Hawaiian Chicken with Coconut Rice Recipe

This Hawaiian Chicken with Coconut Rice is the tropical escape your weeknight dinner routine needs. Juicy, flavorful chicken glazed in a sweet and tangy pineapple-soy sauce pairs beautifully with fluffy coconut rice that’s rich, creamy, and just slightly sweet. The whole dish comes together quickly, making it perfect for those busy evenings when you want something comforting but still a bit special. It’s like a mini island vacation—on a plate!

Why You’ll Love This Recipe

• Bursting with Tropical Flavor: The combination of pineapple, soy sauce, and garlic creates an irresistible sweet-savory glaze that soaks into the chicken beautifully.
• Quick Weeknight Winner: The chicken marinates while the rice cooks, and the whole dish can be on the table in about 30–40 minutes.
• That Coconut Rice Though: Lightly creamy, subtly sweet, and so fragrant—it’s the ultimate sidekick to the bold chicken.
• Crowd-Pleaser: Whether it’s picky eaters or flavor lovers, this dish is a total hit across the board.

Ingredients You’ll Need

This recipe is refreshingly simple and uses pantry-friendly ingredients with bold results. Here’s what you’ll need:

• Chicken thighs or breasts: Go for boneless, skinless chicken—thighs are juicier, but breasts work well if you prefer leaner meat.
• Pineapple juice: This is the key to that signature Hawaiian sweetness. Use canned or fresh.
• Soy sauce: Brings in deep umami to balance the sweetness.
• Brown sugar: Adds a rich caramel-like depth to the marinade.
• Garlic and ginger: Fresh is best, and both add aromatic warmth that cuts through the sweetness perfectly.
• Cornstarch: Helps thicken the sauce to a glossy, clingy glaze.
• Coconut milk: Full-fat canned coconut milk is essential for creamy, flavorful rice.
• Jasmine rice: Light, fluffy, and aromatic—pairs perfectly with coconut milk.
• Salt: Just a bit to balance the flavors in the rice.
• Green onions and sesame seeds (optional): For garnish and a final pop of flavor and texture.

Variations

Want to make this recipe your own? Here are some fun and tasty ways to switch things up:

• Add heat: Toss in some chili flakes or a splash of sriracha to the marinade for a spicy-sweet combo.
• Go veggie: Swap chicken with tofu or tempeh for a vegetarian version. Marinate and pan-sear just the same.
• Use mango: Try mango juice instead of pineapple for a slightly different tropical twist.
• Grill it: This recipe is amazing on the grill. The marinade caramelizes beautifully with a bit of char.
• Add veggies: Serve it with steamed or stir-fried bell peppers, snap peas, or even grilled pineapple rings.

How to Make Hawaiian Chicken with Coconut Rice

Step 1: Marinate the Chicken

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger. Add the chicken and let it marinate for at least 15–20 minutes (longer if you have time).

Step 2: Make the Coconut Rice

Rinse the jasmine rice until the water runs clear. Combine it with coconut milk, a pinch of salt, and water in a saucepan. Bring to a boil, then cover and reduce to a simmer. Cook until fluffy and all the liquid is absorbed—about 15–18 minutes.

Step 3: Cook the Chicken

Heat a skillet over medium heat with a bit of oil. Remove the chicken from the marinade and sear on both sides until golden and cooked through. Set aside.

Step 4: Thicken the Sauce

Pour the remaining marinade into the skillet. Bring to a simmer and stir in a slurry of cornstarch and water. Cook until the sauce thickens to a glaze-like consistency.

Step 5: Glaze and Serve

Return the chicken to the pan and toss to coat with the thickened sauce. Serve over a bed of coconut rice, and top with green onions or sesame seeds if you like.

Pro Tips for Making the Recipe

• Marinate for maximum flavor: Even 30 minutes makes a big difference. If you can go up to 2 hours, even better.
• Use full-fat coconut milk: Light versions won’t give you the same richness in the rice.
• Rinse your rice: This removes excess starch and gives you fluffier, less sticky grains.
• Don’t skip thickening the sauce: That glossy glaze is what takes this from good to unforgettable.

How to Serve

This dish shines brightest when the chicken is spooned generously over the coconut rice with some of that sticky glaze drizzled on top. For the perfect tropical meal:

Suggested Sides:

• Grilled pineapple slices for extra sweetness and char
• A simple cucumber salad to balance the richness
• Steamed edamame or sautéed bok choy

Garnishes:

• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro or mint for an herby kick

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and rice in separate airtight containers in the fridge for up to 3 days.

Freezing

The glazed chicken freezes well. Place in a freezer-safe container for up to 2 months. Reheat gently to avoid drying out.

Reheating

Microwave or reheat on the stovetop with a splash of water or broth to loosen the sauce and rice. Avoid high heat, especially for the rice—it can dry out.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work just fine, though they may cook a bit faster and be slightly less juicy. Just don’t overcook them.

Can I make the coconut rice in a rice cooker?
Yes, and it works beautifully! Just follow your rice cooker’s instructions and use the same ratio of coconut milk and water.

What if I don’t have pineapple juice?
You can use orange juice as a substitute, but it will taste slightly different. A splash of vinegar with the juice helps mimic the tang of pineapple.

Can I make this dish ahead of time?
Definitely. The chicken can be marinated and even cooked a day ahead. Reheat gently and serve over freshly made rice for the best experience.

Final Thoughts

This Hawaiian Chicken with Coconut Rice is a weeknight lifesaver that tastes like it took hours to make. With its bold, tropical flavors and that irresistible creamy rice, it’s guaranteed to make it into your regular dinner rotation. Try it once, and you’ll see—it’s pure island comfort on a plate.

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