Description
There’s something about the blend of sweet pineapple, sticky glaze, and savory grilled chicken that instantly whisks you away to a breezy Hawaiian evening. This Hawaiian Chicken with Coconut Rice isn’t just a recipe—it’s a little escape to the islands, right from your own kitchen.
My love for this dish started during a summer cookout at my aunt’s backyard, where the smoky scent of pineapple-marinated chicken wafted through the air, mingling with laughter and ukulele tunes from the radio. The chicken was glazed, golden, and juicy—perfectly paired with fluffy coconut rice that brought it all together. That day, I knew this was a recipe worth preserving and sharing.
This dish has become a go-to for weeknight meals, summer gatherings, and even cozy winter dinners when we’re craving something sunny. It brings people together with its vibrant flavors and comforting textures.
Ingredients
- For the Hawaiian Chicken:
- 1½ lbs boneless, skinless chicken thighs
- 1/3 cup low-sodium soy sauce
- 1/3 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Pineapple slices (fresh or canned) for serving
- 1 tablespoon oil for cooking
- For the Coconut Rice:
- 1½ cups jasmine rice
- 1 cup canned coconut milk (full fat)
- 1¼ cups water
- ½ teaspoon salt
Instructions
- Marinate the Chicken:
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, sesame oil, garlic, and ginger. Add the chicken thighs and let them marinate for at least 30 minutes, or ideally up to 4 hours in the refrigerator. - Make the Coconut Rice:
Rinse the jasmine rice until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a gentle boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it rest for 10 minutes before fluffing. - Cook the Chicken:
Heat oil in a large skillet or grill pan over medium heat. Remove chicken from marinade (reserve marinade) and sear each side for 4–5 minutes until golden and cooked through. Set aside. - Thicken the Sauce (Optional):
Pour the reserved marinade into the same skillet and bring to a boil. Stir in cornstarch mixed with a tablespoon of water. Simmer for 2–3 minutes until thickened to a glaze. - Serve:
Plate the coconut rice, top with juicy Hawaiian chicken, spoon over the glaze, and garnish with grilled pineapple slices or chopped green onions.
Notes
- You can grill the chicken instead of pan-searing it for even more charred flavor.
- Add bell peppers or snap peas for a veggie-packed version.
Nutrition
- Calories: 510