Hawaiian Chicken Coconut Rice (Printable)

Tender chicken marinated in pineapple-honey glaze served over fragrant coconut rice with fresh tropical toppings.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper

→ Coconut Rice

10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ tsp salt

→ For Serving

14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish

# Directions:

01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and coat thoroughly. Marinate for at least 15 minutes, up to 2 hours refrigerated for deeper flavor penetration.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over high heat, reduce to low, stir once, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to complete absorption. Fluff gently with a fork before serving.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill or sear for 5-7 minutes per side until internal temperature reaches 165°F and exterior develops caramelization. Discard remaining marinade.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices. Slice against the grain or leave whole, depending on preference.
05 - Mound coconut rice onto serving plates. Arrange sliced chicken on top. Garnish with pineapple cubes, sliced green onions, toasted coconut, sesame seeds, and fresh cilantro as desired. Serve immediately while warm.

# Helpful Tips:

01 -
  • The marinade creates this incredible caramelized crust that locks in all the juices
  • Coconut rice is literally the most comforting side dish you will ever make
  • Ready in under an hour but tastes like it came from a restaurant
02 -
  • Discard any leftover marinade after removing the chicken, never reuse it
  • Letting the rice rest off the heat is what makes it perfectly fluffy
  • A hot pan creates the best caramelization, so do not crowd your cooking surface
03 -
  • Pat the chicken dry before cooking for better caramelization
  • Use full fat coconut milk for the creamiest, most flavorful rice
  • Let your cooked chicken rest before slicing to keep it juicy

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