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Hawaiian Pineapple Glazed Chicken Over Creamy Coconut-Lime Rice

Close-up of a bowl of Hawaiian Chicken Coconut Rice, featuring sticky, glazed chicken over white coconut rice.
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Prepare a flavorful Hawaiian Chicken Coconut Rice dish featuring tender chicken coated in a sweet and tangy pineapple glaze, served atop fluffy, creamy coconut-lime rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup pineapple juice
  • 1/2 cup soy sauce (use tamari for gluten free)
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon vegetable oil
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup long-grain white rice, rinsed
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro for garnish
  • 1/2 cup diced fresh or canned pineapple for garnish

Instructions

  1. Combine pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a bowl. Pour half of this mixture over the chicken pieces in a separate bowl; marinate for at least 20 minutes. Reserve the other half of the marinade for the glaze.
  2. Prepare the coconut rice: In a medium saucepan, combine the coconut milk, rinsed rice, water, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 to 18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the lime juice.
  4. While the rice rests, cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.
  5. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the glaze thickens slightly. Cook for 1 minute more.
  6. Serve the glazed chicken immediately over portions of the creamy coconut-lime rice. Garnish with fresh cilantro and diced pineapple.

Notes

  • For a quicker meal, use pre-cooked rice and focus only on the chicken glaze and cooking.
  • If you prefer baked chicken, bake the marinated pieces at 400°F (200°C) for 15 minutes, then toss with the thickened glaze.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

Find it online: https://delishdreams.com/hawaiian-chicken-coconut-rice-recipe/