Hawaiian Chicken & Coconut Rice
Hawaiian Chicken With Coconut Rice: Escape to the tropics with this easy, flavorful dish! Taste paradise tonight!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
Scale
- 450 grams Chicken Breasts, cut into 1-inch pieces
- 120 ml Pineapple Juice
- 60 ml Soy Sauce
- 15 ml Rice Vinegar
- 30 grams Brown Sugar
- 3 cloves Garlic, minced
- 15 grams Fresh Ginger, grated
- 5 ml Sesame Oil
- 15 grams Cornstarch
- 1 Red Bell Pepper, diced (optional)
- 2 Green Onions, sliced
- 5 grams Sesame Seeds
- 200 grams Jasmine Rice
- 400 ml Full-Fat Coconut Milk
- 120 ml Water
- 5 grams Sugar
- 2 grams Salt
- 1 Lime, juiced
Instructions
- Pat the chicken pieces thoroughly dry. In a medium bowl, whisk together the pineapple juice, soy sauce, rice vinegar, brown sugar, minced garlic, grated fresh ginger, and sesame oil. Add the chicken pieces to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- While the chicken is marinating, prepare the coconut rice. In a medium saucepan, combine the rinsed jasmine rice, full-fat coconut milk, water, a pinch of sugar, and a touch of salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover tightly, and simmer for 15-18 minutes, until all liquid has been absorbed and rice is tender. Remove from heat and let steam, still covered, for another 5-10 minutes. Fluff gently with a fork and squeeze some fresh lime juice over it.
- To cook the chicken: If baking, preheat oven to 400°F (200°C). Arrange chicken in a single layer on a parchment-lined baking sheet, reserving the marinade. Bake for 15-20 minutes, flipping halfway, until cooked through and lightly golden. If searing, heat a large skillet or wok over medium-high heat with a little oil. Cook chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. If grilling, thread chicken onto skewers and grill over medium heat, turning often, for 8-12 minutes until cooked and charred.
- For the glaze: Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together 15 grams of cornstarch with 30 ml of cold water to form a slurry. Slowly whisk the cornstarch slurry into the simmering marinade, stirring constantly until the sauce thickens to a glossy glaze (1-2 minutes). Remove from heat and toss the cooked chicken with this luscious glaze until every piece is coated. Add diced red bell pepper and sauté briefly if desired. Cooked chicken should reach an internal temperature of 165°F (74°C).
- To serve: Spoon a generous mound of coconut rice onto each plate. Lovingly arrange the glazed chicken pieces over or beside the rice. Garnish generously with freshly sliced green onions, toasted sesame seeds, and optionally, a few vibrant red bell pepper strips. A final garnish of fresh cilantro or a wedge of lime can be added for extra flavor and visual appeal.
Notes
Picture this: succulent, tender chicken, kissed with a vibrant, tangy-sweet glaze that sings of the tropics, perfectly paired with fluffy, aromatic coconut rice that melts in your mouth. This Hawaiian Chicken with Coconut Rice isn’t just a meal; it’s an escape to paradise right in your own kitchen! The chicken is marinated to perfection, then baked or grilled until caramelized and juicy, while the rice offers a creamy, fragrant counterpoint that elevates every bite. It’s a symphony of flavors and textures – sweet, savory, a touch of tangy, all harmonizing beautifully for a dish that’s both comforting and exhilarating.