Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight Recipe

Introduction

Hawaiian Chicken & Coconut Rice is a vibrant and flavorful dish that brings tropical tastes right to your dinner table. Juicy chicken thighs marinated in a sweet and tangy glaze pair perfectly with creamy coconut-infused jasmine rice. This easy and colorful meal promises a delightful island-inspired feast for your loved ones.

Ingredients

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch dissolved in 2 tbsp cold water
• 2 tbsp olive oil, divided
• 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• Salt and pepper to taste
• 2 cups jasmine rice
• 1 (13.5-oz) can coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup cilantro, chopped (for garnish)
• 2 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Step 1: Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of the marinade over the chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve the remaining marinade for the glaze.
2. Step 2: Pour reserved marinade into a small saucepan. Add 1/4 cup pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk cornstarch with cold water to create a slurry. Slowly add the slurry to the simmering marinade, whisking continuously until thickened and syrupy, about 1-2 minutes. Remove from heat.
3. Step 3: Rinse jasmine rice under cold water until the water runs clear. In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, salt, and sugar. Stir once and bring to a rolling boil over medium-high heat. Stir again, reduce heat to low, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep covered until serving.
4. Step 4: Drain pineapple. Cut bell peppers and red onion into 1-inch pieces or wedges. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion; sauté for 3-5 minutes until tender-crisp. Remove and set aside. Add remaining 1 tablespoon olive oil to the skillet. Remove chicken from marinade (discard used marinade). Cook chicken in the hot skillet in a single layer (in batches if necessary) for 4-6 minutes, flipping until golden brown and cooked through.
5. Step 5: Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the prepared thickened glaze over the ingredients. Toss gently to coat and simmer for 1-2 minutes to meld flavors. Season with salt and pepper to taste.
6. Step 6: Scoop coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes to the marinade or glaze.
• Substitute chicken thighs with boneless chicken breasts if preferred, but thighs remain juicier.
• Serve with steamed broccoli or snap peas for added green vegetables.
• Use fresh pineapple chunks if canned is not available, adjusting sweetness as needed.

Storage

Store leftover Hawaiian chicken and coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The rice may be a bit drier after refrigeration—adding a splash of water or coconut milk while reheating helps restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 4 hours in advance for more flavor and prepare the coconut rice beforehand. Store components separately and combine when ready to serve for best texture.

Is this dish gluten-free?

To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.

Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight Recipe

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4.5 from 75 reviews

Enjoy a tropical dinner delight with this Hawaiian Chicken & Coconut Rice recipe. Tender chicken thighs are marinated in a sweet and tangy pineapple-soy glaze, sautéed with vibrant bell peppers, onion, and juicy pineapple chunks, then served over fragrant coconut-infused jasmine rice. Garnished with toasted sesame seeds, fresh cilantro, and green onions, this dish brings island flavors to your dinner table in a simple skillet-cooked meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 2 lbs chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch dissolved in 2 tbsp cold water (for glaze)

Vegetables & Glaze

• 2 tbsp olive oil, divided
• 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• Salt and pepper to taste

Coconut Rice

• 2 cups jasmine rice
• 1 (13.5-oz) can coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp sugar

Garnish

• 1/4 cup cilantro, chopped
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Prepare Chicken & Marinade: Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this marinade over the chicken, coating thoroughly. Cover and refrigerate for 30 minutes up to 4 hours to allow flavors to meld. Reserve the remaining marinade for later glaze preparation.
2. Craft Glaze: Pour the reserved marinade into a small saucepan. If needed, add 1/4 cup pineapple juice to ensure adequate liquid. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly whisk the slurry into the simmering marinade, stirring continuously until the sauce thickens and becomes syrupy, about 1-2 minutes. Remove from heat and set aside.
3. Prepare Coconut Rice: Rinse jasmine rice under cold water until water runs clear to remove excess starch. In a heavy-bottomed pot, combine rinsed rice, coconut milk, water, salt, and sugar. Stir once to combine and bring mixture to a rolling boil over medium-high heat. Stir once more then reduce heat to the lowest setting. Cover tightly and simmer undisturbed for 18 minutes. Remove from heat and let rice rest, still covered, for 10 minutes. Fluff gently with a fork before serving and keep covered to retain warmth.
4. Cook Chicken & Vegetables: Drain the canned pineapple. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add red and yellow bell peppers and red onion; sauté for 3-5 minutes until vegetables are tender-crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon olive oil to the skillet. Remove chicken pieces from the marinade (discard used marinade) and cook in a single layer in the hot skillet. Work in batches if necessary. Cook chicken for 4-6 minutes, flipping occasionally until golden brown and fully cooked through.
5. Combine & Glaze: Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the prepared thickened glaze over the mixture. Toss gently to coat all ingredients evenly. Simmer together for 1-2 minutes to meld flavors. Season with salt and pepper to taste, stirring delicately to combine.
6. Assemble & Serve: Spoon the coconut rice onto serving plates. Top with the Hawaiian chicken, sautéed vegetables, and pineapple along with plenty of the glaze. Garnish each plate with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately for a fresh and vibrant tropical dinner experience.

Notes

• Marinate the chicken for at least 30 minutes, but for best flavor, aim for 2-4 hours.
• When cooking chicken, do not overcrowd the pan to ensure even browning.
• Rinsing the rice removes excess starch and prevents it from becoming sticky.
• Use fresh ginger and garlic for best flavor in the marinade.
• To make this recipe gluten-free, substitute gluten-free soy sauce or tamari.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Hawaiian chicken, coconut rice, tropical dinner, pineapple chicken, skillet chicken, jasmine rice, easy dinner, sweet and savory chicken