Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight
Escape to the tropics with this delightful Hawaiian Chicken & Coconut Rice recipe! Bursting with flavor and color, it’s a perfect dish to brighten your dinner table. The sweet and savory chicken pairs beautifully with creamy coconut rice, making it a satisfying meal for the whole family. If you’re looking for more family-friendly dinner inspirations, consider trying a chicken and rice casserole for a cozy evening.
Why Make This Recipe
This recipe stands out because it combines the vibrant tastes of Hawaii right in your kitchen. With juicy chicken marinated in a tropical sauce and fluffy coconut rice, it’s not just a meal; it’s an experience. Plus, it’s relatively easy to prepare, making it suitable for busy weeknights or special occasions. The inclusion of bell peppers and pineapple adds a colorful touch, making your plate look as good as it tastes. You may also find Hawaiian Teriyaki Chicken Pineapple useful.
Ingredients
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 2 tbsp olive oil, divided
- 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- Salt and pepper to taste
- 2 cups jasmine rice
- 1 (13.5-oz) can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup cilantro, chopped (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Directions
- Prepare Chicken & Marinade: Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour two-thirds of the marinade over the chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve the remaining marinade for glaze.
- Craft Glaze: Pour the reserved marinade into a small saucepan. Add 1/4 cup of pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk cornstarch with cold water to form a slurry. Slowly add the slurry to the simmering marinade, whisking continuously, until it thickens and becomes syrupy (about 1-2 minutes). Remove from heat.
- Prepare Coconut Rice: Rinse jasmine rice under cold water until it runs clear. In a heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir once. Bring to a rolling boil over medium-high heat. Stir once more, reduce to the lowest heat, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let it rest, covered, for another 10 minutes. Fluff with a fork and keep covered until serving.
- Cook Chicken & Vegetables: Drain the pineapple. Cut bell peppers and red onion into 1-inch pieces/wedges. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp. Remove and set aside. Add the remaining olive oil to the skillet. Remove chicken from the marinade (discard used marinade). Cook the chicken in the hot skillet in a single layer (in batches if needed) for 4-6 minutes, flipping until it’s golden brown and cooked through.
- Combine & Glaze: Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the prepared thickened glaze over the ingredients. Toss gently to coat and simmer for 1-2 minutes to meld the flavors. Season with salt and pepper to taste.
- Assemble & Serve: Scoop the coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring there’s plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.
Serving
This Hawaiian Chicken and Coconut Rice can serve about 4-6 people. It’s great for family dinners or when hosting friends. Pair it with a refreshing drink, and you’ve got a perfect tropical meal!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. The flavors actually get better the next day!
Tips
- For a spicier kick, add some crushed red pepper flakes to the chicken marinade.
- Feel free to substitute chicken thighs with chicken breasts for a leaner option.
- If you love quick meals, consider making a quick air fryer chicken crust pizza for an easy family dinner.
Variations
- Swap out jasmine rice with brown rice or cauliflower rice for a healthier option.
- Consider adding other vegetables like snap peas or carrots to enhance both nutrition and color.
FAQs
Q: Can I use frozen chicken?
A: Yes, but make sure to thaw it thoroughly before marinating and cooking.
Q: How can I make this dish vegetarian?
A: You can substitute the chicken with tofu or tempeh, and use vegetable broth instead of marinades that contain chicken.
Q: Can I prepare the dish ahead of time?
A: Yes, you can marinate the chicken and prepare the coconut rice in advance, making it easier to cook at mealtime.
Q: What other dishes can this recipe pair with?
A: This dish goes well with a variety of sides. For something refreshing, try serving it with some Hawaiian Jello shots.
Conclusion
Enjoying the vibrant flavors of the tropics is easy with Hawaiian Chicken & Coconut Rice. This simple yet delicious dish can transport you to a tropical paradise with every bite. For those looking for similar recipes, check out Hawaiian Chicken with Coconut Rice – Joyous Apron or for a twist, try out Tropical Delight: Pineapple Chicken with Coconut Rice at Food Nerd Rockstar. Enjoy your cooking adventure!
Hawaiian Chicken & Coconut Rice
Ingredients
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch dissolved in 2 tbsp cold water For thickening glaze
For the Chicken and Vegetables
- 2 lbs chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- to taste salt and pepper
For the Coconut Rice
- 2 cups jasmine rice Rinsed
- 1 can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
For Garnish
- 1/4 cup cilantro, chopped
- 2 tbsp toasted sesame seeds
Instructions
Preparation and Marinade
- Cut chicken thighs into 1-inch pieces, pat dry and place in a large bowl.
- In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Pour two-thirds of the marinade over the chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve the remaining marinade for glaze.
Craft Glaze
- Pour the reserved marinade into a small saucepan. Add 1/4 cup of pineapple juice if needed.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Whisk cornstarch with cold water to form a slurry. Slowly add the slurry to the simmering marinade, whisking continuously, until it thickens and becomes syrupy (about 1-2 minutes). Remove from heat.
Prepare Coconut Rice
- Rinse jasmine rice under cold water until it runs clear.
- In a heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir once.
- Bring to a rolling boil over medium-high heat. Stir once more, reduce to the lowest heat, cover tightly, and simmer undisturbed for 18 minutes.
- Remove from heat and let it rest, covered, for another 10 minutes. Fluff with a fork and keep covered until serving.
Cook Chicken & Vegetables
- Drain the pineapple. Cut bell peppers and red onion into 1-inch pieces/wedges.
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp. Remove and set aside.
- Add the remaining olive oil to the skillet. Remove chicken from the marinade (discard used marinade). Cook the chicken in the hot skillet in a single layer (in batches if needed) for 4-6 minutes, flipping until it’s golden brown and cooked through.
Combine & Glaze
- Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken.
- Pour the prepared thickened glaze over the ingredients. Toss gently to coat and simmer for 1-2 minutes to meld the flavors. Season with salt and pepper to taste.
Assemble & Serve
- Scoop the coconut rice onto serving plates.
- Top with Hawaiian chicken, vegetables, and pineapple, ensuring there’s plenty of glaze.
- Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.
