Hawaiian Chicken with Coconut Rice

by
Print Recipe

Introduction

Hawaiian Chicken with Coconut Rice is a deliciously tropical dish that brings a burst of island flavor to your table. Picture succulent grilled or pan-seared chicken marinated in a sweet and tangy pineapple glaze, paired with a bed of fragrant, creamy coconut rice. The combination of savory chicken and the rich, subtly sweet rice creates a satisfying contrast of flavors and textures that transport you straight to a sun-kissed beach. Whether you’re preparing a cozy family dinner, hosting a summer BBQ, or celebrating a special occasion, this dish is sure to delight.

The first time I made this, I was blown away by how easy it was to make such a vibrant and flavorful meal. The pineapple marinade infused the chicken with just the right amount of sweetness and tang, while the coconut rice added a creamy, comforting touch. The aroma of the rice cooking with coconut milk and the chicken sizzling on the grill made my kitchen feel like a tropical getaway.

What I love most about Hawaiian Chicken with Coconut Rice is how versatile it is. You can adjust the pineapple marinade to your preferred sweetness level, and if you want to kick it up a notch, toss in some grilled vegetables like peppers and onions for added color and crunch. Whether served as a main course or alongside a fresh salad, this dish is a perfect balance of bold, comforting, and refreshing flavors. It’s guaranteed to turn any meal into a tropical celebration.

Perfect for:

  • Summer dinners
  • Tropical-themed parties
  • Family meals
  • BBQs
  • Weeknight dinners

Why You’ll Love This Recipe

Here’s why Hawaiian Chicken with Coconut Rice will become a go-to in your kitchen:

  • Tropical Flavor Explosion: The pineapple marinade infuses the chicken with a sweet and tangy kick that pairs perfectly with the creamy coconut rice.
  • Tender and Juicy Chicken: Whether grilled or pan-seared, the chicken turns out perfectly cooked, tender, and juicy.
  • Creamy Coconut Rice: The coconut milk gives the rice a rich and flavorful base, making it the perfect complement to the savory chicken.
  • Simple to Prepare: This recipe is easy to follow, with minimal prep time and simple ingredients, making it great for both beginners and seasoned cooks.
  • Visually Appealing: The colorful pineapple and fresh herbs make this dish as beautiful as it is delicious.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 500-550 calories
  • Key Nutrients: Protein: 30g, Carbs: 60g, Fat: 15g

Ingredients

Gather these ingredients to make your Hawaiian Chicken with Coconut Rice:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup pineapple juice
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons grated ginger
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • Salt and pepper, to taste

For the Coconut Rice:

  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 tablespoon chopped cilantro (for garnish)
  • Lime wedges (for serving)

Optional Garnishes:

  • Pineapple chunks
  • Chopped green onions
  • Toasted coconut flakes

Ingredient Highlights

  • Pineapple Juice: This provides a sweet and tangy marinade that tenderizes the chicken and infuses it with tropical flavor.
  • Coconut Milk: Used in the rice, it adds richness and a subtle sweetness that pairs wonderfully with the savory chicken.
  • Jasmine Rice: Known for its fragrant aroma, jasmine rice is perfect for absorbing the coconut milk and creating a soft, fluffy base.
  • Honey: Adds a natural sweetness to the chicken marinade, balancing the tartness of the pineapple juice.
  • Ginger and Garlic: These aromatics give the chicken marinade a zingy depth of flavor that complements the other ingredients.

Step-by-Step Instructions

Prepare the Chicken Marinade:

  1. Combine Marinade Ingredients: In a medium bowl, whisk together the pineapple juice, soy sauce, honey, grated ginger, garlic, and lime juice.
  2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).

Prepare the Coconut Rice:

  1. Rinse the Rice: Rinse the jasmine rice under cold water to remove excess starch.
  2. Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
  3. Simmer and Steam: Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
  4. Fluff the Rice: Fluff the rice with a fork and stir in chopped cilantro for a fresh, herby finish.

Cook the Chicken:

  1. Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat.
  2. Cook the Chicken: Remove the chicken from the marinade and season with salt and pepper. Cook the chicken in the skillet for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Alternatively, grill the chicken over medium heat for the same amount of time.

