Hawaiian Chicken with Coconut Rice (Printer-friendly)
Tender pineapple-glazed chicken paired with fragrant coconut jasmine rice for a bright, tropical weeknight meal.
# What You Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 cup diced pineapple, fresh or canned and drained
11 - 2 green onions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish, optional
→ Coconut Rice
13 - 1 1/2 cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1 1/4 cups water
16 - 1/2 teaspoon salt
# How to Make It:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, olive oil, and black pepper until well combined.
02 - Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Rinse the jasmine rice under cold running water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, still covered, for 10 minutes. Fluff gently with a fork before serving.
04 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the leftover marinade. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
06 - Slice the cooked chicken breasts and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce. Garnish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- The sauce practically makes itself from the marinade so nothing goes to waste and every bite sings.
- Coconut rice sounds fancy but it is embarrassingly simple and will ruin plain rice for you forever.
02 -
- Do not skip the resting time on the rice because those 10 minutes of steam finish the job and prevent gummy grains.
- Always reserve the marinade before cooking the chicken since it becomes your sauce and throwing it away would be a tragedy.
03 -
- Pound the chicken to an even half inch thickness before marinating so every piece finishes cooking at the same time.
- A pinch of chili flakes in the marinade adds a gentle heat that makes the pineapple flavor pop even more.