There is something truly magical about the combination of sweet, tangy pineapple sauce and tender chicken paired with creamy coconut-infused rice. This Hawaiian Chicken with Coconut Rice Recipe captures that perfect balance of flavors and textures in a way that feels both comforting and exotic. Whether you’re seeking a weeknight dinner that feels special or a new favorite dish to impress friends, this recipe brings tropical sunshine right to your table with every delicious bite.
Ingredients You’ll Need
These ingredients are wonderfully simple but carefully chosen, each playing a vital role in delivering that signature tropical taste, vibrant color, and luscious texture. From the smoky spices on the chicken to the creamy coconut milk in the rice, every element shines.
- 2 boneless, skinless chicken breasts: The lean protein base that absorbs all the wonderful marinade flavors beautifully.
- 1 tablespoon olive oil: For a perfect sear, locking in juiciness and adding a healthy richness.
- 1 teaspoon salt: Essential for seasoning both chicken and rice evenly and enhancing flavors throughout.
- 1/2 teaspoon black pepper: Adds just the right amount of subtle heat and depth.
- 1/2 teaspoon garlic powder: Brings a warm, aromatic foundation to the seasoning mix.
- 1/2 teaspoon onion powder: Compliments the garlic to build a savory base note.
- 1/2 teaspoon smoked paprika: Introduces a smoky undertone that adds complexity without overpowering.
- 1/4 teaspoon cayenne pepper: A little kick to brighten the savory chicken flavors.
- 1/2 cup pineapple juice: The star of the sauce, providing tropical sweetness and acidity.
- 1/4 cup soy sauce: Brings umami depth and balances the pineapple’s sweetness.
- 2 tablespoons honey: Naturally sweetens the sauce with a smooth finish.
- 1 tablespoon rice vinegar: Adds a subtle tang that lifts the sauce’s flavor profile.
- 1 cup jasmine rice: Fragrant rice that cooks up fluffy and tender, perfect with creamy coconut milk.
- 1 can (14 ounces) coconut milk: The heart of the coconut rice, lending richness and subtle sweetness.
- 1/2 cup water: Helps the rice cook evenly and prevents it from becoming too dense.
- 1/4 teaspoon salt: Balances the coconut rice and enhances overall flavor.
- 1 tablespoon shredded coconut: Adds texture and intensifies coconut flavor in the rice.
- 1/4 cup chopped fresh cilantro: Fresh, bright herbaceous notes that finish the dish with color and fragrance.
How to Make Hawaiian Chicken with Coconut Rice Recipe
Step 1: Heat the Pan and Season the Chicken
Start by warming the olive oil in a large skillet over medium heat, preparing it for those beautifully seared chicken breasts. Meanwhile, season both sides of the chicken generously with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. These spices create a wonderful foundation that will become irresistible once cooked.
Step 2: Cook the Chicken Until Golden and Juicy
Place the chicken breasts into the hot skillet and cook for 5 to 7 minutes per side. You’re looking for a gorgeous golden brown color and an internal temperature of 165°F to ensure the chicken is cooked perfectly yet remains juicy. Once done, set the chicken aside to rest so those juices stay locked in.
Step 3: Make the Luscious Pineapple Sauce
Don’t wash the skillet just yet! Pour in the pineapple juice, soy sauce, honey, and rice vinegar, stirring well to combine and dissolve any browned bits stuck to the pan. Bring this mixture to a gentle simmer over medium heat, letting it reduce and thicken slightly for about 3 to 5 minutes. This glaze is where the sweet and savory magic truly happens.
Step 4: Slice the Chicken and Toss in Sauce
Slice the rested chicken breasts into thin strips or bite-size pieces for easier serving and a better sauce-to-chicken ratio. Return the chicken to the skillet, tossing it gently so each piece is coated in that flavorful pineapple sauce. Let it soak over low heat for 2 to 3 minutes before turning off the stove.
Step 5: Prepare the Creamy Coconut Rice
While your chicken is finishing up, rinse the jasmine rice under cold water until it runs clear—this removes excess starch for light, fluffy grains. Combine the rice with coconut milk, water, and salt in a medium saucepan. Bring it to a boil, then reduce to low, cover, and simmer for 15 to 18 minutes until the rice is tender and has absorbed all that delicious coconut-infused liquid. Remove from heat and let it sit covered for 5 minutes before fluffing.
Step 6: Add the Final Coconut Touch
Stir the shredded coconut into the fluffed rice to elevate the texture and coconut flavor even more. This simple addition makes the rice feel like a special treat that pairs so well with the island-inspired chicken.
How to Serve Hawaiian Chicken with Coconut Rice Recipe
Garnishes
Finish your dish with a sprinkle of freshly chopped cilantro. The bright green color instantly makes the plate pop and adds a refreshing herbal note that complements both the chicken and rice beautifully. You can also add extra shredded coconut if you love that coconut flavor punch.
