Hawaiian Chicken With Coconut Rice (Printable)
Marinated Hawaiian chicken atop coconut jasmine rice, garnished with pineapple, onions, toasted sesame and cilantro.
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts or thighs
02 - ⅓ cup soy sauce
03 - ¼ cup pineapple juice
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons olive oil
08 - ½ teaspoon black pepper
09 - ½ teaspoon smoked paprika
→ For the Coconut Rice
10 - 1½ cups jasmine rice, rinsed
11 - 1 (14 oz) can coconut milk
12 - 1 cup water
13 - ½ teaspoon salt
→ For Garnish
14 - ½ cup fresh pineapple, diced
15 - 2 tablespoons green onions, sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro leaves
# How-To:
01 - Whisk together soy sauce, pineapple juice, honey, minced garlic, grated ginger, olive oil, black pepper, and smoked paprika in a mixing bowl until well combined.
02 - Place chicken in a resealable bag or shallow dish and pour the marinade over, ensuring the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor penetration.
03 - Rinse jasmine rice thoroughly and transfer to a medium saucepan. Add coconut milk, water, and salt, then stir to combine. Bring to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 18 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
04 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from the marinade, discarding any excess. Sear for 6 to 7 minutes per side until the chicken is cooked through and achieves a golden, caramelized exterior.
05 - Slice the cooked chicken and arrange over a bed of coconut rice. Garnish with diced fresh pineapple, sliced green onions, toasted sesame seeds, and fresh cilantro leaves.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so you get deep caramelized flavor without any extra work.
- Coconut rice sounds fancy but honestly cooks just like regular rice with one easy swap.
- It is completely dairy free, which makes it a safe bet for dinners with mixed dietary needs.
02 -
- If you rush the marinade time, the chicken will still cook fine but you will miss the depth that makes this dish special.
- Do not skip the 5 minute resting period for the rice because that final steam makes the difference between fluffy and sticky.
03 -
- Pat the chicken dry with a paper towel before searing so you get a real crust instead of steamed chicken.
- Reserve a tablespoon of the marinade before adding raw chicken and brush it on during the last minute of cooking for an extra sticky glaze.