Easy Recipes: Hawaiian Chicken with Coconut Rice
A tropical dinner recipe with tender chicken, sweet pineapple, and fluffy coconut rice—pure island comfort!
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken thighs
- 1/3 cup soy sauce
- 1/3 cup pineapple juice
- 1/4 cup brown sugar
- 1 tsp minced garlic
- 1 tbsp oil
- 1/4 tsp black pepper
- 2 cups jasmine rice
- 1 1/4 cups water
- 1 1/4 cups canned coconut milk
- 1/2 tsp salt
- 1/2 cup diced pineapple
- Chopped green onions (optional)
Instructions
- In a bowl, mix soy sauce, pineapple juice, brown sugar, minced garlic, and black pepper to create the marinade.
- Add chicken thighs to the marinade and refrigerate for at least 2 hours or overnight.
- In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 18 minutes.
- While the rice cooks, heat oil in a skillet over medium-high heat. Cook the marinated chicken until browned and fully cooked, about 6–8 minutes per side.
- Add diced pineapple to the skillet and sauté briefly with the chicken.
- Fluff the coconut rice and serve with the chicken. Garnish with green onions if desired.