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Hawaiian Chicken With Coconut Rice: Easy Tropical Dinner

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Experience a taste of paradise with this Hawaiian Chicken With Coconut Rice, a delightful blend of sweet, savory, and tangy flavors. Perfect for a family dinner or a fun get-together, this dish brings the unforgettable taste of the islands right to your table.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1/2 cup pineapple juice (from fresh or canned pineapple)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves minced garlic
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 cup fresh or canned pineapple chunks
  • 1.5 cups jasmine rice
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

Instructions

  1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil.
  2. Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the remaining marinade.
  4. Add the chicken pieces to the hot skillet in a single layer and sear for 3-4 minutes per side until browned. Remove the seared chicken from the skillet and set aside.
  5. Pour the reserved marinade into the hot skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and let the sauce simmer for about 5 minutes.
  6. Return the seared chicken to the skillet with the sauce and add pineapple chunks. Stir to combine and simmer for another 5-7 minutes until the chicken is cooked through.
  7. Place jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.
  8. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, salt, and sugar. Stir gently to combine.
  9. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and cook for exactly 15 minutes.
  10. Remove the saucepan from heat and let the rice rest, covered, for another 10 minutes. Fluff the coconut rice with a fork before serving.

Nutrition

Keywords: For deeper flavor, marinate the chicken for at least 2 hours or overnight. Avoid overcrowding the pan when searing the chicken for a golden-brown crust. Do not lift the lid while cooking the rice to ensure even cooking.

Find it online: https://crumella.com/hawaiian-chicken-with-coconut-rice-easy-tropical-dinner/