Hawaiian Chicken Coconut Rice (Printable version)
Tender chicken in pineapple honey glaze over fragrant coconut rice with fresh tropical toppings.
# What you need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper
→ Coconut Rice
10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ tsp salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish
# How to make it:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for 5–7 minutes per side, or until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let the cooked chicken rest for 5 minutes to retain juices, then slice or leave whole as preferred.
05 - Arrange chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro if desired.
# Expert tips:
01 -
- The marinade creates this incredible sticky caramelized exterior on the chicken that people will think took you years to perfect
- Coconut rice is basically comfort food's cooler, more interesting cousin that elevates dinner into something special
02 -
- Don't reuse the marinade the raw chicken soaked in, always make fresh if you want a sauce
- Resist the urge to lift the lid while the coconut rice simmers or you'll lose the steam that makes it fluffy
03 -
- Pat your chicken dry before marinading if you want better browning and more caramelization
- Let the coconut milk settle at room temperature before opening so the cream doesn't separate