Picture a weeknight dinner that tastes like a tropical vacation. This Hawaiian Chicken with Coconut Rice is that dish. It brings sweet, savory, and creamy flavors together in one easy skillet. You get juicy chicken thighs glazed in a pineapple and coconut aminos marinade.
They rest on a bed of fluffy jasmine rice cooked in coconut milk. Then, you top it all with sweet pineapple chunks and a crunchy garnish. The result is a family-friendly meal that feels special but comes together with simple steps. For example, the marinade works its magic while you prep the rest. This one-pan wonder is perfect for busy nights when you crave something delicious and comforting.
Why You’ll Love This Hawaiian Chicken
You will adore this recipe for many reasons. First, it delivers huge flavor with minimal effort. The marinade infuses the chicken with a perfect balance of sweet and savory notes. Second, it is a complete meal cooked in a single pan.
This means you have fewer dishes to wash later. Third, the combination of creamy coconut rice and juicy chicken is simply irresistible. It is a crowd-pleaser for both adults and kids. Furthermore, the recipe is versatile.
You can easily adjust the spice level or swap ingredients based on what you have. Finally, it makes fantastic leftovers. The flavors blend and deepen overnight. Overall, this dish offers a delicious escape from your regular dinner routine without any stress.
Recipe
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Hawaiian Chicken with Coconut Rice
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Tender chicken thighs marinated in a sweet and savory pineapple sauce, served over creamy coconut rice with pineapple chunks. An easy, one-pan tropical dinner.
Ingredients
- 1/2 cup coconut aminos (120 ml)
- 1/2 cup full fat canned coconut milk, shaken (120 ml)
- 2 tablespoons honey (30 ml)
- 2 cloves garlic, minced
- 2 teaspoons sesame oil (10 ml)
- 1 teaspoon kosher salt
- 1/4 cup 100% pineapple juice (60 ml)
- 1 1/2 lbs boneless skinless chicken thighs (680 g)
- 1 tablespoon olive oil or avocado oil (15 ml)
- 1 (13.5 ounce) can full fat coconut milk, shaken (400 ml)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/2 cups uncooked jasmine rice (300 g)
- 1 (20 ounce) can pineapple chunks in 100% pineapple juice (567 g)
- To garnish: cilantro, chopped cashews or toasted coconut
Instructions
- Strain the pineapple chunks from the pineapple juice and store the chunks in an air tight container until ready to use.
- Measure out 1/4 cup of the pineapple juice and add it to a storage bag with the coconut aminos, 1/2 cup coconut milk, honey, minced garlic, sesame oil, and 1 tsp salt.
- Add the chicken thighs to the marinade bag, close, and toss to coat.
- Marinate in the fridge for 1-24 hours.
- Heat the olive oil in a deep saute pan over medium-high heat.
- Add the chicken to the hot pan and discard the remaining marinade.
- Sear for 3-4 minutes on one side, then flip and cook for another 1-2 minutes until browned.
- Transfer the chicken to a plate.
- Measure the reserved pineapple juice in a large measuring cup, then add the canned coconut milk to reach 3 cups total liquid.
- Add the liquid mixture to the same skillet and scrape the bottom of the pan with a wooden spoon.
- Add the garlic powder, onion powder, ground ginger, 1 tsp salt, and pepper to the skillet.
- Bring the liquid to a simmer, then stir in the uncooked rice and reserved pineapple chunks.
- Place the browned chicken on top of the rice.
- Cover with a lid, reduce heat to low, and simmer for 20-25 minutes until rice is fluffy and chicken reaches 165°F internally.
- Top with chopped cashews, toasted coconut, or chopped cilantro if desired.
Notes
- For best flavor, marinate the chicken overnight.
- Use full-fat coconut milk for the creamiest rice.
- Do not lift the lid while the rice is cooking to ensure it steams properly.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 590 kcal
- Sugar: 17.8 g
- Sodium: 783 mg
- Fat: 28 g
- Carbohydrates: 49 g
- Fiber: 1.4 g
- Protein: 37.3 g
Ingredients and Substitutions
Base Components
Let us break down the key ingredients. You need boneless, skinless chicken thighs for their tenderness and flavor. They stay juicy during cooking. Then, you need canned full-fat coconut milk for a rich, creamy sauce and rice. Do not shake the can before opening. You want the thick cream. Jasmine rice is ideal for its floral aroma. However, long-grain white rice works well too. Canned pineapple chunks in juice provide natural sweetness and tropical flair.
Sauce and Seasonings
The marinade and sauce create the signature taste. Coconut aminos add a savory, slightly sweet base. Minced fresh garlic, garlic powder, and onion powder build layers of flavor. Ground ginger offers a warm, spicy note. Honey balances everything with its natural sweetness. Finally, a little sesame oil adds a nutty depth that ties all the flavors together beautifully.
How to Make Hawaiian Chicken with Coconut Rice
Making this dish is a straightforward process. Follow these steps for perfect results every time.
Step 1: Marinate the Chicken
First, prepare the marinade. Drain the pineapple juice from the can into a measuring cup. Then, set the chunks aside. In a large bag, combine the coconut aminos, 1/2 cup of coconut milk, honey, minced garlic, sesame oil, salt, and 1/4 cup of the reserved pineapple juice.
Add the chicken thighs to the bag. Seal it and massage to coat the chicken evenly. Place the bag in the refrigerator. Marinate for at least one hour. For the best flavor, you can let it marinate overnight. Meanwhile, store the remaining pineapple juice and chunks in the fridge.
