Name: Hawaiian Chicken with Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: For the Hawaiian Chicken:; 1.5 lbs boneless, skinless chicken thighs; 1/2 cup pineapple juice; 1/4 cup low-sodium soy sauce; 2 tbsp brown sugar (or honey/maple syrup); 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 tbsp rice vinegar; 1 tbsp olive oil; 1 can (8 oz) pineapple chunks, drained (reserve 2 tbsp juice if not using fresh); 1 tbsp cornstarch; 1 tbsp cold water (for cornstarch slurry); For the Coconut Rice:; 1 cup jasmine rice, rinsed; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup water; 1/2 tsp salt; 1 tsp sugar (optional); For Garnish (Optional):; 2 green onions, sliced; 1 tbsp toasted sesame seeds

Description

Experience a tropical getaway on your plate with this delightful Hawaiian Chicken with Coconut Rice. Tender chicken glazed in a sweet pineapple sauce pairs perfectly with aromatic coconut rice for an unforgettable meal.

Ingredients

For the Hawaiian Chicken:
1.5 lbs boneless, skinless chicken thighs
1/2 cup pineapple juice
1/4 cup low-sodium soy sauce
2 tbsp brown sugar (or honey/maple syrup)
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp olive oil
1 can (8 oz) pineapple chunks, drained (reserve 2 tbsp juice if not using fresh)
1 tbsp cornstarch
1 tbsp cold water (for cornstarch slurry)
For the Coconut Rice:
1 cup jasmine rice, rinsed
1 can (13.5 oz) full-fat coconut milk
1/2 cup water
1/2 tsp salt
1 tsp sugar (optional)
For Garnish (Optional):
2 green onions, sliced
1 tbsp toasted sesame seeds

Instructions

1. Prepare Marinade: In a bowl, whisk pineapple juice, soy sauce, brown sugar, ginger, garlic, and rice vinegar.
2. Marinate Chicken: Place chicken in a dish, pour 3/4 of the marinade over, reserving 1/4 for sauce. Marinate in the fridge for 30 mins to 4 hours. Discard used marinade.
3. Cook Coconut Rice: Combine rinsed rice, coconut milk, water, salt, and optional sugar in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Let rest 10 minutes, covered, then fluff.
4. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear marinated chicken for 4-6 minutes per side until golden and cooked through (165°F/74°C). Remove chicken and set aside.
5. Thicken Sauce: Add reserved marinade to the same skillet. Whisk cornstarch with cold water to make a slurry, then stir into the sauce. Bring to a simmer, stirring until thickened (2-3 minutes). Stir in drained pineapple chunks.
6. Combine & Serve: Add sliced chicken back to the pan, tossing to coat in sauce. Serve immediately over coconut rice, garnished with green onions and sesame seeds.

Prep Time: 20 mins
Cook Time: 30 mins