Description
Transport your kitchen to the tropics with this vibrant Hawaiian Chicken and Coconut Rice dish. This recipe balances tender, caramelized chicken in a savory-sweet pineapple glaze with creamy, aromatic jasmine rice. A perfect fusion meal that is both wholesome and impressive, it relies on natural fruit sugars and coconut milk to create a rich, restaurant-quality experience in under an hour. Ideal for busy weeknights, this one-skillet approach delivers deep flavor with minimal cleanup.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 cup jasmine rice
1 cup full-fat coconut milk
1 cup water
1 can (8 oz) pineapple chunks in juice, drained (reserve juice)
1/2 cup soy sauce (use tamari for gluten-free)
2 tablespoons honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 green onions, sliced for garnish
1/2 teaspoon salt
Instructions
Rinse the jasmine rice under cold water until clear.
In a medium pot, combine rice, coconut milk, water, and salt; bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
While rice cooks, whisk together soy sauce, honey, reserved pineapple juice, minced ginger, and garlic in a bowl.
In a large skillet, heat oil over medium-high heat.
Add chicken pieces to the skillet and sear until browned on all sides.
Pour two-thirds of the sauce mixture over the chicken and cook until the liquid reduces into a thick, glossy glaze.
Add the pineapple chunks to the skillet during the last 2 minutes of cooking.
Serve the glazed chicken over a bed of warm coconut rice and garnish with green onions.
Notes
Ensure you reserve the juice from the canned pineapple to add depth to the glaze. For extra texture, you can toast shredded coconut to sprinkle on top of the finished dish. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Fusion