Nothing beats sinking your fork into tender chicken that’s been bathed in a sweet-tart pineapple-soy marinade, especially when it’s paired with pillowy coconut rice that practically melts in your mouth. Every bite transports you straight to a sun-kissed Hawaiian beach, even if you’re just in your home kitchen. This recipe marries savory, sweet, and tropical flavors in perfect harmony: juicy chicken breasts soak up a marinade of pineapple juice, soy sauce, brown sugar, garlic, and ginger, while jasmine rice simmers in creamy coconut milk and water until it’s impossibly fragrant. Toss in vibrant green onions and crunchy toasted coconut flakes for a burst of freshness and texture, then squeeze a wedge of lime over the top for that irresistible zesty finish.
Cooking this dish feels like hosting a mini luau right on your dinner table. It’s classified as intermediate, but with clear instructions and a little enthusiasm, you’ll have no trouble mastering each step. Total prep time clocks in at about 30 minutes, followed by 35 minutes of cooking and a short 5-minute rest before serving. Each generous serving comes in around 650 kcal—just enough to satisfy your appetite without derailing your goals. Perfect for a laid-back lunch or an impressive dinner party, this Hawaiian Chicken with Coconut Rice is your ticket to an easy weeknight meal with serious island flair. Grab your ingredients, turn up the island tunes, and let’s make something unforgettable.
KEY INGREDIENTS IN HAWAIIAN CHICKEN WITH COCONUT RICE
Before you roll up your sleeves, let’s get familiar with the stars of the show. Each ingredient plays a unique role, layering flavors and textures to create a well-balanced tropical feast. From the sweet undertones of pineapple juice to the creamy silkiness of coconut milk, here’s what you’ll need and why it matters.
- Boneless, skinless chicken breasts
Lean and versatile, these chicken breasts absorb the pineapple-soy marinade beautifully, delivering tender bites in every forkful.
- Pineapple juice
Adds natural sweetness and a hint of tang, tenderizing the chicken while infusing it with tropical flavor.
- Soy sauce
Brings savory umami depth and a touch of saltiness that balances the sweetness of the pineapple and brown sugar.
- Brown sugar
Offers molasses notes and a caramelized finish when the chicken hits the hot skillet, creating a glossy, sticky glaze.
- Garlic cloves, minced
Delivers aromatic pungency that melds seamlessly with the sweet and savory components of the marinade.
- Ground ginger
Provides a gentle warmth and peppery edge, cutting through the sweetness for a more nuanced marinade profile.
- Vegetable oil
Used for sautéing, it ensures the chicken develops a golden-brown sear without sticking to the skillet.
- Salt and pepper
Simple seasonings that enhance the chicken’s natural flavors and ensure every bite is perfectly seasoned.
- Jasmine rice
Fragrant and slightly sticky, jasmine rice serves as the ideal canvas for soaking up the creamy coconut sauce.
- Coconut milk
Transforms plain rice into a luscious, silky side dish, adding richness and subtle sweetness.
- Water
Helps achieve the perfect rice texture by balancing out the creaminess of the coconut milk.
- Salt
A pinch added to the rice cooking liquid enhances all the delicate flavors without overpowering the dish.
- Chopped green onions (for garnish)
Offers a bright, peppery crunch and a pop of verdant color on top of the finished plate.
- Toasted coconut flakes (for garnish)
Adds a toasted, nutty flavor and a satisfying crisp contrast to the soft rice and chicken.
- Lime wedges (for serving)
When squeezed over the plated dish, lime juice brings a refreshing acidity that ties every element together.
HOW TO MAKE HAWAIIAN CHICKEN WITH COCONUT RICE
Get ready to transform simple ingredients into a show-stopping tropical meal. Below, you’ll find clear, detailed steps to guide you through marinating, cooking, and pulling everything together into one cohesive dish.
1. In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger to create a marinade for the chicken. Use a whisk to mix the ingredients well until the sugar fully dissolves and the flavors meld.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours for maximum flavor penetration.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and shake off excess liquid to avoid splattering. Season both sides with salt and pepper to taste.
4. Place the chicken in the skillet and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice golden-brown color. Remove from the heat and let it rest for a few minutes before slicing to lock in the juices.
5. While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear to remove excess starch and prevent clumping.
6. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
7. Once it reaches a boil, reduce the heat to low, cover the saucepan, and simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed.
8. Fluff the coconut rice with a fork and let it sit covered for 5 minutes before serving to ensure it’s light and evenly cooked.
