Hawaiian Chicken With Coconut Rice (Printable)
Pineapple-glazed chicken over fragrant coconut jasmine rice — an island-inspired weeknight main.
# What You Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 cup diced pineapple, fresh or canned and drained
11 - 2 green onions, sliced for garnish
12 - 1 tablespoon sesame seeds, optional garnish
→ Coconut Rice
13 - 1 1/2 cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1 1/4 cups water
16 - 1/2 teaspoon salt
# How-To:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Rinse the jasmine rice under cold water until the runoff runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
04 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the marinade for the sauce. Cook the chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes until the sauce slightly thickens and reduces.
06 - Slice the cooked chicken and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple glaze. Garnish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- The sauce does double duty as a marinade and a glaze, so every layer of flavor builds on the last one without extra effort.
- Coconut rice is one of those side dishes that makes people close their eyes when they take the first bite, and it couldnt be simpler to make.
- Everything comes together in under an hour, which means weeknight dinner can taste like a beachside restaurant.
02 -
- Do not skip reserving the marinade before cooking the chicken because that liquid becomes the entire glaze, and you will be left with plain chicken and regret.
- The coconut rice needs that ten minute resting period off the heat, and lifting the lid early releases the steam that finishes the grains properly.
- Chicken thighs work beautifully here and actually stay even more tender, though you may need an extra minute or two per side depending on thickness.
03 -
- Toast the sesame seeds in a dry pan just until they start to smell nutty and turn golden, which takes about thirty seconds and makes them taste like an entirely different ingredient.
- Let the chicken rest for three to four minutes after cooking before slicing so the juices redistribute through the meat instead of pooling on your cutting board.