Description
Hawaiian Chicken & Coconut Rice is a sweet and savory tropical dinner made with juicy pineapple-glazed chicken served over fluffy coconut jasmine rice. This easy weeknight recipe is packed with bold flavor, fresh herbs, and island-inspired comfort the whole family will love.
Ingredients
Scale
For the Hawaiian Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 1/4 cup light brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons olive oil
- 1 (20-ounce) can pineapple rings or chunks, drained
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 medium red onion, cut into wedges
- Salt and black pepper, to taste
For the Coconut Rice
- 2 cups jasmine rice
- 1 (13.5-ounce) can full-fat coconut milk
- 1 1/4 cups water
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Garnish
- Fresh cilantro, chopped
- Toasted sesame seeds
- Green onions, sliced
Instructions
- Prepare the Chicken:
Cut chicken into 1-inch pieces and pat dry. Place in a large bowl. - Make the Marinade:
Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger until combined. - Marinate:
Pour 2/3 of the marinade over the chicken. Cover and refrigerate 30 minutes to 4 hours. Reserve the remaining marinade separately. - Prepare the Glaze:
Bring reserved marinade to a simmer in a saucepan. Mix cornstarch with cold water and whisk into sauce. Simmer 1–2 minutes until thickened. Remove from heat. - Cook the Coconut Rice:
Rinse rice until water runs clear. Combine rice, coconut milk, water, salt, and sugar in a pot. Bring to a boil, reduce heat to low, cover, and cook 18 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork. - Sauté Vegetables:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook bell peppers and onion for 3–5 minutes until tender-crisp. Remove and set aside. - Cook the Chicken:
Add remaining oil to skillet. Cook chicken in batches 4–6 minutes until browned and fully cooked. - Combine Everything:
Return vegetables and pineapple to skillet. Pour glaze over mixture and toss to coat. Simmer 1–2 minutes. - Serve:
Spoon coconut rice onto plates and top with Hawaiian chicken mixture. Garnish with cilantro, sesame seeds, and green onions.
Notes
- Chicken thighs stay juicier than breasts, but both work.
- Do not reuse marinade that touched raw chicken.
- For extra heat, add red pepper flakes or sliced red chili.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian-Inspired / American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg