Hawaiian Chicken Coconut Rice (Printable)
Marinated chicken with pineapple glaze over creamy coconut rice
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs or breasts
02 - 3 tablespoons soy sauce (or tamari for gluten-free)
03 - 2 tablespoons honey
04 - 2 tablespoons pineapple juice
05 - 1 tablespoon rice vinegar
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon black pepper
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 cup full-fat unsweetened coconut milk
12 - 1 1/4 cups water
13 - 1/2 teaspoon salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tablespoons toasted shredded coconut (optional)
17 - 1 tablespoon sesame seeds (optional)
18 - Fresh cilantro leaves for garnish
# How to Make It:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and coat evenly. Marinate for at least 15 minutes, up to 2 hours refrigerated for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, stir once, and cover tightly. Simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork before serving.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and discard excess liquid. Cook for 5 to 7 minutes per side until internal temperature reaches 165°F and surfaces are lightly caramelized. Transfer to a plate and rest for 5 minutes before slicing.
04 - Scoop coconut rice onto serving plates. Place grilled chicken over rice and arrange pineapple cubes around the edges. Garnish with sliced green onions, toasted coconut flakes, sesame seeds, and fresh cilantro leaves.
# Expert Advice:
01 -
- The coconut rice cooks itself into the most fragrant, creamy bed of comfort youve ever scooped into a bowl
- That sweet and tangy marinade transforms ordinary chicken into something that tastes like vacation food
02 -
- Discard any leftover marinade after removing the chicken, never reuse it without cooking it down first
- Coconut milk separation is normal, just give the can a good shake before opening
03 -
- Pound the chicken to even thickness before marinating for more consistent cooking
- The chicken is done when it reaches 165°F internally, but pulling it at 160°F lets carryover heat finish the job without drying it out