Hawaiian Chicken with Coconut Rice Recipe

Get ready for a tropical twist on dinner that’s as easy as it is irresistible. This Hawaiian Chicken with Coconut Rice is your ticket to a mini island vacation—right in your own kitchen. Juicy, caramelized chicken glazed with a sweet and tangy pineapple sauce, paired with fluffy, fragrant coconut rice… it’s the kind of meal that’ll have everyone asking for seconds. The best part? It all comes together quickly, making it a perfect go-to for busy weeknights or a relaxed weekend dinner.

Why You’ll Love This Recipe

• Easy, Fast, and Flavorful: A simple marinade transforms everyday chicken into something spectacular. Most of the work happens in the pan or rice pot, and you’re done in under an hour.
• Tropical Flavors That Pop: Sweet pineapple, savory soy sauce, and creamy coconut rice—every bite bursts with contrast and comfort.
• Family-Friendly: This dish is a crowd-pleaser that both kids and adults love. It’s sweet, not spicy, but you can kick it up if you’d like.
• Perfect Pairing: The rich, slightly sweet coconut rice balances out the tangy, sticky chicken perfectly—don’t skip it!

Ingredients You’ll Need

For the Chicken:

• Boneless Skinless Chicken Thighs or Breasts: Chicken thighs stay juicier and soak up flavor beautifully, but breasts work too if you prefer leaner cuts.
• Pineapple Juice: The key to that tropical, tangy-sweet flavor. Fresh or canned both work well.
• Soy Sauce: Adds savory depth and balances the sweetness.
• Brown Sugar: For a glossy, caramelized glaze that sticks to the chicken beautifully.
• Garlic and Ginger: Fresh is best—these aromatics give the dish warmth and zing.
• Cornstarch: Helps the sauce thicken and cling to the chicken.
• Vegetable Oil: For searing the chicken to get that nice golden crust.

For the Coconut Rice:

• Jasmine or Basmati Rice: These long-grain types yield soft, fluffy results with lovely fragrance.
• Coconut Milk (Full-Fat): Adds richness and a subtle sweetness to the rice.
• Water or Chicken Broth: Helps balance the richness of the coconut milk.
• Salt: Just a pinch to enhance the overall flavor.

Variations

• Make It Spicy: Add a dash of Sriracha or red pepper flakes to the sauce for a fiery version.
• Grilled Version: Fire up the grill and cook the marinated chicken for that smoky char. Perfect for summer!
• Add Veggies: Bell peppers, snap peas, or even grilled pineapple chunks make excellent additions for color and crunch.
• Low-Carb Option: Swap the coconut rice for cauliflower rice cooked with a splash of coconut milk.

How to Make Hawaiian Chicken with Coconut Rice

Step 1: Marinate the Chicken

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Add the chicken and let it marinate for at least 30 minutes—longer if you’ve got time.

Step 2: Start the Coconut Rice

While the chicken marinates, rinse the rice until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a gentle boil, then cover and simmer until the rice is tender and liquid is absorbed (about 18-20 minutes). Let it rest, covered, for 5 more minutes.

Step 3: Cook the Chicken

Heat oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the liquid), and sear until golden brown and cooked through. Set aside.

Step 4: Make the Sauce

Pour the reserved marinade into the pan and bring to a simmer. Mix a little cornstarch with water to make a slurry, then stir it into the sauce. Cook until it thickens and turns glossy.

Step 5: Combine and Glaze

Return the chicken to the pan and coat it in the thickened sauce. Let it bubble for a minute or two until sticky and caramelized.

Step 6: Serve

Fluff the coconut rice with a fork and serve topped with the glazed chicken. Spoon extra sauce over the top and garnish with chopped green onions or sesame seeds if you like.

Pro Tips for Making the Recipe

• Don’t Overcook the Rice: Coconut milk can make rice slightly sticky, so keep an eye on the liquid and fluff gently to avoid clumping.
• Marinate Ahead: If possible, marinate the chicken in the morning or overnight for deeper flavor.
• Use Skin-On Chicken Thighs for More Flavor: If you’re not worried about calories, this adds richness and extra crispiness.
• Reduce Sauce to Syrup: Don’t rush this step. The thicker the sauce, the better it clings to the chicken.

How to Serve

This dish is practically made to impress, even if it’s just a weeknight meal.

Garnish Suggestions:

A sprinkle of chopped cilantro, green onions, sesame seeds, or even crushed macadamia nuts adds color and texture.

Side Dishes:

Pair with a crisp cucumber salad, steamed broccoli, or a simple mango slaw for a vibrant, refreshing contrast.

Drinks:

It goes beautifully with iced tea, a cold beer, or a tropical mocktail with lime and mint.

Make Ahead and Storage

Storing Leftovers

Store cooled chicken and rice in separate airtight containers in the refrigerator. They’ll stay fresh for up to 4 days.

Freezing

This recipe freezes surprisingly well. Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat in the microwave or gently in a skillet over medium heat. Add a splash of water or pineapple juice to loosen the sauce and prevent drying out.

FAQs

Can I use canned pineapple instead of juice?
Yes! Just drain the juice from a can of pineapple chunks and use it in the marinade. Bonus: the chunks make a great topping or addition to the sauce.

Is coconut rice sweet?
It’s lightly sweet but mostly savory. The coconut milk gives it a creamy richness, not a dessert-like sweetness. You can adjust salt or add a squeeze of lime to balance the flavor.

Can I make this recipe dairy-free and gluten-free?
Yes, it’s naturally dairy-free. For gluten-free, use tamari or coconut aminos instead of soy sauce.

What’s the best way to thicken the sauce?
A quick cornstarch slurry (cornstarch + cold water) is the easiest and most effective way. Add slowly and stir constantly until the sauce reaches the consistency you like.

Final Thoughts

Hawaiian Chicken with Coconut Rice is the kind of dish that brings pure joy to the table. It’s quick, colorful, packed with flavor, and easy enough for anyone to master. Whether you’re feeding a family or just treating yourself, this recipe is a tropical escape in every bite—give it a try and let it become your new favorite!

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