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Hawaiian Chicken with Coconut Rice

A plate of sticky, glazed Hawaiian Chicken served over fluffy coconut rice, garnished with pineapple chunks and green onions.
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Make this sweet and savory Hawaiian Chicken served alongside fluffy, aromatic coconut rice for a tropical dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • 1 cup water
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh pineapple (for garnish)
  • 2 tablespoons chopped green onion (for garnish)

Instructions

  1. In a bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes to create the marinade.
  2. Place the chicken pieces in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for cooking. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  3. Prepare the coconut rice: Rinse the rice under cold water until the water runs clear.
  4. In a medium saucepan, combine the rinsed rice, 1 cup water, 1 cup coconut milk, and salt. Bring the mixture to a boil over medium-high heat.
  5. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 18 minutes, or until all liquid is absorbed. Do not lift the lid during simmering.
  6. Remove the rice from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
  7. While the rice rests, cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and add the chicken to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until browned and cooked through.
  8. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer.
  9. Stir the cornstarch slurry and pour it into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  10. Serve the Hawaiian chicken immediately over the prepared coconut rice. Garnish with fresh pineapple and green onion.

Notes

  • For a grilled version, marinate the chicken for 2 hours, thread onto skewers, and grill until cooked. Reduce the sauce separately in a small pan until thickened, then brush over the grilled chicken.
  • If you prefer a tangier flavor, add 1/4 cup of crushed pineapple to the marinade.
  • Use jasmine rice for the best texture in the coconut rice.

Nutrition

Find it online: https://savoryskies.com/hawaiian-chicken-with-coconut-rice-recipe/