Hawaiian Chicken Coconut Rice (Print Version)
Tropical chicken with caramelized glaze over creamy coconut rice, topped with fresh pineapple.
# 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 Make It:
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, pour marinade over, and coat evenly. Marinate for at least 15 minutes or 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 over high heat, then reduce heat to low, stir once, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff gently with a fork before serving.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill or sear for 5–7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade. Internal temperature should reach 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain or leave whole, depending on preference.
05 - Mound coconut rice onto plates or a serving platter. Arrange chicken over the rice. Top generously with pineapple cubes, sliced green onions, toasted coconut, sesame seeds, and fresh cilantro. Serve immediately while warm.
# Expert Advice:
01 -
- The marinade creates this gorgeous caramelized crust that makes you look like a grill master without any actual grilling skills required
- Coconut rice is one of those magical sides that turns plain rice into something people ask for the recipe for
- Everything cooks in under an hour but tastes like you spent all day planning it
02 -
- Discard any leftover marinade after the chicken comes out, never reuse it without cooking it down thoroughly first
- Coconut rice can stick to the bottom of the pan, so keep your heat low and resist the urge to peek while it simmers
- Pat the chicken dry with paper towels before cooking if you want extra crispy skin, even though we are using skinless pieces
03 -
- Letting the chicken rest before slicing keeps all those juices inside where they belong instead of running all over your cutting board
- Grate your ginger against the grain so you get all that flavor without any tough fibrous strings in your marinade