the rice grains.
• 1 tbsp sugar – enhances the natural coconut flavor.
• 1/4 cup cilantro, chopped – for a fresh herbal garnish.
• 2 tbsp toasted sesame seeds – adds a crunchy, nutty finish.
• 2 green onions, thinly sliced – provides a mild onion bite.

step-by-step instructions

1. Prepare Chicken and Marinade: Cut chicken thighs into 1-inch pieces, pat them dry with paper towels, and place them in a large bowl. In a separate bowl, whisk together the soy sauce, 1/2 cup pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this mixture over the chicken, coat thoroughly, cover, and refrigerate for 30 minutes to 4 hours. Reserve the remaining one-third of the marinade for the final glaze.
2. Craft the Glaze: Pour the reserved marinade into a small saucepan and add 1/4 cup of pineapple juice if the liquid seems too low. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Slowly whisk in the cornstarch slurry (cornstarch mixed with cold water), stirring continuously for 1-2 minutes until the sauce is thickened and syrupy. Remove the pan from the heat.
3. Cook the Coconut Rice: Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a heavy-bottomed pot, combine the rinsed rice, coconut milk, 1 1/4 cups water, salt, and sugar, stirring once to combine. Bring to a rolling boil over medium-high heat, stir once more, then reduce heat to the lowest setting and cover tightly. Simmer undisturbed for 18 minutes, remove from heat, and let it rest covered for 10 minutes before fluffing with a fork.
4. Sear Chicken and Vegetables: Drain the pineapple chunks. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the bell peppers and red onion, sautéing for 3-5 minutes until tender-crisp, then remove them from the pan and set aside. Add the remaining 1 tablespoon of olive oil to the skillet, remove the chicken from the marinade (discarding the used marinade), and cook in a single layer for 4-6 minutes, flipping until golden brown and cooked through.
5. Combine and Glaze: Return the sautéed vegetables and the drained pineapple to the skillet with the cooked chicken. Pour the thickened glaze over the mixture, tossing gently to coat all ingredients. Simmer for 1-2 minutes to allow the flavors to meld, then season with salt and pepper to taste.
6. Assemble and Serve: Scoop a portion of the fluffy coconut rice onto serving plates. Top the rice with the glazed Hawaiian chicken, vegetables, and pineapple pieces. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions, then serve immediately.

Pro Tips for Optimal Results

Select Boneless Skinless Chicken Thighs

Chicken thighs are preferable to breasts for this recipe because they remain juicy during high-heat searing. Their higher fat content prevents them from drying out, ensuring a tender result regardless of cooking time.

Rinse the Jasmine Rice Thoroughly

Rinsing the rice until the water runs clear removes surface starch that otherwise makes the rice gummy. This step is essential for achieving separate, fluffy grains that absorb the coconut milk without clumping.

Avoid Overcrowding the Skillet

Cooking the chicken in batches prevents the pan temperature from dropping too low. If the pan is too full, the chicken will steam in its own juices rather than searing, which prevents the development of a golden-brown crust.

Manage the Glaze Consistency

If the glaze becomes too thick while simmering, whisk in a tablespoon of water or pineapple juice to loosen it. Conversely, if it is too thin, simmer it for another minute before adding the chicken and vegetables back in.

Ingredient Alternatives and Swaps

Substituting Soy Sauce for Different Diets

For a gluten-free version, replace the soy sauce with tamari or coconut aminos. Coconut aminos provide a similar salty-sweet profile but with lower sodium and no soy content.

Using Alternative Rice Types

Brown jasmine rice can be used for a nuttier flavor and more fiber. Note that brown rice requires more liquid and a significantly longer simmering time compared to white jasmine rice.

Swapping Bell Peppers

If red and yellow peppers are unavailable, green bell peppers or orange peppers work well. For a different texture, you can substitute them with sliced carrots or snap peas, though these may require slightly different sautéing times.

Using Fresh Pineapple

Fresh pineapple chunks can replace canned pineapple for a brighter, more acidic taste. If using fresh fruit, ensure you squeeze some of the fresh juice to use in the marinade and glaze.

Customizing the Flavor Profile

Adding Spicy Heat

To introduce a spicy element, stir in a teaspoon of sriracha or red pepper flakes into the marinade. This heat balances the sweetness of the pineapple and brown sugar for a more complex taste.

Increasing Nutty Tones

Double the amount of toasted sesame seeds or add a tablespoon of cashew butter to the glaze. These additions enhance the richness of the dish and complement the coconut milk in the rice.

Enhancing Freshness

Add a squeeze of fresh lime juice over the finished dish just before serving. The citrus acidity cuts through the creaminess of the coconut rice and the sweetness of the glaze.

Serving and Pairing Suggestions

Adding a Crisp Side Salad

Pair this meal with a light green salad tossed in a rice vinegar and sesame oil dressing. The crispness of fresh greens provides a refreshing contrast to the rich, glazed chicken.

Choosing Appropriate Beverages

This dish pairs well with an iced green tea or a sparkling water with a slice of lime. These drinks cleanse the palate between bites of the creamy rice and sweet chicken.

