Hawaiian Chicken Coconut Rice (Printable Version)

Juicy marinated chicken with sweet pineapple glaze over fragrant coconut rice

# Ingredient List:

→ Chicken & Marinade

01 - 4 boneless skinless chicken thighs or breasts
02 - 3 tbsp soy sauce or tamari
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves minced
07 - 1 tsp fresh ginger grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper

→ Coconut Rice

10 - 1½ cups jasmine rice rinsed
11 - 1 cup full fat unsweetened coconut milk
12 - 1¼ cups water
13 - ½ tsp salt

→ For Serving

14 - 1 cup fresh pineapple cubed
15 - 2 green onions sliced
16 - 2 tbsp toasted shredded coconut
17 - 1 tbsp sesame seeds
18 - Fresh cilantro leaves for garnish

# Directions:

01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and coat evenly. Marinate for at least 15 minutes, up to 2 hours in refrigerator for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, reduce to low, stir once, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade and discard excess liquid. Cook chicken for 5 to 7 minutes per side until cooked through and internal temperature reaches 165°F, developing a slight caramelization.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly or leave whole, depending on preference.
05 - Mound coconut rice onto serving plates and arrange chicken on top. Scatter pineapple cubes, green onions, toasted coconut flakes, sesame seeds, and fresh cilantro leaves over the dish. Serve immediately while warm.

# Expert Tips:

01 -
  • The marinade works double duty, infusing the chicken with incredible flavor while creating a gorgeous caramelized crust
  • Coconut rice is one of those simple sides that makes people think you spent hours on it
  • Everything cooks in under an hour but tastes like it came from a restaurant
02 -
  • Marinating longer than 2 hours can make the texture mushy because the pineapple enzymes break down protein
  • The coconut rice needs the full resting time or the grains will be gummy instead of fluffy
  • Crowding the pan while cooking chicken prevents proper caramelization so work in batches if needed
03 -
  • Toast the coconut and sesame seeds in a dry pan for 2 minutes before serving to wake up their flavors
  • Double the marinade and reserve half before adding raw chicken for a quick sauce to drizzle over everything

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