introduction
This easy Hawaiian Chicken with Coconut Rice brings sweet pineapple sauce and creamy coconut rice together. It cooks fast and tastes like a simple island meal at home. For a quick weeknight idea similar in feel to easy rice meals, see this cheesy queso and rice recipe for inspiration.
why make this recipe
Make this dish when you want bright flavors with little fuss. The sauce uses pineapple juice and soy sauce for a sweet and salty mix. The coconut rice is soft and rich. If you like easy soups and comforting chicken dishes, also try a simple creamy chicken tortilla soup to serve another night.
how to make Hawaiian Chicken with Coconut Rice
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season 2 boneless, skinless chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
- Place the chicken in the hot skillet. Cook 5–7 minutes per side until golden and the internal temperature reaches 165°F.
- Remove the chicken and let it rest on a plate.
- In the same skillet, add 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar. Stir and scrape up browned bits.
- Bring the sauce to a simmer and let it cook 3–5 minutes until it thickens slightly.
- Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet and toss in the sauce. Reduce heat to low and let the chicken soak for 2–3 minutes. Remove from heat.
- While the chicken rests, rinse 1 cup jasmine rice under cold water until the water runs clear.
- In a medium saucepan, mix the rinsed rice, 1 can (14 ounces) coconut milk, 1/2 cup water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, stir once or twice.
- When boiling, lower heat to low, cover, and simmer 15–18 minutes. Turn off the heat and let the rice sit, covered, for 5 minutes.
- Fluff the rice with a fork and stir in 1 tablespoon shredded coconut.
- Spoon coconut rice on plates and top with the pineapple-coated chicken. Garnish with 1/4 cup chopped fresh cilantro. For another recipe with bold flavors and contrast, check this Japanese Mounjaro recipe.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 cup jasmine rice
- 1 can (14 ounces) coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon shredded coconut
- 1/4 cup chopped fresh cilantro
Directions :
- Heat olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Place the seasoned chicken breasts into the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside on a plate to rest.
- In the same skillet, pour in the pineapple juice, soy sauce, honey, and rice vinegar, stirring to combine.
- Bring the mixture to a simmer over medium heat, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer for about 3-5 minutes until it thickens slightly.
- Slice the cooked chicken breasts into thin strips or bite-sized pieces.
- Return the sliced chicken to the skillet, tossing it in the sauce to coat.
- Reduce heat to low, letting the chicken soak in the sauce for 2-3 minutes, then remove from heat.
- While the chicken is resting, prepare 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, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once it reaches a boil, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-18 minutes.
- After the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
- Fluff the rice with a fork to separate the grains.
- Stir in the shredded coconut for added texture and flavor.
- To serve, spoon the coconut rice onto plates and top with the chicken coated in the pineapple sauce.
- Garnish with chopped fresh cilantro before serving.
how to serve Hawaiian Chicken with Coconut Rice
Spoon rice first, then place the pineapple chicken on top. Add extra sauce from the pan. Sprinkle chopped cilantro over each plate. Serve with lime wedges or a simple green salad. For a light starter that pairs well, you could serve a small cup of simple chicken soup ideas.
how to store Hawaiian Chicken with Coconut Rice
Cool the chicken and rice to room temperature (no more than two hours). Put in airtight containers. Store in the fridge up to 3–4 days. Reheat gently in a skillet over low heat or microwave in short intervals until hot.
tips to make Hawaiian Chicken with Coconut Rice
- Pat chicken dry before seasoning so it browns well.
- Do not lift the rice lid while it cooks. Keep it covered for the full time.
- Let the chicken rest 5 minutes before slicing to keep it juicy.
- Taste the sauce and add a little more honey or soy if you want sweeter or saltier.
variation (if any)
- Use chicken thighs instead of breasts for more flavor.
- Add bell peppers or pineapple chunks to the skillet when you make the sauce.
- Swap jasmine rice for basmati if you prefer a different aroma.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw fully before cooking. Pat dry and follow the same steps.
Q: Is full-fat coconut milk better?
A: Full-fat coconut milk gives richer rice. You can use light coconut milk to cut calories.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce or tamari.
Q: Can I freeze the cooked meal?
A: You can freeze the chicken and rice separately. Freeze in airtight containers for up to 2 months. Reheat from frozen in the oven or microwave.
Hawaiian Chicken with Coconut Rice
This easy Hawaiian Chicken with Coconut Rice features sweet pineapple sauce and creamy coconut rice for a delightful island meal at home.
Ingredients
Method
Cooking the Chicken
- Heat olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Place the seasoned chicken breasts into the skillet and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
- Remove the chicken from the skillet and set aside to rest.
Making the Sauce
- In the same skillet, pour in pineapple juice, soy sauce, honey, and rice vinegar, stirring to combine.
- Bring the mixture to a simmer while scraping up any browned bits from the bottom.
- Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Slice the cooked chicken breasts into thin strips or bite-sized pieces and return to the skillet, tossing in the sauce to coat.
- Reduce heat to low, allowing the chicken to soak in the sauce for 2-3 minutes before removing from heat.
Preparing the Coconut Rice
- While the chicken is resting, rinse jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes.
- After cooking, let the rice sit covered for 5 minutes before fluffing with a fork and stirring in shredded coconut.
Serving
- Spoon coconut rice onto plates and top with chicken coated in the pineapple sauce.
- Garnish with chopped fresh cilantro before serving.
Nutrition
Notes
Pat chicken dry before seasoning for better browning. Do not lift the rice lid while it cooks.