This Hawaiian Chicken with Coconut Rice is like a mini vacation on your plate. Juicy chicken coated in sweet and tangy flavors pairs perfectly with creamy coconut rice!
Making this dish is a breeze! The coconut rice makes everything feel tropical, and let’s be real, who doesn’t love chicken that tastes like a luau? 🌺
I enjoy serving it with a side of pineapple for that extra zing. It’s a fun dish that brings bright flavors to any dinner, and it’s easy to share with friends and family!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to work with and cook evenly. If you prefer dark meat, go for thighs – they stay juicier. Tofu is a great option if you want a vegetarian dish!
Pineapple Juice: Fresh pineapple juice gives the best flavor, but you can use canned juice if that’s what you have. If you’re looking for a sugar-free option, opt for unsweetened apple juice – it works surprisingly well.
Soy Sauce: Regular soy sauce adds depth, but if you’re gluten-free, coconut aminos or tamari will do the trick. I like using low-sodium soy sauce to control the saltiness in the dish.
Coconut Milk: For the rice, full-fat coconut milk is rich and creamy, but light coconut milk can help cut calories. You can also substitute almond milk or any plant-based milk, but it won’t have the same tropical vibe.
How Do You Marinate Chicken for Maximum Flavor?
Marinating chicken properly makes it juicy and flavorful. The combination of pineapple juice and soy sauce not only adds flavor but also tenderizes the chicken. Here’s how to do it right:
- Combine the marinade ingredients in a bowl. Make sure the sugar is dissolved well.
- Add the chicken breasts, ensuring they are completely covered by the marinade.
- Cover with plastic wrap and refrigerate for at least 30 minutes. For even more flavor, aim for 4 hours!
- Before grilling, let the chicken come to room temperature for about 15 minutes – this helps it cook evenly.
Hawaiian Chicken with Coconut Rice
Ingredients You’ll Need:
For the Hawaiian Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 can pineapple slices (for grilling)
- Fresh cilantro or parsley (for garnish)
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 30-40 minutes to cook, not including the marinating time. You should marinate the chicken for at least 30 minutes, but if you have time, letting it sit for up to 4 hours will make the flavors even better!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and sesame oil. Add the chicken breasts to the bowl and make sure they are fully coated in the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes. If you can, leave it for up to 4 hours to enhance the flavor.
2. Prepare the Coconut Rice:
First, rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch. Next, in a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes or until the rice is tender and has absorbed the liquid. After it’s done, remove it from the heat and keep it covered for another 5 minutes to let it finish cooking.
3. Grill the Chicken:
While the rice is resting, preheat your grill or a grill pan over medium-high heat. Take the marinated chicken out of the refrigerator and let any excess marinade drip off. Grill the chicken for about 6-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Don’t forget to grill the pineapple slices for 2-3 minutes on each side until they are nicely caramelized.
4. Serve:
Use a fork to fluff the coconut rice, then divide it among your serving plates. Top each plate with the grilled chicken and the caramelized pineapple slices. Add a sprinkle of fresh cilantro or parsley on top for a lovely touch!
5. Enjoy:
Serve your Hawaiian chicken with coconut rice warm, and get ready to enjoy a taste of the tropics right at home!
Can I Use Other Chicken Parts in This Recipe?
Absolutely! You can use bone-in chicken thighs or drumsticks instead of chicken breasts. Just remember that they may need a bit longer on the grill to reach the safe internal temperature of 165°F (74°C). Ensure the marinade fully coats them, and adjust grilling time accordingly!
What If I Don’t Have Pineapple Juice?
No problem! You can substitute it with orange juice for a different tropical twist, or use a mix of apple juice and a splash of vinegar for a similar acidity. The flavor may vary slightly, but your dish will still be delicious!
Can I Make the Coconut Rice in Advance?
Yes, you can prepare the coconut rice a day ahead. Just store it in an airtight container in the fridge. When ready to serve, reheat it gently on the stove with a splash of water or coconut milk to restore its moisture. Fluff it up before serving!
How Should I Store Leftovers?
Store any leftovers in separate airtight containers. The chicken will keep in the fridge for up to 3 days, while the coconut rice should also be consumed within that time. To reheat, warm the chicken in the oven or microwave and the rice in the microwave, adding a bit of liquid if needed.
