Go Back
Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice

Embark on a culinary journey to the islands with this delightful Hawaiian Chicken with Coconut Rice recipe, a quick and flavorful dish that brings tropical sunshine to your kitchen. Perfect for busy weeknights or any time you crave a taste of paradise, this recipe is your passport to effortless island dining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup jasmine rice, rinsed
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar (or maple syrup for a refined sugar-free option)
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 tablespoon olive oil or coconut oil
  • 1/4 cup chopped fresh pineapple (canned works too, drained)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish
  • Lime wedges, for serving
  • 1/2 cup water
  • 1 pinch salt

Equipment

  • Medium Saucepan
  • Medium Bowl
  • Large skillet or wok

Method
 

  1. In a medium saucepan, combine the rinsed jasmine rice and coconut milk. Add 1/2 cup of water and a pinch of salt. Stir well and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat before fluffing with a fork.
    1 cup jasmine rice, rinsed, 1 can (13.5 oz) full-fat coconut milk, 1/2 cup water, 1 pinch salt
  2. While the rice is cooking, prepare the chicken marinade. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Add the bite-sized chicken thigh pieces and toss to ensure they are evenly coated. Let the chicken marinate for at least 10 minutes, or up to 30 minutes at room temperature.
    1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tablespoons soy sauce (or tamari for gluten-free), 2 tablespoons brown sugar (or maple syrup for a refined sugar-free option), 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, minced, 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  3. Heat the olive oil or coconut oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is browned and cooked through.
    1 tablespoon olive oil or coconut oil, 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  4. Once the chicken is cooked, carefully pour any remaining marinade from the bowl into the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until it thickens into a glossy glaze that coats the chicken beautifully.
  5. Stir in the chopped fresh pineapple into the skillet with the chicken and glaze. Cook for another 1-2 minutes, just to warm the pineapple through.
    1/4 cup chopped fresh pineapple (canned works too, drained)
  6. Spoon the fluffy coconut rice onto serving plates. Top generously with the Hawaiian chicken and pineapple mixture, making sure to drizzle any extra glaze from the skillet over the top.
    1 cup jasmine rice, rinsed, 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces, 1/4 cup chopped fresh pineapple (canned works too, drained)
  7. Sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side for an extra burst of freshness.
    2 tablespoons chopped fresh cilantro, for garnish, 1 tablespoon toasted sesame seeds, for garnish, Lime wedges, for serving

Notes

Store any leftover Hawaiian Chicken with Coconut Rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. For best results when reheating, add a tablespoon of water or coconut milk.