Hawaiian Chicken & Coconut Rice
A tropical, one-pan dinner featuring tender chicken thighs and creamy coconut jasmine rice with sweet pineapple chunks. Perfect for weeknight meals and meal prep.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs Thighs stay juicy; can substitute with chicken breasts.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
For the Rice
- 1 cup coconut milk Full-fat for creaminess; light works well too.
- 1 cup chicken broth Ensure gluten-free if needed.
- 1 cup jasmine rice Long-grain white rice works too.
- 1/2 cup pineapple chunks Fresh or canned in juice.
For Garnish
- Chopped green onions Optional, for garnish.
- Sesame seeds Optional, for garnish.
Instructions
Marinate Chicken
- In a bowl, combine chicken thighs, soy sauce, garlic powder, ginger powder, salt, and pepper. Toss until coated and marinate for at least 30 minutes.
Prepare Rice
- In a medium pot, combine coconut milk and chicken broth. Bring to a gentle simmer.
- Add jasmine rice and pineapple chunks. Stir, cover, and cook on low for about 15 minutes or until the liquid is absorbed.
Cook Chicken
- Heat a grill pan or skillet over medium heat. Cook marinated chicken thighs for 6-7 minutes per side until browned and cooked through.
Serve
- Once rice is cooked, let it sit covered for 5 minutes, fluff with a fork, then serve the sliced chicken over rice.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For meal prep, keep chicken and rice in separate containers. Reheat rice with a splash of water for fluffiness. Can double recipe for larger batches. Try variations by adding different vegetables.