Hawaiian Chicken Coconut Rice (Printable Format)
Tender marinated chicken with sweet-savory glaze served over fragrant coconut rice and juicy pineapple chunks.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - 1/4 tsp black pepper
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1 1/4 cups water
13 - 1/2 tsp salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish
# How-To Steps:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for 5-7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let cooked chicken rest for 5 minutes to retain juices, then slice or leave whole depending on preference.
05 - Place chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro as desired.
# Expert Suggestions:
01 -
- The marinade creates this incredible sticky glaze that caramelizes beautifully
- Coconut rice turns ordinary rice into something you will want to eat plain
- It comes together faster than you can order takeout
02 -
- Discard any leftover marinade after removing the chicken never reuse it
- Letting the rice rest off the heat is what prevents it from becoming gummy
- Pat the chicken dry before cooking for better caramelization
03 -
- Grate your ginger against the grain for more flavor without fibrous strings
- Toast the shredded coconut in a dry pan for 2 minutes before serving
- Room temperature chicken cooks more evenly than cold from the fridge