Name: Hawaiian Chicken with Coconut Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 cup pineapple juice; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 2 teaspoons minced garlic; 1 teaspoon minced ginger; 1/2 teaspoon black pepper; 1 can (14 oz) coconut milk; 1 cup jasmine rice; 1 1/2 cups water; 1/2 teaspoon salt; Sliced green onions; Sesame seeds

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Introduction

Hawaiian Chicken with Coconut Rice is a delightful combination of sweet, savory, and tropical flavors that bring a taste of the islands to your dinner table. Tender grilled chicken breasts marinated in a pineapple-soy mixture pair perfectly with fragrant coconut-infused jasmine rice. This dish is simple to prepare and sure to impress.

A white bowl filled with a base layer of soft, fluffy white rice, topped with five grilled chicken pieces that show caramelized, golden-brown char marks with some dark grill spots. The chicken is glazed with a shiny, slightly sticky sauce. Scattered over the chicken are small green onion slices, red onion bits, and fresh green cilantro leaves. There are two half lemon slices placed near the chicken, adding a bright yellow contrast. A sprinkle of white sesame seeds is seen over the chicken, enhancing the texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon black pepper
1 can (14 oz) coconut milk
1 cup jasmine rice
1 1/2 cups water
1/2 teaspoon salt
Sliced green onions and sesame seeds for garnish

Instructions

Step 1: In a large bowl, combine pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and black pepper. Mix well to create the marinade.
Step 2: Add the chicken breasts to the marinade, making sure they are fully coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
Step 3: Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Step 4: Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Let the chicken rest for a few minutes before slicing.
Step 5: While the chicken grills, prepare the coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.
Step 6: Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
Step 7: Fluff the coconut rice with a fork, then let it sit covered for 5 minutes before serving.
Step 8: Slice the grilled chicken and serve it over the coconut rice. Garnish with sliced green onions and sesame seeds.

Tips & Variations

Marinate the chicken overnight for even more flavorful and tender results.
For a spicy kick, add a pinch of red pepper flakes to the marinade.
Substitute brown rice for jasmine rice, but increase the cooking time and water accordingly.
If you don’t have a grill, cook the chicken in a hot skillet or bake at 400°F (200°C) for 20-25 minutes.
Add diced pineapple to the rice or serve alongside for an extra layer of tropical sweetness.

Storage

Store cooked chicken and coconut rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist and the chicken tender.

How to Serve

A clear glass bowl filled with many pieces of raw marinated chicken, each piece showing a mix of light brown, tan, and reddish spices coating the meat. The chicken pieces have a slightly shiny texture from the marinade, and the different sizes and shapes of the pieces fill the bowl closely together. The bowl sits on a white marbled surface that has soft grey specks and veins, adding a clean and simple background to the rich colors of the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to thaw the chicken fully before marinating to ensure even cooking and better flavor absorption.

Is coconut milk necessary for the rice?

Coconut milk gives the rice its distinctive creamy texture and flavor, but you can substitute with regular milk or additional water if preferred, though the taste will be less rich.