9. Slice the rested chicken and serve it over a bed of coconut rice. Garnish with chopped green onions and toasted coconut flakes. Serve with lime wedges on the side for an extra burst of citrus.
SERVING SUGGESTIONS FOR HAWAIIAN CHICKEN WITH COCONUT RICE
Presentation and pairings can elevate this dish from home-cooked comfort to a dining experience you’ll rave about. Whether you’re serving family or entertaining friends, these ideas will help you plate like a pro and create complementary sides that enhance the tropical theme.
- Fresh cucumber salad tossed in a light rice vinegar dressing for a crisp, cool contrast to the warm, sweet chicken. Layer thin cucumber ribbons and sprinkle with sesame seeds and a few red pepper flakes for a pop of color and texture.
- A tropical mango salsa mix with diced mangoes, red onion, cilantro, and a squeeze of lime juice. Serve on the side or spoon a dollop right on top of the chicken for a sweet, tangy kick.
- Steamed greens such as broccoli or bok choy drizzled with a touch of toasted sesame oil, adding a vibrant green element and an extra dose of nutrients to round out the meal.
- A refreshing pineapple cooler or coconut water cocktail served in hollowed-out pineapple shells to stay on theme and keep your guests hydrated with a fun, island-style beverage.
HOW TO STORE HAWAIIAN CHICKEN WITH COCONUT RICE
Once you’ve indulged in the first round of this tropical delight, you’ll want to keep your leftovers tasting just as vibrant. Proper storage is key to preserving both the succulent texture of the chicken and the creamy consistency of the coconut rice. Follow these tips to maintain freshness and flavor.
- Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart prevents the rice from becoming overly saturated and maintains the chicken’s glaze.
- For longer storage, freeze portions in freezer-safe, airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating to retain moisture.
- When reheating, use a microwave or stovetop with a splash of water or coconut milk to gently steam the rice back to life, and cover the chicken to prevent it from drying out.
- If you have extra garnishes, keep lime wedges, green onions, and toasted coconut flakes in small separate bags or containers so they stay crisp and fresh until ready to use.
CONCLUSION
It’s been an absolute joy walking you through this vibrant Hawaiian Chicken with Coconut Rice—your new go-to recipe for a tropical escape at home. From creating that silky coconut-infused jasmine rice to marinating and searing succulent chicken breasts in a pineapple-soy glaze, every step brings you closer to a flavorful feast that’s both satisfying and visually stunning. Whether you’re a seasoned cook or picking up your first skillet, these clear instructions and handy tips will make the process smooth and enjoyable. Don’t forget to garnish with chopped green onions and toasted coconut flakes, and always finish with a squeeze of fresh lime for the ultimate flavor boost. This dish is versatile enough for a relaxed family dinner, yet impressive enough to serve at your next dinner party. Best of all, with about 30 minutes of prep and 35 minutes of active cooking, you’ll have a full tropical spread on the table in just over an hour.
Feel free to print this article and save it for later—you’ll want to revisit these exotic flavors again and again. Below, you’ll also find a handy FAQ section to answer any lingering questions you might have about substitutions, cooking tips, or ingredient swaps. I’d love to hear how your recipe turned out! Please share your comments, questions, or feedback if you give this Hawaiian Chicken with Coconut Rice a try, or if you need a little extra guidance along the way. Happy cooking, and mahalo for joining me on this tropical culinary adventure!
Hawaiian Chicken with Coconut Rice
Description
This vibrant dish combines tender chicken bathed in a sweet-tart pineapple marinade with fragrant coconut jasmine rice. Bright green onions and zesty lime wedges add a refreshing finish.
Ingredients
Instructions
-
In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger to create a marinade for the chicken. Use a whisk to mix the ingredients well.
-
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, ideally 2-4 hours for maximum flavor.
-
Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and shake off excess liquid. Season the chicken with salt and pepper.
-
Place the chicken in the skillet and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice golden-brown color. Remove from heat and let it rest for a few minutes before slicing.
-
While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
-
In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
-
Once it reaches a boil, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed.
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Fluff the coconut rice with a fork and let it sit covered for 5 minutes before serving.
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Slice the rested chicken and serve it over a bed of coconut rice. Garnish with chopped green onions and toasted coconut flakes. Serve with lime wedges on the side.
Note
- For a spicier kick, add some crushed red pepper flakes to the marinade.
- You can substitute the chicken with tofu for a vegetarian option.
- This dish pairs well with a fresh cucumber salad for added crunch.
- The leftovers can be enjoyed cold in a wrap or salad for a refreshing meal.
