Irresistible Hawaiian Chicken with Coconut Rice Recipe

Catch your taste buds and prepare for a tropical escape with Hawaiian Chicken and Coconut Rice. Imagine juicy, marinated chicken kissed by the warm sun, dancing on a plate beside fluffy, aromatic rice that tastes like a sweet vacation in your mouth.

This dish isn’t just food; it’s an experience! I remember the first time I tried something similar at a family BBQ. The blend of flavors whisked me away to a beachside luau, complete with hula dancers (okay, maybe just my cousins acting silly). Whether you’re hosting friends or enjoying a cozy night in, this recipe is bound to elevate any occasion.

Ingredients for Hawaiian Chicken with Coconut Rice

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I typically use about 3-4 chicken breasts, but feel free to adjust based on how many hungry mouths you’re feeding.
• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor and aroma that’ll make your kitchen smell heavenly.
• Fresh Ginger: A small knob of ginger adds a zesty kick that complements the sweetness of the coconut perfectly.
• Pineapple Juice: Use pure pineapple juice to infuse sweetness into the chicken and create that tropical vibe.
• Soy Sauce: Low-sodium soy sauce helps balance flavors without overwhelming saltiness—your taste buds will thank you!
• Coconut Milk: Full-fat coconut milk brings creaminess to the rice and gives it that luscious texture everyone craves.
• Jasmine Rice: This fragrant rice is perfect for soaking up all those delicious coconut flavors while remaining fluffy.
• Green Onions: Sliced green onions add freshness and color as a delightful garnish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Hawaiian Chicken with Coconut Rice

Follow these simple steps to prepare this delicious dish:

Step 1: Marinate the Chicken

In a large bowl, combine pineapple juice, soy sauce, minced garlic, and grated ginger. Stir well before adding in your chicken breasts. Cover and let them marinate in the fridge for at least an hour—if you can wait longer, even better!

Step 2: Prepare Your Rice

Rinse jasmine rice under cold water until it runs clear. In a saucepan over medium heat, combine rinsed rice with coconut milk and water ( 1 ratio). Bring to a boil before covering and reducing heat to low. Let it simmer for about 15 minutes or until fluffy.

Step 3: Cook the Chicken

Heat a grill or skillet over medium-high heat. Remove chicken from marinade (but don’t toss that liquid yet—it’ll be sauce later!). Grill or sear each breast for about 6-7 minutes per side until they reach an internal temperature of 165°F (75°C).

Step 4: Make the Sauce

In that same skillet used for cooking chicken (yes, we’re being efficient here), pour in the leftover marinade. Bring it to a simmer for about five minutes until slightly thickened—this magical elixir will be drizzled over everything!

Step 5: Fluff Up That Rice

Once your rice is cooked, fluff it gently with a fork before serving. Taste-test it just in case—you know, quality control!

Step 6: Serve It Up

Place your coconut rice on plates alongside those beautiful chicken breasts. Drizzle with your now-thickened sauce and sprinkle sliced green onions on top for added flair.

Transfer to plates and drizzle with sauce for the perfect finishing touch! You’ve officially transported yourself straight to paradise without ever leaving your kitchen! Enjoy every bite as if you were lounging on a beach towel under swaying palm trees.

Perfecting the Cooking Process

First, marinate the chicken to soak up all that tropical goodness. While it marinates, whip up the coconut rice in a pot, allowing those flavors to meld beautifully. Grill or bake the chicken until it’s juicy and golden brown.

Add Your Touch

Feel free to swap out the chicken for turkey or lamb if you’re feeling adventurous. Add some fresh pineapple chunks, or sprinkle crushed macadamia nuts on top for an extra crunch. Don’t hesitate to experiment with different herbs and spices.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, use a skillet over low heat with a splash of broth to keep the chicken moist and flavorful.

It was a sunny Saturday afternoon when I first whipped this up for my friends. Their smiles were priceless as they devoured every last bite—definitely a moment I’ll cherish forever!

FAQs:

What ingredients are needed for Hawaiian Chicken with Coconut Rice?

To make Hawaiian Chicken with Coconut Rice, you will need chicken breasts or thighs, coconut milk, jasmine rice, pineapple juice, soy sauce, garlic, ginger, and fresh vegetables like bell peppers and onions. For added flavor, consider using green onions and cilantro as garnishes. This combination results in a deliciously tropical dish that is sure to impress anyone at your dinner table.

How long does it take to prepare Hawaiian Chicken with Coconut Rice?

The preparation time for Hawaiian Chicken with Coconut Rice is about 15 minutes. Cooking the chicken and rice takes approximately 25-30 minutes. Overall, you can have this flavorful dish ready in around 45-60 minutes. This makes it perfect for a weeknight meal or a special occasion when you want to impress your guests without spending all day in the kitchen.

Can I substitute any ingredients in the Hawaiian Chicken recipe?

Yes! You can easily adjust the recipe based on your preferences. For example, if you prefer beef or turkey over chicken, those options work well too. Additionally, you can replace jasmine rice with basmati or brown rice for a different flavor profile. To make it vegetarian-friendly, simply use tofu or tempeh instead of chicken and vegetable broth in place of coconut milk.

What is the best way to serve Hawaiian Chicken with Coconut Rice?

Serve Hawaiian Chicken with Coconut Rice on a large platter or individual plates. Garnish with fresh cilantro or green onions for an inviting presentation. Accompany the dish with fresh fruit like sliced pineapple or mango for a burst of sweetness. This not only enhances the tropical theme but also adds vibrant colors to your meal.

Conclusion for Hawaiian Chicken with Coconut Rice:

In summary, Hawaiian Chicken with Coconut Rice is a delightful dish that combines tender chicken with creamy coconut rice infused with tropical flavors. The use of simple ingredients like pineapple juice and soy sauce elevates the taste while ensuring ease of preparation. This recipe offers versatility by allowing substitutions based on personal preferences. Whether it’s a family dinner or a gathering with friends, this dish will be a hit that everyone enjoys!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Hawaiian Chicken with Coconut Rice

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Hawaiian Chicken with Coconut Rice is a vibrant dish that transports your taste buds to a tropical paradise. Juicy marinated chicken, infused with pineapple and soy sauce, pairs beautifully with creamy jasmine rice cooked in rich coconut milk. This delightful meal is perfect for gatherings or cozy nights at home, offering a burst of flavor and aroma that will impress your guests and satisfy your cravings.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1/2 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 3 cloves fresh garlic, minced
• 1-inch piece fresh ginger, grated
• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• Sliced green onions for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate the chicken: In a bowl, mix pineapple juice, soy sauce, garlic, and ginger. Add chicken and marinate in the fridge for at least 1 hour.
2. Prepare the rice: Rinse jasmine rice under cold water until clear. In a saucepan over medium heat, combine rinsed rice with coconut milk and water (1:1 ratio). Bring to a boil, cover, and simmer on low for about 15 minutes until fluffy.
3. Cook the chicken: Heat a grill or skillet over medium-high heat. Remove chicken from marinade (reserve liquid). Grill or sear each breast for 6-7 minutes per side until cooked through (165°F).
4. Make the sauce: In the same skillet used for chicken, pour in the reserved marinade and simmer for about 5 minutes until thickened.
5. Fluff the rice with a fork before serving.
6. Serve: Plate the coconut rice alongside chicken; drizzle with sauce and garnish with green onions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 chicken breast with rice (325g)
• Calories: 590
• Sugar: 6g
• Sodium: 680mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 105mg