Hawaiian Chicken With Coconut Rice (Printable)
Pineapple-glazed chicken served on fragrant coconut jasmine rice — bright, savory-sweet tropical flavors.
# What You 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, optional for garnish
→ 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 Make:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - Place the 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 the jasmine rice under cold water until it runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for an additional 10 minutes. Fluff with a fork before serving.
04 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the liquid. Sear the 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 slightly thickens and coats the back of a spoon.
06 - Slice the cooked chicken and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce. Garnish with sliced green onions and sesame seeds if desired.
# Expert Hints:
01 -
- The marinade doubles as a glaze, so nothing goes to waste and the flavor builds twice.
- Coconut rice sounds fancy but requires zero extra effort beyond swapping out water.
- It is gluten free without trying, which makes it an easy win for mixed dietary crowds.
02 -
- Never reuse the raw marinade without boiling it first, which is why reducing it into a glaze solves two problems at once.
- Letting the rice rest covered off the heat is not optional, because that final steam finishes every grain evenly.
03 -
- Grill the chicken outdoors over medium high heat in summer for a smoky char that the stovetop cannot replicate.
- Toast coconut flakes in a dry pan and sprinkle them over the rice for an extra layer of texture and flavor.