Incorporating Extra Vegetables

To increase the nutritional value, stir in steamed broccoli or sautéed bok choy during the final glaze step. These greens absorb the sauce well and add vibrant color to the plate.

Storage and Reheating Guide

Refrigeration Timeline

Store the leftover chicken and the coconut rice in separate airtight containers in the refrigerator. Both components will stay fresh for up to three to four days.

Best Reheating Methods

Reheat the chicken and vegetables in a skillet over medium heat with a splash of water to loosen the glaze. This preserves the texture better than microwaving, which can make the chicken rubbery.

Preventing Rice from Drying Out

When reheating coconut rice in the microwave, add a tablespoon of water and cover the dish with a damp paper towel. This creates steam that restores the moisture to the grains.

Make-Ahead Strategy

Pre-marinating the Chicken

The chicken can be marinated up to 24 hours in advance. This allows the flavors to penetrate deeper into the meat, resulting in a more intense tropical taste.

Preparing the Glaze Early

The thickened glaze can be made a day ahead and stored in a small jar. Simply stir it or warm it slightly before tossing it with the cooked chicken and vegetables.

Preparing the Rice in Advance

Coconut rice can be cooked a few hours ahead and kept warm in a rice cooker on the ‘keep warm’ setting. If refrigerated, follow the steaming method for reheating to maintain fluffiness.

Common Troubleshooting

Dealing with Mushy Rice

If the rice turns out too soft, it is often due to too much liquid or excessive stirring during the simmering process. Ensure the lid remains sealed and the heat is on the lowest setting.

Solving Lack of Browning on Chicken

If the chicken isn’t browning, the oil may not have been hot enough or the pan was overcrowded. Increase the heat and cook in smaller batches to achieve a proper sear.

Correcting a Thin Glaze

If the glaze does not thicken, you may have added the cornstarch slurry too quickly or the heat was too low. Simmer the sauce for a few more minutes, ensuring the cornstarch is fully activated by heat.

Adjusting Overly Sweet Sauce

If the sauce tastes too sweet, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity and salt will counteract the sugar and pineapple juice to create a more balanced flavor.

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, you can use chicken breasts, but be careful not to overcook them as they dry out faster than thighs. Reduce the searing time to 3-5 minutes per side depending on the thickness.

Is coconut milk necessary for the rice?

While you can use water, coconut milk provides the signature creamy texture and tropical flavor that defines this dish. For a lighter version, you can use light coconut milk.

How do I store leftovers safely?

Cool the food slightly and place it in airtight containers within two hours of cooking. Keep the rice and chicken separate to prevent the rice from absorbing too much of the chicken glaze.

Can I make this in a slow cooker?

The chicken and vegetables can be slow-cooked in the marinade on low for 6-8 hours, though you will lose the seared texture. You must still prepare the coconut rice separately on the stovetop.

Hawaiian Chicken and Coconut Rice Recipe

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• Author: samanthahayes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Hawaiian Chicken With Coconut Rice transports you to sun-kissed beaches and gentle ocean breezes. This vibrant celebration of tropical flavors, a symphony of sweet and savory, promises an escape for your taste buds, right in your own kitchen.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• 2 tbsp olive oil, divided
• 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• Salt and pepper to taste
• 2 cups jasmine rice
• 1 (13.5-oz) can coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup cilantro, chopped (for garnish)
• 2 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

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Instructions

1. Step 1: Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, and grated ginger. Pour two-thirds of marinade over chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve remaining marinade for glaze.
2. Step 2: Pour reserved marinade into a small saucepan. Add 1/4 cup pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly add slurry to simmering marinade, whisking continuously, until thickened and syrupy (1-2 minutes). Remove from heat.
3. Step 3: Rinse 2 cups jasmine rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice, 1 (13.5-oz) can coconut milk, 1 1/4 cups water, 1 tsp salt, and 1 tbsp sugar. Stir once. Bring to a rolling boil over medium-high heat. Stir once more, reduce heat to lowest, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep covered until serving.
4. Step 4: Drain pineapple. Cut bell peppers and red onion into 1-inch pieces/wedges. Heat 1 tbsp olive oil in a large skillet/wok over medium-high heat. Add bell peppers and red onion; sauté 3-5 minutes until tender-crisp. Remove and set aside. Add remaining 1 tbsp olive oil to the skillet. Remove chicken from marinade (discard used marinade). Cook chicken in hot skillet in a single layer (in batches if needed) for 4-6 minutes, flipping until golden brown and cooked through.
5. Step 5: Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour prepared thickened glaze over ingredients. Toss gently to coat and simmer 1-2 minutes to meld flavors. Season with salt and pepper to taste.
6. Step 6: Scoop coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.

Notes

For an extra kick, add sriracha or red pepper flakes to the marinade. This dish pairs well with a fresh green salad.

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Stir-fry
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 680 kcal
• Sugar: 24 g
• Sodium: 960 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 115 mg