Hawaiian Chicken with Coconut Rice (Printable)
Sweet-tangy glazed chicken paired with fragrant coconut jasmine rice for a bright, tropical weeknight meal.
# What You'll Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce (tamari)
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, drained)
11 - 2 green onions, sliced (for garnish)
12 - 1 tablespoon sesame seeds (optional, for 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 Prepare:
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 more pronounced flavor.
03 - Rinse jasmine rice under cold water until the runoff runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat 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.
04 - Heat a large skillet or grill pan over medium heat. Remove chicken from the marinade, reserving the liquid. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Pour the reserved marinade into a small saucepan. Add diced pineapple and bring to a boil. Reduce to a simmer and cook for 3 to 5 minutes until the sauce slightly thickens and coats the back of a spoon.
06 - Slice the cooked chicken breasts and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple glaze. Garnish with sliced green onions and sesame seeds if desired.
# Expert Advice:
01 -
- The sauce walks a perfect line between sweet and tangy, the kind of glaze that makes you lick your plate when nobody is looking.
- Coconut rice sounds fancy but honestly it is easier than regular rice and tastes like you put in far more effort than you did.
02 -
- Do not skip reserving the marinade before cooking the chicken, that liquid becomes your sauce and without it the dish feels incomplete.
- Letting the rice rest covered off the heat for the full ten minutes is the difference between tender fluffy grains and a sticky clump.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will cook in the exact same window, no more cutting into the thickest breast to check while the rest dries out.
- Full fat coconut milk is non negotiable here, the reduced fat version leaves you with rice that tastes like it is missing something it cannot name.