Description
Experience a vibrant tropical escape with this Hawaiian Chicken and Coconut Rice recipe, featuring tender marinated chicken and creamy coconut rice. It’s a guaranteed crowd-pleaser that brings the flavors of the islands right to your table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1.5 cups jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil or neutral cooking oil
- 1 cup chopped bell peppers (any color mix)
- 1/2 cup sliced sweet onion
- 1 cup pineapple chunks (fresh or drained canned)
- sliced green onions (for garnish)
- toasted sesame seeds (for garnish)
Instructions
- First, cut the chicken thighs into 1-inch pieces.
- Whisk together the marinade in a medium bowl: pineapple juice, soy sauce, brown sugar, ginger, garlic, rice vinegar, and sesame oil. Add red pepper flakes if desired.
- Add the chicken pieces to the marinade, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes (2-4 hours is better).
- While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade (reserve the marinade) and cook in batches until browned on all sides, about 3-4 minutes per batch. Set aside.
- In the same skillet, add more oil if needed, then sauté the bell peppers and onion for 4-5 minutes until tender-crisp.
- Return the cooked chicken to the skillet, pour in the reserved marinade, and add pineapple chunks.
- Bring to a simmer, scraping up browned bits from the pan, and let simmer for 5-7 minutes until sauce thickens and chicken is cooked through.
- To serve, spoon coconut rice onto plates, top with Hawaiian chicken and vegetables, and garnish with green onions and sesame seeds.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For best flavor, marinate the chicken for 2-4 hours. Sear the chicken in batches to avoid steaming. Adjust sweetness and saltiness of the sauce to taste. Use fresh pineapple for better flavor.