Hawaiian Chicken With Coconut Rice (Printable Version)
Tender chicken glazed in a sweet-tangy Hawaiian sauce paired with fragrant coconut jasmine rice and bright pineapple.
# 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 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:
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 more pronounced flavor.
03 - Rinse the jasmine rice under cold running water until it runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 10 minutes. Fluff gently with a fork before serving.
04 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the liquid. Sear the breasts 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. Add the diced pineapple and bring to a boil over medium-high heat. Reduce to a simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
06 - Slice the chicken breasts and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce. Finish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- The sauce reduces into a glossy glaze that tastes like you spent hours on it, but the whole thing comes together in under an hour.
- Coconut rice is one of those side dishes that makes people close their eyes at the first bite, and it could not be simpler to pull off.
02 -
- If you skip reducing the sauce it will taste watery and thin, so give those few minutes of simmering the respect they deserve.
- Letting the rice rest covered off the heat is what transforms it from sticky mush into perfectly tender separate grains.
03 -
- Pounding the chicken to an even thickness before marinating is the difference between perfectly cooked edges and a dry overcooked center.
- Full fat coconut milk is non negotiable for this rice, the lite version leaves you with something bland and forgettable.