Easy Hawaiian Chicken with Coconut Rice
If you want to serve a tropical feast all on one plate, Hawaiian Chicken with Coconut Rice delivers. This colorful, hearty dish pairs marinated chicken with sweet, coconut-infused rice for a special dinner or family meal. Brimming with high-quality ingredients and a balance of sweet, savory, and perhaps the faintest hint of tang, this dish is both delicious and nutritious.
Hawaiian Chicken with Coconut Rice is a fusion cuisine & is a big part of the Hawaiian staple. Traditionally, the chicken is marinated with pineapple juice, soy sauce, garlic and ginger, and has a sweet and savory flavor. Then the chicken is grilled or pan-seared to perfection. It’s served with coconut rice, rice steamed in coconut milk, which gives it a rich and creamy consistency, and a little sweetness that complements the saltiness of the chicken. Your delicious tropical dish is often garnished with fresh herbs such as cilantro and is served with either grilled pineapple or vegetables.
Below you will find out why this dish should have a place in your cooking repertoire, a detailed ingredient list, equipment needed, step-by-step instructions, nutritional information and lots of tips with everything needed to make the most of every bite!
Why You’ll Love This Recipe
- A burst of tropical flavor: The sweet and savory marinade, with pineapple and soy sauce, goes perfectly with the richness of the coconut rice.
- Easy to make: With basic ingredients and easy steps, a great recipe for cooks at any level.
- Versatile: Perfect for weeknight dinners, meal prep or even celebrations.
- Well balanced: It’s decadently nutritious, with a good balance of protein, good fats and carbohydrate.
- Customizable: Make your own choice concerning sweetness, spice or texture
- Total Time: 45 minutes (excluding marinating time)
- Yield: Serves 4
Ingredients
For the Hawaiian Chicken:
- 2 lbs (900g) chicken thighs or chicken breasts (boneless, skinless)
- 1 cup pineapple juice (fresh or canned)
- 1/3 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1/4 tsp red pepper flakes (optional, for a spicy kick)
- 2 cups fresh pineapple chunks for grilling (optional but highly recommended)
For the Coconut Rice:
- 1.5 cups jasmine rice (or any long-grain white rice)
- 1.5 cups canned coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 tbsp sugar (optional, for a slightly sweeter rice)
Required Equipment
To prepare the recipe, you’ll need:
- Mixing bowls (for marinades)
- Whisk or fork (to mix ingredients)
- Measuring cups and spoons
- Medium pot (for the rice)
- Grill pan/skillet or outdoor grill (for cooking chicken)
- Instant-read thermometer (optional but highly recommended for precise cooking temperature)
Instructions
Here’s how to make the spicy dish in a few simple steps:
Step 1 – Marinate the Chicken
- Make the marinade: In a medium mixing bowl, mix together the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger and (if using) red pepper flakes. Mix thoroughly.
- Marinate the chicken: Combine the chicken thighs or breasts in a resealable plastic bag or shallow dish. Alternatively, add the marinade and coat all the chicken. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, overnight if you can, for maximum flavor.
Step 2 – Cook the Coconut Rice
- Wash the rice: Wash the rice in cold water until the water is clear. This removes excess starch and keeps the rice from being sticky.
- Combine ingredients: In a medium pot, stir together coconut milk, water, salt and sugar (if using). Stir in the rinsed rice.
- Cook the rice: Add the mixture to a boil, then return heat to a simmer. Cover it with a lid and cook on low heat for 15 minutes without taking off the lid. Turn off the heat and let the rice rest (still covered) for 5 minutes. Fluff with a fork and serve.
Step 3 – Grill the Chicken
- Prepare the grill: Heat your grill or grill pan to medium-high. Lightly grease the surface so it does not stick.
- Cook the chicken: Take out the chicken from the marinade (keeping the marinade) and place on the grill for 4-6 minutes on both sides or until the internal temperature reads 165°F (74°C).
- Optional step: On the grill, charred sweet, fresh chunks of pineapple for a smoky-sweet side.
- Glaze the chicken (Optional) : In a small saucepan over medium heat, simmer the reserved marinade for 5 to 10 minutes, then brush it on the chicken for flavor.
Step 4 – Plate and Serve
Spoon some of the warm coconut rice out onto a plate, add on some juicy grilled chicken, and top with fresh grilled pineapple chunks. Serve with steamed vegetables or a light salad as a side for a complete meal.
Notes
How to Serve
- Main dish: Serve it to make a meal with vegetables such as roasted broccoli, sautéed bok choy or grilled zucchini.
- Family style: Serve the coconut rice and chicken on a big platter, inviting people to help themselves in more casual gatherings.
- Meal prep: Transfer individual portions into airtight containers to make meals easy to grab for lunches or dinners during the week.
Nutrition (Per Serving)
- Calories: 480
- Protein: 32g
- Carbohydrates: 48g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 930mg
- Fiber: 2g
- Sugar: 12g
- Prep Time: 15 minutes (plus 1-2 hours for marinating)
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grill or Stove
- Cuisine: Hawaiian
- Diet: Gluten Free