Side Dishes
This meal really shines on its own, but you can round it out with lightly steamed veggies like snap peas or roasted asparagus for extra crunch. A simple tropical fruit salad would also be an excellent pairing, enhancing the Hawaiian vibe and bringing fresh sweetness to the table.
Creative Ways to Present
For a fun twist, serve this Hawaiian Chicken with Coconut Rice Recipe in pineapple bowls or over grilled pineapple rings for that authentic island feel. You can also sprinkle sliced green onions or toasted macadamia nuts on top for surprising texture and flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken and coconut rice in airtight containers and refrigerate for up to 3 days. The flavors tend to deepen after sitting for a day, making your leftovers even tastier.
Freezing
If you want to freeze the dish, separate the chicken and rice before storing. Freeze in airtight containers for up to 1 month. Coconut rice freezes well and reheats nicely when done gently.
Reheating
Reheat the chicken and rice on the stovetop over low heat or in the microwave, adding a splash of water to the rice to maintain its creaminess. Stir occasionally until warmed through, preserving the delicate flavors and textures.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will bring a richer flavor and remain super juicy. Just adjust cooking time until they reach the safe internal temperature of 165°F.
Is jasmine rice necessary for this recipe?
Jasmine rice is preferred because of its fragrant aroma and fluffy texture, but you can substitute with basmati or regular long-grain rice if needed.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce to keep the sauce gluten-free.
How spicy is this dish?
The cayenne pepper adds a subtle warmth without overwhelming the sweet and savory flavors, so it’s generally mild but customizable if you want more heat.
Can I prepare the sauce ahead of time?
You can make the pineapple sauce a day ahead and store it in the fridge. Reheat gently before tossing with the freshly cooked chicken for convenience.
Final Thoughts
This Hawaiian Chicken with Coconut Rice Recipe offers a delightful culinary escape to the islands right from your kitchen. The blend of smoky spices, sweet pineapple glaze, and creamy coconut rice creates a comforting yet exciting meal that you’ll want to make again and again. Go ahead, try it out and bring some tropical magic to your next dinner—your taste buds will thank you!
Print
Hawaiian Chicken with Coconut Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Chicken with Coconut Rice recipe features tender, juicy chicken breasts cooked in a flavorful pineapple soy glaze paired perfectly with creamy coconut-infused jasmine rice. The savory and sweet combination is brightened up with fresh cilantro and shredded coconut, offering a tropical and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
Coconut Rice
- 1 cup jasmine rice
- 1 can (14 ounces) coconut milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon shredded coconut
Garnish
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper to build a flavorful crust.
- Cook the chicken: Place the seasoned chicken breasts into the hot skillet and cook for 5-7 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F, ensuring they are cooked through.
- Rest the chicken: Remove the cooked chicken from the skillet and set it aside on a plate to rest, preserving its juiciness.
- Make the sauce: In the same skillet, pour in the pineapple juice, soy sauce, honey, and rice vinegar, stirring to combine and dissolve any browned bits stuck to the pan for added flavor.
- Simmer the sauce: Bring the sauce mixture to a simmer over medium heat, scraping the skillet bottom to deglaze, and cook for 3-5 minutes until the sauce thickens slightly.
- Slice the chicken: Cut the rested chicken breasts into thin strips or bite-sized pieces, ready for saucing.
- Add chicken to sauce: Return the sliced chicken into the skillet and toss it thoroughly in the thickened sauce to coat each piece.
- Allow chicken to soak: Reduce heat to low and let the chicken soak in the sauce for 2-3 minutes, ensuring maximum flavor absorption, then remove from heat.
- Prepare to cook rice: While the chicken is resting in the sauce, rinse jasmine rice under cold water repeatedly until the water runs clear to remove excess starch.
- Combine rice ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt, preparing the base for the coconut rice.
- Boil the rice mixture: Bring the rice mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Simmer the rice: Once boiling, reduce heat to low, cover with a lid, and let simmer for 15-18 minutes until the rice is tender and liquid absorbed.
- Let rice rest: Remove the saucepan from heat and keep it covered for an additional 5 minutes to allow the rice to steam and finish cooking.
- Fluff the rice: Use a fork to fluff the rice gently, separating the grains for a light texture.
- Add shredded coconut: Stir in the shredded coconut to add texture and a subtle nutty flavor to the rice.
- Plate the dish: Spoon the creamy coconut rice onto serving plates as the base.
- Serve the chicken: Top the rice with the chicken coated thoroughly in the pineapple sauce for a harmonious flavor pairing.
- Garnish and enjoy: Sprinkle chopped fresh cilantro over the top for freshness and a pop of color before serving.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Rinsing jasmine rice before cooking prevents it from becoming too sticky.
- Adjust cayenne pepper to your preferred spice level or omit for a milder dish.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Allowing the chicken to rest after cooking helps retain juices for better texture.
- Shredded coconut can be lightly toasted before adding to rice for extra flavor.
