Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 cup jasmine rice
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 jalapeño, finely diced (seeds removed for less heat)
Instructions
- Trim any excess fat from your chicken thighs, then pat them completely dry. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, red pepper flakes, and sesame oil until well combined and the sugar has dissolved. Place the chicken thighs into a large zip-top bag or a shallow dish and pour the marinade over them, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but ideally for 2-4 hours, or even overnight for the deepest flavor.
- Rinse your jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed jasmine rice, full-fat coconut milk, water, and a pinch of salt. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15-18 minutes without opening the lid. Once the time is up, remove the pot from the heat and let it rest, still covered, for an additional 10 minutes. Fluff the rice gently with a fork.
- Preheat your grill to medium-high heat or a large cast-iron skillet over medium-high heat. If using a skillet, add a tablespoon of high-heat oil. Remove the chicken from the marinade, letting any excess drip off (discard the remaining marinade). Grill or pan-fry the chicken for 5-7 minutes per side, or until its internal temperature reaches 165°F (74°C) and the chicken is beautifully browned with some nice char marks. Avoid overcrowding the pan or grill. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing.
- In a medium bowl, combine the finely diced fresh pineapple, finely minced red onion, chopped fresh cilantro, and finely diced jalapeño. Squeeze in the juice of half a fresh lime. Season with a pinch of salt and black pepper to taste, then stir gently to combine.
- On each plate, arrange a generous mound of the fluffy, fragrant coconut rice. Place a few slices of the tender, caramelized Hawaiian chicken beside the rice. Spoon a spoonful of the vibrant pineapple salsa over and around the chicken. Garnish with a sprinkle of fresh, chopped green onions or extra cilantro, and optionally, serve with fresh lime wedges for an added squeeze of citrus.
Notes
Get ready to be transported to a tropical paradise with this incredible Hawaiian Chicken and Coconut Rice recipe! Imagine tender, juicy chicken pieces marinated in a vibrant, tangy-sweet sauce, grilled or pan-fried to perfection with caramelized edges. Served alongside, fluffy, fragrant coconut rice that’s subtly sweet and incredibly creamy, perfectly balancing the bold flavors of the chicken. This dish is a harmonious blend of savory, sweet, and tangy, creating a meal that feels both exotic and deeply comforting, ideal for a weeknight dinner or a special gathering.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Hawaiian, Asian