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
Scale
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.
