A tropical-inspired dish featuring tender Hawaiian-style chicken served with creamy coconut rice, perfect for a flavorful and satisfying meal.

Units Scale

Cook Mode Prevent your screen from going dark

In a bowl, mix soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil to create the marinade.
Add chicken thighs to the marinade, cover, and refrigerate for at least 1 hour (up to overnight).
Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side until fully cooked. Remove from pan and set aside.
Pour remaining marinade into the skillet and bring to a boil. Mix cornstarch with water to make a slurry and stir into the sauce to thicken.
Return the cooked chicken to the skillet and coat with the sauce. Simmer for 2–3 minutes.
In a saucepan, combine coconut milk, water, rice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
Fluff the coconut rice and serve with Hawaiian chicken on top. Garnish with green onions and sesame seeds.