Hawaiian Chicken With Coconut Rice (Printable Version)
Sweet-tangy glazed chicken with pineapple and ginger, served over fragrant coconut jasmine rice.
# 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, optional for garnish
→ 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:
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 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 water until the runoff runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. 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 covered for an additional 10 minutes before fluffing with a fork.
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.
06 - Slice the cooked chicken and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce and garnish with sliced green onions and sesame seeds if desired.
# Expert Advice:
01 -
- The sauce walks a perfect line between sweet and tangy, clinging to every bite of chicken without overpowering it.
- Coconut rice sounds fancy but it is embarrassingly simple and transforms an ordinary weeknight into something that feels planned.
02 -
- Do not reuse the marinade raw as a finishing sauce because it has had raw chicken sitting in it, which means it must be boiled thoroughly before serving.
- Resist the urge to lift the lid on the rice while it cooks because every peek lets steam escape and steam is what actually finishes cooking the grains.
03 -
- Let the chicken rest for three to four minutes after cooking before slicing so the juices redistribute instead of pooling on your cutting board.
- Shake the can of coconut milk vigorously before opening because the fat and liquid often separate and you want both fully incorporated into the rice.