Hawaiian Chicken Coconut Rice (Printable)
Tender marinated chicken with sweet pineapple glaze served over fragrant coconut rice for a tropical island-inspired meal.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tablespoons soy sauce (or tamari for gluten-free)
03 - 2 tablespoons honey
04 - 2 tablespoons pineapple juice
05 - 1 tablespoon rice vinegar
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon sesame oil
09 - ¼ teaspoon black pepper
→ Coconut Rice
10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ teaspoon salt
→ For Serving
14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tablespoons toasted shredded coconut (optional)
17 - 1 tablespoon sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish
# How To Make It:
01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and marinate for at least 15 minutes up to 2 hours in the refrigerator.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for 5–7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let the cooked chicken rest for 5 minutes to retain juices, then slice or leave whole depending on preference.
05 - Place chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro if desired.
# Expert Suggestions:
01 -
- The marinade does double duty, creating a caramelized glaze that clings to every bite of chicken
- Coconut rice is the kind of side dish that makes people ask for seconds, possibly thirds
- Everything cooks in under an hour but tastes like you spent all day planning it
02 -
- Rinse your jasmine rice until the water runs completely clear or the coconut rice will turn out gummy
- Letting the chicken rest after cooking is non-negotiable for juicy meat
- Discard any leftover marinade, never reuse it after raw chicken has soaked in it
03 -
- Pat the chicken dry before marinating for better sear marks and more flavor adhesion
- Toast the shredded coconut in a dry pan for 2 to 3 minutes until golden, it makes a huge difference