Ingredients
Scale
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