Hawaiian Chicken & Coconut Rice

When I think of warm, sunny days and the gentle sway of palm trees, I am instantly transported to a tropical paradise. One dish that encapsulates this feeling is Hawaiian Chicken & Coconut Rice. I remember the first time I tried it while enjoying a beach picnic with friends, where the sun kissed our skin, and the waves danced nearby. The blend of sweet pineapple, tender chicken, and creamy coconut rice lingered on my palate and filled my heart with joy. This recipe isn’t just about the flavors; it brings people together, creating wonderful memories around the dinner table. It’s special because it combines vibrant ingredients and captures the essence of Hawaii, no matter where you are.

why make this recipe

Making Hawaiian Chicken & Coconut Rice isn’t just about filling hungry bellies; it’s about bringing a taste of the tropics to your home. This dish is packed with delicious flavors that will excite your taste buds. It’s colorful, healthy, and perfect for any occasion, whether it’s a casual family dinner or a festive gathering. Plus, the easy preparation makes it a go-to recipe for both novice and experienced cooks. Why not treat yourself and your loved ones to this delightful meal?

how to make Hawaiian Chicken & Coconut Rice

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:

1. Prepare Chicken & Marinade: Cut chicken thighs into 1-inch pieces, pat them dry, and place them in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this marinade over the chicken, coating it well. Cover and refrigerate for 30 minutes to 4 hours. Set aside the remaining marinade for later.
2. Craft Glaze: Pour the reserved marinade into a small saucepan. If needed, add 1/4 cup of pineapple juice. Bring to a gentle simmer over medium heat, then reduce to low. Whisk the cornstarch with cold water to form a slurry, then slowly add it to the simmering marinade while whisking continuously until it thickens (1-2 minutes). Remove from heat.
3. Prepare Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir once and bring to a rolling boil over medium-high heat. Stir one more time, reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork and keep it covered until serving.
4. Cook Chicken & Vegetables: Drain the pineapple and cut the bell peppers and red onion into pieces. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion; sauté for 3-5 minutes until they are tender-crisp. Remove and set aside. Add the remaining olive oil to the skillet, then cook the chicken (discard the marinade) in batches if needed for 4-6 minutes, flipping until golden brown and cooked through.
5. Combine & Glaze: Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the thickened glaze over everything, tossing gently to coat. Simmer for 1-2 minutes to meld the flavors. Season with salt and pepper to taste.
6. Assemble & Serve: Place coconut rice on serving plates, then top it with the Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.

how to serve Hawaiian Chicken & Coconut Rice

Serve Hawaiian Chicken & Coconut Rice hot, directly from the skillet. This dish pairs wonderfully with a fresh green salad or a tropical fruit platter. The bright colors and tantalizing scents make it visually appealing and perfect for sharing with friends and family.

how to store Hawaiian Chicken & Coconut Rice

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and rice in a skillet or microwave until heated through. For best results, add a splash of water or coconut milk when reheating to keep it moist.

tips to make Hawaiian Chicken & Coconut Rice

• For added flavor, let the chicken marinate overnight.
• Feel free to add other vegetables like snap peas or carrots for extra color and nutrition.
• For a spicy kick, add sliced jalapeños to the vegetables while sautéing.

variation

Try using shrimp or tofu instead of chicken for a different protein option. You can also swap jasmine rice for brown rice or quinoa for a healthier alternative.

FAQs

1. Can I use chicken breast instead of thighs? Yes, chicken breasts can be used, but thighs tend to be juicier and more flavorful.
2. What can I serve with this dish? This dish pairs well with a simple green salad or steamed vegetables.
3. Can I make this recipe ahead of time? Yes, you can prepare the chicken and rice in advance. Just store them separately in the refrigerator and reheat before serving.

Hawaiian Chicken & Coconut Rice

A tropical dish featuring tender chicken, sweet pineapple, and creamy coconut rice, perfect for casual dinners or festive gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 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

For the Coconut Rice

• 2 cups jasmine rice Rinsed under cold water
• 1 can coconut milk (13.5 oz)
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar

For the Stir-Fry

• 2 tbsp olive oil, divided
• 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
• 1 can pineapple, drained (20 oz), reserve 1/4 cup juice

For Garnishing

• 1/4 cup cilantro, chopped For garnish
• 2 tbsp toasted sesame seeds For garnish
• 2 green onions, thinly sliced For garnish

Method

 

Preparation

1. Cut chicken thighs into 1-inch pieces, pat them dry, and place them in a large bowl.
2. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this marinade over the chicken, coating it well. Cover and refrigerate for 30 minutes to 4 hours.
3. Set aside the remaining marinade for later.

Craft Glaze

1. Pour the reserved marinade into a small saucepan. If needed, add 1/4 cup of pineapple juice.
2. Bring to a gentle simmer over medium heat, then reduce to low. Whisk the cornstarch with cold water to form a slurry, then slowly add it to the simmering marinade while whisking continuously until it thickens (1-2 minutes). Remove from heat.

Prepare Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a heavy-bottomed pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir once and bring to a rolling boil over medium-high heat.
3. Stir one more time, reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes.
4. Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork and keep it covered until serving.

Cook Chicken & Vegetables

1. Drain the pineapple and cut the bell peppers and red onion into pieces.
2. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion; sauté for 3-5 minutes until they are tender-crisp. Remove and set aside.
3. Add the remaining olive oil to the skillet, then cook the chicken (discard the marinade) in batches if needed for 4-6 minutes, flipping until golden brown and cooked through.

Combine & Glaze

1. Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken.
2. Pour the thickened glaze over everything, tossing gently to coat. Simmer for 1-2 minutes to meld the flavors. Season with salt and pepper to taste.

Assemble & Serve

1. Place coconut rice on serving plates, then top it with the Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze.
2. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.

Notes

For added flavor, let the chicken marinate overnight. Feel free to add other vegetables like snap peas or carrots for extra color and nutrition. For a spicy kick, add sliced jalapeños to the vegetables while sautéing.