Hawaiian Chicken Coconut Rice (Printable Version)

Tender marinated chicken with pineapple glaze over creamy coconut rice

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
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 coconut milk (full fat, unsweetened)
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 (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish

# Method:

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 refrigerate for at least 15 minutes, up to 2 hours for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for 5-7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let cooked chicken rest for 5 minutes to retain juices, then slice or leave whole according to preference.
05 - Arrange chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro as desired.

# Chef's Tips:

01 -
  • The sticky sweet and savory glaze caramelizes beautifully creating those gorgeous restaurant style charred bits
  • Coconut rice cooks in the same time it takes to grill the chicken so dinner comes together fast
  • Leftovers (if you somehow have any) reheat perfectly for tomorrows lunch
02 -
  • Marinating longer than 2 hours can make the texture mushy because the acid breaks down the protein fibers too much
  • Coconut milk settles in the can so shake it well or you will end up with watery rice and a thick layer of cream on top
  • Let the rice steam off the heat or it will be sticky and clumpy instead of light and fluffy
03 -
  • Pat the chicken dry before grilling for better sear marks and more caramelization on the exterior
  • Save extra pineapple juice to drizzle over the bowls right before serving for an extra burst of freshness

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