Description
This Hawaiian Chicken with Coconut Rice recipe combines tender, marinated chicken breasts cooked to golden perfection with fragrant jasmine rice simmered in creamy coconut milk. The chicken is infused with a tangy pineapple and soy sauce marinade, complemented by fresh ginger and garlic. The dish is garnished with sautéed pineapple, green onions, and optional fresh cilantro, creating a tropical and flavorful meal perfect for any occasion.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
For the Coconut Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 teaspoon salt
For Cooking and Garnishing
- 1 tablespoon olive oil
- 1/2 cup diced pineapple (for garnish)
- 1/4 cup chopped green onions (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- Prepare the Marinade: In a large bowl, combine pineapple juice, soy sauce, brown sugar, grated fresh ginger, and minced garlic. Mix well to blend all the flavors thoroughly.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken deeply.
- Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and simmer gently for 15-20 minutes or until the rice is fully cooked and fluffy.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken breasts from the marinade, letting excess liquid drip off, and cook for 6-7 minutes on each side until they are golden brown and cooked through. Discard any remaining marinade to avoid contamination.
- Sauté the Pineapple: During the last few minutes of cooking the chicken, add the diced pineapple into the skillet. Sauté with the chicken until the pineapple is warmed through, enhancing the tropical flavor of the dish.
- Fluff the Rice: Once the rice is done cooking, take it off the heat and fluff it gently with a fork. If desired, stir in a little extra coconut milk for an even creamier texture.
- Plate the Dish: Serve a generous scoop of the creamy coconut rice on each plate. Top with the golden Hawaiian chicken breasts and the sautéed pineapple mixture.
- Garnish and Serve: Sprinkle chopped green onions and fresh cilantro over the top for added color and fresh flavor. Serve immediately and enjoy the tropical goodness of this meal.
Notes
- Marinate the chicken for longer than 30 minutes, up to 2 hours, for more intense flavor.
- You can substitute jasmine rice with basmati or long-grain rice if preferred.
- For extra creaminess, add a splash of coconut milk to the rice just before serving.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger instead.
- This recipe can be doubled easily for larger groups.
- Use low sodium soy sauce to reduce the salt content if desired.