Assemble and Serve:

  1. Serve the Chicken: Place a serving of coconut rice on each plate. Top with the cooked chicken breasts and garnish with fresh pineapple chunks, green onions, and toasted coconut flakes, if desired.
  2. Add Lime: Serve with lime wedges on the side for a fresh burst of citrus.

How to Serve

  • As a Full Meal: Serve the chicken and coconut rice as a main dish with a side of sautéed vegetables or a simple green salad.
  • Tropical Side Dishes: Pair with a tropical fruit salad or grilled pineapple slices for a more island-inspired meal.
  • As a Wrap: Shred the chicken and rice, and wrap it in a warm tortilla with some avocado and salsa for a tropical-style wrap.
  • With a Cold Drink: Serve with a refreshing iced tea, lemonade, or coconut water to enhance the tropical vibe.

Additional Tips

  • Don’t Skip Marinating: Even a short marinating time will infuse the chicken with fantastic flavor, so don’t skip this step.
  • Adjust the Sweetness: Feel free to adjust the amount of honey or sugar in the recipe depending on how sweet you like your chicken and rice.
  • Grilling Option: For a smoky flavor, grill the chicken instead of pan-searing it.
  • Make Extra Rice: Coconut rice is great as leftovers and can be used as a base for other meals or side dishes.
  • Use Fresh Pineapple: If you have fresh pineapple on hand, grill or sauté some to serve on the side or as a garnish.

Recipe Variations

Here are 10 variations you can try for Hawaiian Chicken with Coconut Rice:

  • Teriyaki Chicken: Use teriyaki sauce instead of pineapple juice for a different flavor profile.
  • Spicy Pineapple Chicken: Add red pepper flakes or chopped jalapeños to the chicken marinade for a spicy kick.
  • Grilled Chicken Thighs: Swap chicken breasts for bone-in, skinless chicken thighs for a juicier option.
  • Vegetarian Option: Replace the chicken with grilled tofu or tempeh for a plant-based version.
  • Mango Chicken: Use mango juice or add fresh mango chunks to the marinade for a tropical twist.
  • Coconut Shrimp: Swap out the chicken for shrimp for a quick seafood variation.
  • Lime-Infused Rice: Add extra lime zest to the coconut rice for a tangy burst of citrus.
  • Papaya Salsa: Top the chicken with a fresh papaya salsa made from diced papaya, red onion, cilantro, and lime.
  • Macadamia Nut Crust: Coat the chicken in crushed macadamia nuts before cooking for extra crunch and flavor.
  • Sweet and Sour Chicken: Replace the pineapple juice with sweet and sour sauce for a different tropical twist.

Freezing and Storage

  • Freezing: Freeze cooked chicken separately from the coconut rice for up to 3 months. Reheat thoroughly before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water or coconut milk to the rice if needed.

Special Equipment

  • Large Skillet or Grill Pan
  • Medium Saucepan
  • Mixing Bowl for Marinade
  • Meat Thermometer (optional)
  • Knife and Cutting Board

FAQ

  1. Can I use brown rice instead of jasmine rice? Yes, but brown rice will require a longer cooking time and may need more liquid.
  2. Can I marinate the chicken overnight? Yes, marinating overnight will enhance the flavors. Just ensure to store it in the fridge.
  3. Can I make the rice ahead of time? Yes, you can prepare the rice in advance and reheat it when ready to serve.
  4. Can I substitute the coconut milk? You can use almond milk or regular milk for a lighter version, but it will change the flavor and texture.
  5. Is this dish gluten-free? Yes, as long as you use gluten-free soy sauce or tamari for the marinade.

Conclusion

Hawaiian Chicken with Coconut Rice is a delightful and flavorful dish that brings a taste of the tropics to your table. The tender, marinated chicken pairs perfectly with the creamy, fragrant coconut rice, creating a comforting and satisfying meal that’s perfect for any occasion. Whether you’re craving something new, cooking for a special dinner, or simply want a meal that’s packed with flavor, this dish is sure to impress.

The combination of savory chicken with the subtle sweetness of coconut rice transports you to a sunny island getaway. Easy to make yet full of vibrant flavors, it’s a meal that will become a favorite for any tropical-inspired feast.

I can’t wait to see your take on Hawaiian Chicken with Coconut Rice! Snap a photo and tag me on Instagram—I’d love to see how you make it your own. Don’t forget to share your tips and variations in the comments. Happy cooking!

Leave a Comment