Tropical Hawaiian Chicken with Creamy Coconut Rice
This dish features marinated chicken thighs cooked with pineapple and served over creamy coconut rice, delivering a taste of the tropics.
Ingredients
- 4 pieces boneless skinless chicken thighs
- ½ cup soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic finely minced
- 1 tablespoon fresh ginger finely grated
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup pineapple chunks
- 2 pieces green onions thinly sliced
- toasted sesame seeds
- 1 cup jasmine rice
- 1 cup coconut milk
- ½ cup water
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- fresh cilantro or parsley leaves
Instructions
- Marinate the chicken by combining soy sauce, brown sugar, rice vinegar, garlic, ginger, black pepper, and red pepper flakes.
- Add chicken thighs to the marinade, cover, and refrigerate for at least 30 minutes.
- Rinse jasmine rice in cold water until clear, then combine with coconut milk, water, sugar, and salt in a saucepan.
- Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Remove rice from heat and let sit covered for an additional 5 minutes before fluffing with a fork.
- Cook marinated chicken in a skillet over medium heat for 5-7 minutes per side until golden brown and cooked through.
- Add pineapple chunks and reserved marinade to the skillet in the last few minutes of cooking.
- Serve creamy coconut rice topped with Hawaiian chicken and pineapple, garnished with green onions, sesame seeds, and cilantro.
Notes
For added flavor, marinate the chicken longer if possible.