Hawaiian Chicken With Coconut Rice (Printable)
Pineapple-glazed chicken over fragrant coconut jasmine rice — an island-inspired weeknight main.
# 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
# Directions:
01 - In a medium bowl, whisk together pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined. Place 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.
02 - Rinse jasmine rice under cold running water until the water runs clear to remove excess starch. Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for an additional 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 marinade for the sauce. Cook 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 over medium heat, then reduce to a simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
05 - Slice the rested chicken breasts against the grain. Mound coconut rice on each plate, arrange the sliced chicken over the rice, and drizzle generously with the pineapple glaze. Finish with sliced green onions and a sprinkle of sesame seeds if desired.
# Expert Tips:
01 -
- The marinade doubles as a glaze so nothing goes to waste and every bite is packed with flavor.
- Coconut rice sounds fancy but it is embarrassingly simple and turns an ordinary Tuesday into something special.
02 -
- Do not skip the resting time on the coconut rice, those 10 minutes under the lid finish the job and prevent mush.
- Undercooked chicken is the enemy so use a thermometer and pull it at 165 degrees Fahrenheit with zero guessing.
03 -
- Grill the chicken over medium high heat instead of pan frying for a smoky char that takes this straight to another level.
- Let the glaze reduce a minute longer than you think it needs because thick and glossy is the texture you are chasing.