Description
Bring tropical flavors straight to your dinner table with this Delicious Hawaiian Chicken with Coconut Rice recipe. Juicy chicken thighs are marinated in a sweet and savory pineapple soy glaze, then grilled or pan-seared until beautifully caramelized. Served over creamy coconut jasmine rice and topped with fresh herbs, sesame seeds, and citrus, this dish delivers the perfect balance of smoky, sweet, and comforting flavors.
This easy dinner recipe is perfect for busy weeknights, family dinners, meal prep, or summer gatherings. The rich coconut rice pairs perfectly with the tender Hawaiian-style chicken, creating a restaurant-quality meal made with simple ingredients. If you are searching for flavorful dinner ideas, tropical food ideas, easy chicken recipes, or comforting rice bowls, this Hawaiian Chicken with Coconut Rice is guaranteed to become a favorite.
Ingredients
2 pounds boneless skinless chicken thighs
1/3 cup soy sauce
1/4 cup pineapple juice
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons sesame oil
4 garlic cloves minced
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
2 cups jasmine rice
1 can full-fat coconut milk
1 1/2 cups water
1 tablespoon butter or coconut oil
1 teaspoon salt
1 teaspoon sugar
2 green onions sliced
1 tablespoon sesame seeds
2 tablespoons chopped cilantro or mint
1 lemon or lime cut into wedges
1 red chili pepper thinly sliced
4 pineapple slices grilled
Instructions
1. In a large mixing bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, sesame oil, garlic, ginger, rice vinegar, smoked paprika, black pepper, and crushed red pepper flakes.
2. Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
3. Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.
4. In a medium saucepan, combine jasmine rice, coconut milk, water, butter or coconut oil, salt, and sugar. Bring to a light boil.
5. Reduce the heat to low, cover tightly, and simmer for 18 to 20 minutes. Remove from heat and let the rice rest for 10 minutes before fluffing with a fork.
6. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat and lightly oil the surface.
7. Remove the chicken from the marinade and cook for 5 to 7 minutes per side until caramelized and fully cooked with an internal temperature of 165°F.
8. For extra glaze, simmer reserved marinade in a saucepan. Stir together cornstarch and water, then add to the sauce and cook until thickened.
9. Serve the chicken over coconut rice and drizzle with glaze.
10. Garnish with green onions, sesame seeds, cilantro or mint, chili peppers, grilled pineapple, and citrus wedges before serving.
Notes
Marinating the chicken for several hours creates deeper flavor and extra tenderness.
Use full-fat coconut milk for rich and creamy coconut rice with the best texture.
Avoid cooking the chicken over excessively high heat because the sugars in the marinade can burn quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 13g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
Keywords: hawaiian chicken, coconut rice, easy dinner recipe, tropical chicken recipe, chicken rice bowl, grilled chicken dinner, pineapple chicken, family dinner ideas