Hawaiian Chicken with Coconut Rice: A Taste of Paradise From Your Kitchen

Dreaming of a tropical getaway? Bring the vibrant flavors of Hawaii straight to your dinner table with this incredible Hawaiian Chicken with Coconut Rice recipe! This dish is a perfect blend of sweet, savory, and tangy, all balanced with the creamy richness of coconut rice. It's an easy-to-follow recipe that promises a delightful culinary escape without needing a plane ticket.

Why You'll Love This Recipe

This Hawaiian Chicken with Coconut Rice isn't just a meal; it's an experience. The chicken is marinated and cooked to tender perfection in a luscious pineapple-soy glaze, while the coconut rice provides a fragrant and subtly sweet base. It's a crowd-pleaser that's both healthy and incredibly satisfying, perfect for a weeknight dinner or a special occasion.

Ingredients You'll Need:

For the Hawaiian Chicken:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 cup pineapple juice
1/2 cup low-sodium soy sauce
1/4 cup brown sugar, packed
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup fresh pineapple chunks
Green onions, chopped, for garnish
Sesame seeds, for garnish (optional)

For the Coconut Rice:

1 cup jasmine rice, rinsed
1 can (13.5 oz) full-fat coconut milk
1/2 cup water
1/2 teaspoon salt
1 teaspoon sugar (optional, for sweeter rice)

Step-by-Step Cooking Instructions:

1. Marinate the Hawaiian Chicken:

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to penetrate the chicken.

2. Cook the Coconut Rice:

Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using).
Bring the mixture to a boil over medium-high heat, stirring once.
Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

3. Cook the Hawaiian Chicken:

Heat olive oil in a large skillet or wok over medium-high heat.
Remove chicken from the marinade, reserving the marinade.
Add the chicken to the hot skillet and cook until browned on all sides and mostly cooked through, about 5-7 minutes.
Add the diced bell peppers to the skillet and sauté for 3-4 minutes until slightly softened.
Pour the reserved marinade into the skillet. Bring to a simmer and cook for another 5-7 minutes, stirring occasionally, until the sauce has thickened and the chicken is fully cooked through.
Stir in the fresh pineapple chunks during the last 2 minutes of cooking.

4. Serve and Garnish:

Spoon the fluffy coconut rice onto plates.
Top generously with the Hawaiian chicken and its delicious sauce.
Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your homemade Hawaiian feast!

Tips for a Perfect Meal:

Fresh Pineapple is Key: While canned pineapple works, fresh pineapple chunks add a vibrant sweetness and tang that truly elevates the dish.
Don't Overcook the Chicken: Chicken thighs tend to stay juicier, but if using breasts, be careful not to overcook them to keep them tender.
Adjust Sweetness: Taste the marinade and coconut rice before serving and adjust the brown sugar or sugar levels to your preference.
Add Some Heat: For a spicy kick, add a pinch of red pepper flakes to the chicken marinade.

This Hawaiian Chicken with Coconut Rice is more than just a recipe; it's an invitation to savor exotic flavors and create memorable meals. Enjoy this taste of the islands right in your own home!