A delicious Hawaiian Chicken dish served with creamy coconut rice, perfect for a tropical meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Hawaiian
Diet:Gluten Free
Ingredients
Scale
700 g boneless, skinless chicken thighs or breasts
120 g pineapple chunks, drained
60 ml pineapple juice
60 ml low-sodium soy sauce
60 ml honey
2 tbsp brown sugar
2 tbsp ketchup
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp lime juice
1 tbsp olive oil
½ tsp black pepper
1 tbsp cornstarch
2 tbsp water
200 g jasmine rice
240 ml coconut milk
180 ml water
½ tsp salt
1 tsp sugar
1 tbsp unsweetened shredded coconut, optional
Sliced green onions for serving
Fresh pineapple chunks for serving
Toasted coconut for serving
Lime wedges for serving
Instructions
Make the marinade: In a bowl, combine pineapple juice, soy sauce, honey, brown sugar, ketchup, garlic, ginger, lime juice, olive oil, and black pepper.
Add the chicken and toss well to coat. Cover and marinate for 30 minutes to 2 hours in the refrigerator.
Cook the coconut rice: Rinse the jasmine rice until the water runs mostly clear. Add rice, coconut milk, water, salt, and sugar to a saucepan.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in shredded coconut if using.
Cook the chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–7 minutes per side, depending on thickness, until cooked through and lightly browned.
Remove the chicken and let it rest for 5 minutes. Slice into strips.
Make the glaze: Pour the remaining marinade into the skillet and bring it to a full boil. Mix cornstarch with water, then stir it into the sauce. Simmer for 1–2 minutes, until thickened.
Add pineapple chunks to the sauce and warm for 1–2 minutes.
Serve: Spoon coconut rice onto plates, top with sliced chicken and pineapple, then drizzle generously with the Hawaiian glaze.
Notes
For food safety, don’t use marinade that has touched raw chicken unless it is thoroughly boiled.