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Delicious Hawaiian Chicken served with coconut rice on a vibrant plate.

Hawaiian Chicken & Coconut Rice

A tropical dish featuring tender chicken, sweet pineapple, and creamy coconut rice, perfect for casual dinners or festive gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.