Hawaiian Chicken With Coconut Rice (Printable)
Sweet-tangy glazed chicken paired with fragrant coconut jasmine rice for a bright, easy tropical main.
# What You'll Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - ½ cup pineapple juice
03 - ¼ 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 - ½ teaspoon black pepper
10 - ½ 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 - 1½ cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1¼ cups water
16 - ½ teaspoon salt
# How To Make It:
01 - In a medium bowl, whisk together pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - 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.
03 - Rinse jasmine rice under cold running water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes.
04 - Remove the saucepan from heat and let the rice stand, still covered, for 10 minutes to finish steaming. Fluff gently with a fork before serving.
05 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the excess marinade. Cook the chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
06 - Pour the reserved marinade into a small saucepan. Add the diced pineapple and bring to a boil. Reduce to a simmer and cook for 3 to 5 minutes until the sauce is slightly thickened and glossy.
07 - Slice the cooked chicken breasts and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce. Garnish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- The sweet tangy glaze caramelizes on the chicken in a way that makes everyone at the table go quiet for a moment.
- Coconut rice sounds fancy but honestly it is the easiest side you will ever make, and it transforms an ordinary weeknight into something special.
02 -
- Always reserve the marinade before cooking the chicken so you can safely reduce it into a sauce, never reuse raw marinade as a finishing sauce without boiling it thoroughly.
- Letting the rice rest covered off the heat is not optional, those ten minutes finish the steaming process and give you the fluffy texture you are after.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will cook in the same amount of time with no dry spots.
- Shake the can of coconut milk vigorously before opening so the fat and liquid are fully combined, otherwise your rice may cook unevenly.