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Delicious Hawaiian Chicken Recipe with Easy Creamy Coconut Rice

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A quick and easy tropical-inspired meal featuring juicy caramelized chicken thighs paired with creamy coconut-infused jasmine rice. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup fresh pineapple chunks
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons vegetable oil or coconut oil
  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • Fresh cilantro or green onions (optional, for garnish)

Instructions

  1. Marinate the Chicken (10 minutes active + 30 minutes resting): In a mixing bowl, combine soy sauce, honey (or brown sugar), minced garlic, grated ginger, and pineapple chunks (reserve some for garnish). Toss the chicken thighs in the marinade, ensuring each piece is coated well. Let it rest for at least 30 minutes in the fridge.
  2. Prepare the Coconut Rice (35-40 minutes): Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes. Avoid lifting the lid during cooking.
  3. Rest the Rice (10 minutes): Once cooked, remove the saucepan from heat and let it sit, covered, for 10 minutes to absorb remaining moisture and finish cooking gently.
  4. Cook the Chicken (15-20 minutes): Heat vegetable or coconut oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear each piece for about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Cook in batches if needed. Pour reserved marinade into the pan and simmer for 2-3 minutes until slightly thickened, then spoon over chicken.
  5. Plate and Garnish: Fluff the coconut rice with a fork and serve topped with the Hawaiian chicken. Sprinkle with reserved pineapple chunks and fresh cilantro or green onions.

Notes

Marinate chicken for at least 30 minutes or up to 24 hours for deeper flavor. Use medium-high heat for searing to get a golden crust without burning the sugars. Let rice rest covered off heat for 10 minutes for creamy texture. Use chicken thighs for juiciness; if using breasts, pound evenly and watch cooking time. For gluten-free, substitute soy sauce with tamari. Fresh pineapple preferred but canned in juice works. For low-carb, serve with cauliflower rice cooked in coconut milk.

Nutrition

Keywords: Hawaiian chicken, coconut rice, tropical dinner, easy chicken recipe, creamy coconut rice, weeknight meal, pineapple chicken, gluten-free, dairy-free

Find it online: https://nadinetable.com/delicious-hawaiian-chicken-recipe-with-easy-creamy-coconut-rice/