Hawaiian Chicken With Coconut Rice (Printable version)
Tropical marinated chicken with coconut jasmine rice, pineapple garnish and sesame.
# List of ingredients:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts or thighs
02 - 1/3 cup soy sauce
03 - 1/4 cup pineapple juice
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 (14 oz) can coconut milk
12 - 1 cup water
13 - 1/2 teaspoon salt
→ Garnish
14 - 1/2 cup fresh pineapple, diced
15 - 2 tablespoons green onions, sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro leaves
# Directions:
01 - Whisk together soy sauce, pineapple juice, honey, minced garlic, grated ginger, olive oil, black pepper, and smoked paprika in a mixing bowl until well combined.
02 - Place chicken in a resealable bag or shallow dish and pour the marinade over, ensuring each piece is thoroughly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Rinse jasmine rice thoroughly and transfer to a medium saucepan. Add coconut milk, water, and salt, then stir to combine. Bring to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 18 minutes until the rice is tender and liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
04 - Heat a large skillet or grill pan over medium-high heat. Remove chicken from the marinade, discarding any excess. Cook for 6 to 7 minutes per side until the chicken is cooked through with a caramelized exterior and internal temperature reaches 165°F.
05 - Slice the cooked chicken and arrange over a bed of coconut rice. Garnish with diced fresh pineapple, sliced green onions, toasted sesame seeds, and fresh cilantro leaves.
# Expert Advice:
01 -
- The marinade does double duty as a glaze, so every bite of chicken carries this deep, sticky sweetness that borders on addictive.
- Coconut rice sounds fancy but honestly it is the laziest upgrade from plain rice you will ever make.
02 -
- If you rush the marinade time you will still get decent flavor, but anything under 30 minutes and the chicken tastes flat compared to its potential.
- Discard the used marinade rather than reusing it as a sauce since it has had raw chicken sitting in it.
03 -
- Pound thicker chicken breasts to an even thickness before marinating so they cook uniformly and you avoid drying out the thin end while waiting for the thick end to finish.
- Let the chicken rest for 3 to 4 minutes after cooking before slicing so the juices redistribute instead of running out onto the board.