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
- 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
Instructions
- 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.
- 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.
- 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).
- Make the sauce: In the same skillet used for chicken, pour in the reserved marinade and simmer for about 5 minutes until thickened.
- Fluff the rice with a fork before serving.
- 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