Hawaiian Chicken Coconut Rice (Printable)

Tropical chicken with sweet glaze over creamy coconut rice and fresh pineapple chunks.

# 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 evenly. 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, reduce heat to low, stir once, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to steam. Fluff gently with a fork before serving.
03 - Preheat grill 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 cooked through (internal temperature reaches 165°F) and exterior is slightly caramelized. Discard any remaining marinade.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice into strips or leave whole, depending on preference.
05 - Mound coconut rice onto plates and top with chicken. Garnish generously with pineapple cubes, green onions, toasted coconut flakes, sesame seeds, and fresh cilantro leaves. Serve immediately while warm.

# Expert Hints:

01 -
  • The marinade creates this gorgeous caramelized coating that makes chicken taste like it came from a restaurant
  • Coconut rice is the kind of side dish that somehow outshines the main event
  • Everything cooks in under an hour but tastes like you spent all day planning it
02 -
  • Dont reuse the marinade after raw chicken has soaked in it
  • Rinse your rice until the water runs mostly clear or the coconut rice turns gummy
  • The rice needs that full 10 minute standing time to finish cooking properly
03 -
  • Chicken thighs with bone in take longer but have so much more flavor
  • Let the marinade come to room temperature before adding cold chicken
  • Double the rice recipe because leftovers reheat beautifully for lunch

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