Hawaiian Chicken With Coconut Rice (Printable version)
Sweet-tangy pineapple-glazed chicken atop fragrant coconut jasmine rice, garnished with scallions and sesame.
# What you need:
→ For the 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, optional garnish
→ For the 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
# How To:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined. Place the chicken breasts in a zip-top bag or shallow dish, pour the marinade over them, and seal. Refrigerate for at least 15 minutes, or up to 2 hours for more intense flavor.
02 - Rinse the jasmine rice under cold running water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes. Fluff gently with a fork before serving.
03 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the leftover marinade for the sauce. Cook the chicken for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
04 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil over medium heat, then reduce to a simmer and cook for 3 to 5 minutes until the sauce has slightly thickened and reduced.
05 - Slice the cooked chicken breasts and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple glaze. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce reduces into a sticky, caramelized glaze that makes the chicken absolutely irresistible.
- Coconut rice sounds fancy but requires zero extra effort beyond dumping everything in one pot.
- Everything on the ingredient list is probably already sitting in your pantry or fridge right now.
02 -
- Never reuse the marinade raw, always boil it thoroughly before serving as sauce.
- Opening the rice lid during cooking releases steam and leads to uneven, gummy grains.
- Letting the chicken rest for 5 minutes after cooking keeps the juices from running out when you slice.
03 -
- Grill the chicken over medium-high heat instead of pan-frying for a smoky char that tastes like a luau.
- Toast the sesame seeds in a dry pan for 60 seconds before sprinkling them on and it changes everything.