Hawaiian Chicken Coconut Rice (Printable version)

Tender chicken in sweet-savory glaze over fragrant coconut rice with juicy pineapple

# What you need:

→ Chicken & Marinade

01 - 4 boneless skinless chicken thighs or breasts
02 - 3 tbsp soy sauce or tamari
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves minced
07 - 1 tsp fresh ginger grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper

→ Coconut Rice

10 - 1½ cups jasmine rice rinsed
11 - 1 cup full fat unsweetened coconut milk
12 - 1¼ cups water
13 - ½ tsp salt

→ For Serving

14 - 1 cup fresh pineapple cubed
15 - 2 green onions sliced
16 - 2 tbsp toasted shredded coconut optional
17 - 1 tbsp sesame seeds optional
18 - Fresh cilantro leaves for garnish

# How To:

01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and coat thoroughly. Marinate for at least 15 minutes, up to 2 hours in the refrigerator for deeper flavor penetration.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, stir once, and cover tightly. Simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork before serving.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and discard excess liquid. Cook for 5-7 minutes per side until internal temperature reaches 165°F and surface develops caramelization. Transfer to a cutting board and rest for 5 minutes to retain juices.
04 - Slice rested chicken against the grain or leave whole. Arrange over a bed of warm coconut rice. Top generously with fresh pineapple cubes, sliced green onions, toasted coconut flakes, sesame seeds, and fresh cilantro leaves. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade creates this incredible sticky caramelized exterior that makes people think you slaved all day
  • Coconut rice is basically the comfort food hug you never knew you needed
  • Everything cooks in under an hour but tastes like a vacation
02 -
  • Rinse your jasmine rice until the water runs clear or the coconut rice turns into a sticky mess
  • Do not reuse the marinade as a sauce because it has touched raw chicken
  • The rice needs that full 10 minute resting period off the heat to finish steaming properly
03 -
  • Pat the chicken dry before grilling to get better caramelization on the exterior
  • Toast your coconut flakes in a dry pan for 2 minutes because this tiny step adds so much depth

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