Hawaiian Chicken Coconut Rice (Printable)

Tender glazed chicken over aromatic coconut rice with fresh pineapple chunks for a tropical island-inspired meal.

# What You’ll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper

→ Coconut Rice

10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ tsp salt

→ For Serving

14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish

# How-to Steps:

01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish and pour marinade over. Marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 10 minutes. Fluff with a fork.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or sear for about 5–7 minutes per side, or until chicken is cooked through and slightly caramelized. Discard any unused marinade.
04 - Rest the cooked chicken for 5 minutes, then slice or leave whole.
05 - Serve chicken over a bed of coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro if desired.

# Expert Advice:

01 -
  • The marinade creates this incredible sticky glaze that makes the chicken taste like it came from a restaurant
  • Coconut rice is secretly simple but feels so luxurious and special
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • The chicken will continue cooking slightly as it rests, so pull it off the heat when it's just done
  • Coconut milk can separate in the can, so give it a good shake before measuring
  • Don't skip rinsing the rice, it's the secret to restaurant-quality texture
03 -
  • Pat the chicken dry before marinating for better adhesion of the glaze
  • Use a meat thermometer to avoid overcooking, 165°F is your target

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