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why make this recipe
Hawaiian Chicken & Coconut Rice is a delightful tropical meal that brings the taste of the islands right into your kitchen. With its sweet and savory flavors, this dish offers a refreshing twist on traditional chicken dinners. The combination of juicy chicken, colorful vegetables, and creamy coconut rice makes it not just tasty but visually appealing as well. Plus, it’s a simple recipe that can impress family and friends, making it perfect for gatherings or a cozy night in.
how to make Hawaiian Chicken & Coconut Rice
Ingredients :
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 2 tbsp olive oil, divided
- 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- Salt and pepper to taste
- 2 cups jasmine rice
- 1 (13.5-oz) can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup cilantro, chopped (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Directions :
Prepare Chicken & Marinade: Cut chicken thighs into 1-inch pieces, pat dry, and place in a large bowl. In a separate bowl, whisk together 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, and grated ginger. Pour two-thirds of the marinade over the chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve the remaining marinade for the glaze.
Craft Glaze: Pour the reserved marinade into a small saucepan. Add 1/4 cup pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly add the slurry to the simmering marinade, whisking continuously until it thickens and becomes syrupy (about 1-2 minutes). Remove from heat.
Prepare Coconut Rice: Rinse 2 cups jasmine rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice, 1 (13.5-oz) can coconut milk, 1 1/4 cups water, 1 tsp salt, and 1 tbsp sugar. Stir once. Bring to a rolling boil over medium-high heat, stir once more, reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork and keep covered until serving.
Cook Chicken & Vegetables: Drain the pineapple. Cut bell peppers and red onion into 1-inch pieces and wedges. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion and sauté for 3-5 minutes until tender-crisp. Remove from the skillet and set aside. Add the remaining 1 tbsp olive oil to the skillet. Remove chicken from the marinade (discard the used marinade). Cook chicken in the hot skillet in a single layer (in batches if needed) for 4-6 minutes, flipping until golden brown and cooked through.
Combine & Glaze: Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the prepared thickened glaze over the ingredients. Toss gently to coat and simmer for 1-2 minutes to meld flavors. Season with salt and pepper to taste.
Assemble & Serve: Scoop coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.
how to serve Hawaiian Chicken & Coconut Rice
Serve this dish hot on a large platter or individual plates. Make sure to include an ample amount of the creamy coconut rice beneath the colorful chicken and vegetables. The garnishes like cilantro, sesame seeds, and green onions add a vibrant finishing touch.
how to store Hawaiian Chicken & Coconut Rice
If you have leftovers, store them in an airtight container in the refrigerator. The dish can be kept for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra coconut milk to keep the rice moist.
tips to make Hawaiian Chicken & Coconut Rice
- For extra flavor, let the chicken marinate overnight.
- You can use other vegetables such as snap peas, broccoli, or carrots based on your preference.
- If you like it spicy, consider adding some red pepper flakes or a touch of hot sauce to the glaze.
variation
Feel free to substitute chicken thighs with chicken breasts or even tofu for a vegetarian option. You can also try adding different fruits like mango or papaya for a unique tropical twist.
FAQs
Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw it completely before marinating to ensure even flavoring.
Can I make this recipe ahead of time?
You can prep the marinade and marinate the chicken ahead of time, but it’s best to cook and serve it fresh for the best flavor and texture.
Is there a gluten-free version of this recipe?
Yes! Substitute the soy sauce with a gluten-free soy sauce or tamari to make the dish gluten-free.
