Hawaiian Chicken With Coconut Rice (Printable)
Sweet-tangy glazed chicken over fragrant coconut jasmine rice, finished with green onions and sesame.
# What You'll 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 Make It:
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. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
02 - Rinse the jasmine rice under cold running water until the runoff is clear. Transfer to a saucepan along with the coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork before serving.
03 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the remaining liquid. Sear the chicken for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
04 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
05 - Slice the rested chicken breasts on a bias. Mound the coconut rice on each plate, arrange the sliced chicken over the top, and drizzle generously with the reduced pineapple sauce. Finish with sliced green onions and a sprinkle of sesame seeds if desired.
# Expert Advice:
01 -
- The sauce reduces into a sticky glaze that caramelizes on the chicken like something from a restaurant kitchen.
- Coconut rice sounds fancy but requires zero extra effort beyond dumping everything in a pot.
- It converts skeptics who think tropical flavors belong only in drinks.
02 -
- Do not skip reserving the marinade before cooking the chicken since that liquid becomes your entire sauce.
- Letting the rice rest covered off the heat is not optional because those 10 minutes finish the steaming process and prevent gummy texture.
03 -
- Grill the chicken over medium-high heat instead of pan-frying for a smoky char that mimics authentic Hawaiian barbecue.
- Chicken thighs substitute beautifully if you prefer darker meat since they stay juicier and are more forgiving with timing.