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Hawaiian Chicken Coconut Rice

Hawaiian Chicken With Coconut Rice
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Tropical Hawaiian Chicken & Coconut Rice Feast! Sweet, savory, and easy to make. Get this amazing Hawaiian Chicken with Coconut Rice recipe today!

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs
  • Pinch of salt
  • Pinch of black pepper
  • 1 tablespoon cooking oil
  • 1 diced bell pepper (red or yellow)
  • 1/2 medium onion, chopped
  • 2 cloves minced garlic
  • 1 tablespoon freshly grated ginger
  • 1/2 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch
  • 1 cup fresh pineapple chunks
  • 1 teaspoon sesame oil
  • 1.5 cups jasmine rice
  • 1 can (about 13.5 ounces) full-fat coconut milk
  • 1/2 cup water
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt

Instructions

  • Pat about 1.5 to 2 pounds of boneless, skinless chicken thighs dry with paper towels and chop them into 1-inch bite-sized pieces. Season generously with a pinch of salt and black pepper. In a large skillet or wok, heat a tablespoon of your preferred cooking oil (like avocado or grapeseed) over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, until beautifully golden brown and lightly caramelized. Once browned, remove the chicken from the skillet and set aside.
  • In the same skillet, you might need to add a touch more oil. Reduce the heat slightly to medium. Add one diced bell pepper (red or yellow works wonderfully for color and sweetness) and about half a medium onion, chopped. Sauté for 3-5 minutes, until they start to soften and become fragrant. Next, stir in 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Sauté for another minute until incredibly aromatic, being careful not to burn the garlic. For the sauce components, in a small bowl, whisk together ½ cup pineapple juice, ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon ketchup, and 1 tablespoon cornstarch. Pour this mixture into the skillet with the sautéed vegetables. Stir constantly as the sauce heats up, allowing it to come to a gentle simmer and thicken, which should take about 2-3 minutes. It should become glossy and slightly syrupy.
  • Once the sauce has thickened, return the browned chicken pieces to the skillet. Add about 1 cup of fresh pineapple chunks (or well-drained canned chunks) to the pan as well. Stir everything together gently, ensuring every piece of chicken and pineapple is thoroughly coated in the luscious, sticky sauce. Let it simmer all together for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has melded beautifully with all the ingredients. The sauce should be clingy and glossy. Before serving, drizzle in about a teaspoon of sesame oil for an extra layer of nutty aroma and flavor – stir it in quickly. Taste and adjust seasoning if necessary. This completes your sensational Hawaiian Chicken!
  • To prepare the fluffy, aromatic coconut rice, start by rinsing 1.5 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 can (about 13.5 ounces) of full-fat coconut milk, ½ cup of water, 1 teaspoon of granulated sugar, and ½ teaspoon of salt. Give everything a good stir to combine. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 15 minutes. After 15 minutes, remove the pot from the heat and let it rest, still covered, for an additional 10 minutes. Finally, uncover and gently fluff the rice with a fork before serving; it should be incredibly fragrant, subtly sweet, and beautifully creamy.
  • Spoon a generous portion of the fluffy, fragrant coconut rice onto each plate first, creating a beautiful base. Then, artfully arrange a heaping helping of the glossy, pineapple-studded Hawaiian chicken over the rice, ensuring plenty of that sticky, vibrant sauce is drizzled all around. For an extra touch of freshness and color, garnish each plate with thinly sliced green onions or a sprinkle of fresh cilantro. Toasted sesame seeds can also be lightly sprinkled for a subtle nutty crunch and elevated presentation. Serve immediately and watch as everyone’s eyes light up!

Notes

Get ready to whisk your taste buds away to a tropical paradise with this incredible Hawaiian Chicken with Coconut Rice! This dish is a vibrant celebration of sweet, savory, and tangy flavors, all perfectly balanced to create a truly unforgettable meal. Imagine tender, juicy chicken pieces, caramelized to perfection, swimming in a sticky, luscious pineapple-ginger sauce, served alongside fluffy, aromatic coconut rice that’s subtly sweet and incredibly creamy. It’s a meal that feels indulgent and exotic, yet is surprisingly easy to whip up, making it perfect for a weeknight escape or a special weekend treat. Every bite is a delightful melody of textures and tastes, promising to transport you straight to sun-drenched beaches and swaying palm trees.

Find it online: https://thecozycuppa.com/hawaiian-chicken-coconut-rice/