Step 2: Sear the Chicken
Next, heat the olive oil in a deep skillet over medium-high heat. Remove the chicken from the marinade. Let the excess drip off. Discard the used marinade. Then, carefully place the chicken in the hot skillet. Sear it for 3 to 4 minutes on the first side.
You want a nice golden-brown crust. Flip the chicken and cook for another 1 to 2 minutes. The chicken does not need to be fully cooked now. It will finish in the rice. Transfer the seared chicken to a clean plate.
Step 3: Cook the Coconut Rice
Now, build the rice in the same skillet. Pour the reserved pineapple juice into a large measuring cup. Add the second can of coconut milk. You need a total of 3 cups of liquid. If you are short, add water to reach the 3-cup mark.
Pour this mixture into the skillet. Use a wooden spoon to scrape up all the flavorful browned bits from the pan bottom. This is called deglazing. It adds amazing flavor to the rice. Stir in the garlic powder, onion powder, ground ginger, salt, and pepper. Bring the liquid to a simmer. Then, stir in the dry jasmine rice and the reserved pineapple chunks.
Step 4: Simmer to Finish
Finally, nestle the seared chicken thighs on top of the rice. Cover the skillet with a tight-fitting lid. Reduce the heat to low. Let everything simmer gently for 20 to 25 minutes. The rice will absorb all the liquid and become fluffy.
The chicken will cook through to a safe internal temperature of 165°F. Once done, remove the skillet from the heat. Let it sit, covered, for 5 minutes before serving. This resting time allows the flavors to settle.
Pro Tips for Success
Use these expert tips to ensure your dish turns out perfectly. First, do not skip the searing step. Searing the chicken creates a flavorful fond in the pan. This fond enriches the rice. Second, always use full-fat canned coconut milk.
Light coconut milk will make the sauce thin and less creamy. Third, let the chicken marinate as long as possible. Even a quick 30-minute marinade helps. However, overnight marinating yields the most tender and flavorful chicken.
Fourth, resist the urge to lift the lid while the rice cooks. Keeping the lid on traps the steam. This is crucial for properly cooked rice. Finally, let the dish rest after cooking. This allows the rice to firm up slightly and makes serving easier.
Flavor Variations
This recipe is wonderfully adaptable. You can easily customize it to suit your taste. For a spicy kick, add a teaspoon of red pepper flakes to the marinade. Alternatively, stir some sriracha into the coconut milk mixture.
If you prefer a different protein, try using shrimp or firm tofu. Simply adjust the cooking time accordingly. For a different nutty crunch, swap the cashews for sliced almonds or macadamia nuts.
If you want more vegetables, stir in a cup of diced bell peppers or snap peas with the rice. You can even use brown rice. Just note that you will need to add more liquid and extend the cooking time. The basic formula is very forgiving.
Serving Suggestions
This skillet meal is fantastic on its own. However, a few simple sides can make it a feast. A crisp green salad with a light vinaigrette balances the richness of the dish. Steamed broccoli or green beans also pair beautifully.
For a complete tropical spread, serve it with a side of sweet grilled plantains. If you are looking for another exciting chicken skillet idea, try this vibrant strawberry basil chicken skillet. It offers a sweet and herby twist. No matter what you serve it with, garnish your Hawaiian chicken generously.
Chopped fresh cilantro adds color and freshness. Toasted coconut flakes or chopped cashews provide a delightful crunch. A squeeze of fresh lime juice can brighten all the flavors right before eating.
Storage and Freezing Instructions
You can store leftovers easily. First, let the dish cool completely. Then, transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, add a splash of water or coconut milk to a skillet.
Gently warm the chicken and rice over medium-low heat, covered, until hot. You can also reheat single portions in the microwave. For freezing, portion the cooled chicken and rice into freezer-safe containers.
It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. The rice may be slightly softer after freezing, but the flavor will still be excellent.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 590 kcal | 28 g | 49 g | 37.3 g | 1.4 g | 17.8 g | 783 mg |
FAQs About Hawaiian Chicken
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. However, they are leaner and can dry out faster. To prevent this, reduce the initial searing time by about a minute per side. Also, check their temperature a few minutes earlier. They are done at 165°F. For another delicious chicken breast recipe, check out this hot honey feta chicken.
What if I do not have coconut aminos?
If you do not have coconut aminos, you can use a low-sodium soy sauce or tamari. The flavor will be slightly different but still delicious. You may want to reduce or omit the added salt since soy sauce is saltier.
Is this recipe gluten-free?
This recipe is naturally gluten-free when you use certified gluten-free coconut aminos or tamari. Always check the labels on your other ingredients, like ground spices, to be sure.
Can I make this in an instant pot?
Absolutely. Use the saute function to sear the chicken. Then, add all the rice ingredients and the chicken back to the pot. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.
How do I toast coconut for the garnish?
Toasting coconut is simple. Spread sweetened or unsweetened shredded coconut in a dry skillet. Cook over medium heat for 2 to 4 minutes. Stir constantly until it turns golden brown. Transfer it to a plate immediately to stop the cooking.
Final Thoughts
This Hawaiian Chicken with Coconut Rice is a guaranteed winner. It combines ease, flavor, and comfort in one pan. The sweet pineapple and creamy coconut make it a hit with the whole family.
Moreover, the recipe is flexible enough for any night of the week. After a long day, this tropical escape on a plate is just what you need. It proves that fantastic meals do not require complex techniques or a sink full of dishes.
Serve it up, garnish with your favorite toppings, and enjoy the compliments. For a sweet ending to your meal, bake a batch of these delightful chewy lemon crinkle cookies. They provide the perfect tart and sweet finish.
