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Hawaiian Chicken & Coconut Rice

Hawaiian Chicken & Coconut Rice

Enjoy Hawaiian Chicken & Coconut Rice, a delightful tropical dish blending marinated chicken with creamy coconut rice for a crowd-pleasing dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Cut into bite-sized pieces.
  • 1/4 cup Soy Sauce Low-sodium option available.
  • 1/4 cup Pineapple Juice Fresh juice is best.
  • 2 tablespoons Brown Sugar Can swap with honey or coconut sugar.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a substitute.
  • 1 tablespoon Sesame Oil Can be replaced or omitted.
  • 3 cloves Garlic Minced fresh is ideal.
  • 1 tablespoon Ginger Grated fresh is best.
For the Rice
  • 1 cup Jasmine Rice Can use white or brown rice.
  • 1 cup Coconut Milk Lite coconut milk can lighten it up.
  • 1 cup Water
  • 1 pinch Salt
  • 1 tablespoon Sugar
For the Vegetables
  • 1 cup Bell Peppers Sliced, can use any variety.
  • 1 medium Red Onion Can substitute with yellow onion.
For Garnishing
  • 1/4 cup Cilantro Chopped, can replace with parsley.
  • 2 tablespoons Green Onions Sliced, can use chives.
  • 2 tablespoons Toasted Sesame Seeds Optional.

Equipment

  • mixing bowl
  • Small saucepan
  • medium saucepan
  • Large Skillet
  • Cooking spoon

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a bowl, mix soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken and refrigerate for at least 30 minutes.
  2. Prepare the Glaze: Heat reserved marinade in a saucepan, adding more pineapple juice. Simmer for 5 minutes and thicken with cornstarch mixed with water.
  3. Cook the Rice: Combine rinsed jasmine rice, coconut milk, water, salt, and sugar in a saucepan. Boil, then simmer covered for 18 minutes.
  4. Sauté the Vegetables: In a skillet, heat oil and sauté bell peppers and red onions for 4-5 minutes. Set aside.
  5. Cook the Chicken: In the same skillet, cook marinated chicken for 6-8 minutes until golden and cooked through.
  6. Combine Ingredients: Add sautéed vegetables, thickened glaze to cooked chicken, and toss. Cook for 2-3 minutes.
  7. Serve the Dish: Fluff coconut rice, plate, and top with chicken and vegetables. Garnish with cilantro, green onions, and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Ensure chicken is well-marinated for maximum flavor absorption. Adjust cooking times for different proteins and use in-season vegetables for a fresh touch.

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