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Hawaiian Chicken with Coconut Rice

Irresistible Hawaiian Chicken with Creamy Coconut Rice Delight

This Hawaiian Chicken with Coconut Rice is a quick and easy recipe that brings the spirit of the islands to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces boneless, skinless chicken breasts This delicious cut absorbs the marinade well.
  • 1/2 cup pineapple juice Adds a sweet tropical twist.
  • 1/4 cup soy sauce Provides a savory depth.
  • 2 tablespoons brown sugar Enhances caramelization.
  • 2 tablespoons vegetable oil Helps coat the chicken evenly.
  • 3 cloves garlic (minced) Infuses an aromatic flavor.
  • 1 tablespoon ginger (minced) Adds a warm zest.
  • 1/2 teaspoon black pepper Gives a mild spiciness.
For the Coconut Rice
  • 1 cup jasmine rice This fragrant rice is perfect for a fluffy base.
  • 1 can coconut milk Creates a rich, creamy texture.
  • 1 cup water Balances the creaminess.
  • 1 teaspoon salt Enhances all flavors.
For Garnish
  • 2 tablespoons green onions Offers a fresh crunch.
  • 1 tablespoon sesame seeds Adds texture and a lovely finishing touch.

Equipment

  • Grill
  • medium saucepan
  • Large Bowl

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, ginger, and black pepper until well combined. Add the boneless, skinless chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour.
  2. Preheat your grill over medium-high heat for about 10 minutes. Remove the chicken from the marinade, allowing excess liquid to drip off, and discard the remaining marinade.
  3. Place the marinated chicken breasts on the hot grill and grill for 6-7 minutes on each side until the chicken reaches an internal temperature of 165°F (75°C).
  4. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.
  5. After simmering, remove from heat and let the rice sit covered for an additional 5 minutes before fluffing with a fork.
  6. Carve the grilled chicken into thin slices and serve on a plate with creamy coconut rice. Top with chopped green onions and sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 3IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For deeper flavor, marinate the chicken overnight. Always check that the chicken reaches 165°F (75°C) for safety.

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