Hawaiian Chicken with Coconut Rice (Printable View)
Tender pineapple-glazed chicken atop fragrant coconut jasmine rice; bright, easy gluten-free main.
# What You Need:
→ Hawaiian Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup pineapple juice
03 - 1/4 cup gluten-free soy sauce
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1 tablespoon freshly grated ginger
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 cup diced pineapple, fresh or canned and drained
11 - 2 green onions, sliced for garnish
12 - 1 tablespoon sesame seeds, optional garnish
→ Coconut Rice
13 - 1 1/2 cups jasmine rice
14 - 1 cup full-fat coconut milk
15 - 1 1/4 cups water
16 - 1/2 teaspoon salt
# How-To Steps:
01 - In a medium bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and black pepper until well combined. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
02 - Rinse the jasmine rice under cold running water until the water runs clear. Transfer to a saucepan and add the coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for an additional 10 minutes. Fluff gently with a fork before serving.
03 - Heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, reserving the leftover marinade for the sauce. Sear the chicken for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
04 - Pour the reserved marinade into a small saucepan and add the diced pineapple. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
05 - Slice the cooked chicken and arrange over a bed of coconut rice. Drizzle generously with the reduced pineapple sauce. Finish with sliced green onions and sesame seeds as desired.
# Expert Advice:
01 -
- The sauce caramelizes on the chicken in a way that makes you want to eat it straight from the pan before anyone else sees.
- Coconut rice sounds fancy but it is genuinely harder to mess up than regular rice, and it turns a weeknight dinner into something that feels planned.
02 -
- Do not throw away the marinade, because it becomes the sauce, and you will be furious with yourself if you dump it down the drain on autopilot.
- The coconut milk layer on top of the can is normal and actually the richest part, so scoop the whole thing in including the thick cream.
03 -
- Take the chicken out of the fridge 15 minutes before cooking so it sears instead of steaming when it hits the pan.
- Let the rice rest covered off the heat for the full 10 minutes before you lift the lid, because impatience is the enemy of fluffy rice.