Hawaiian Chicken With Coconut Rice (Printable)
Sweet-tangy Hawaiian-glazed chicken over fragrant coconut jasmine rice - bright, easy, and gluten-free.
# What You'll Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 cup diced pineapple, fresh or canned and drained
11 - 2 green onions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish, optional
→ Coconut Rice
13 - 1 1/2 cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1 1/4 cups water
16 - 1/2 teaspoon salt
# Steps:
01 - In a medium bowl, whisk together pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Rinse jasmine rice under cold water until the runoff runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
04 - Heat a large skillet or grill pan over medium heat. Remove chicken from the marinade, reserving the liquid. Cook chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
06 - Slice the cooked chicken and arrange over coconut rice. Drizzle with the reduced pineapple sauce and garnish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- The sauce does double duty as both marinade and glaze, which means less cleanup and more flavor packed into every bite.
- Coconut rice sounds fancy but honestly it is one of the easiest things you will ever make.
- It brings bright tropical energy to your plate without requiring any hard to find ingredients.
02 -
- Do not toss the marinade after removing the chicken because that liquid becomes your entire glaze.
- Resist the urge to lift the lid on the rice while it simmers because every peek lets steam escape and leads to uneven cooking.
03 -
- Pound the chicken to an even thickness before marinating so you never end up with dry edges and a raw center.
- Shake the can of coconut milk vigorously before opening because the cream and water often separate and you want both fully blended into the rice.