Hawaiian Chicken & Coconut Rice
A delightful Hawaiian chicken dish paired with creamy coconut rice, bursting with tropical flavors and perfect for family dinners.
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.
Notes
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.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 80gProtein: 35gFat: 20gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 16g
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