Hawaiian Chicken with Coconut Rice
A delightful blend of tender marinated chicken, sweet pineapple, and fluffy coconut rice that captures the essence of a tropical escape.
Ingredients
For the Chicken
- 1 pound chicken breasts, boneless and skinless The star of the dish
- 1/4 cup soy sauce Adds umami flavor; tamari for gluten-free option
- 1 tablespoon brown sugar Adds sweetness and caramelization
- 1 teaspoon garlic powder Can substitute with fresh garlic
- 1 teaspoon ginger powder Adds a warm, zesty note
- 1 cup pineapple chunks Fresh or canned, balances savory elements
For the Coconut Rice
- 1 cup coconut milk Creates a rich and creamy rice
- 1 cup jasmine rice Fragrant and fluffy, pairs well with chicken
- 1 1/4 cups water For cooking the rice
Instructions
Marination
- In a medium bowl, combine soy sauce, brown sugar, garlic powder, and ginger powder. Whisk until blended.
- Add chicken breasts to the bowl and coat them in the marinade. Let marinate for at least 30 minutes, ideally overnight.
Cooking Chicken
- Heat a large skillet over medium heat. Cook the marinated chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Once cooked, add pineapple chunks to the skillet and mix until warmed through.
Cooking Coconut Rice
- In a pot, bring coconut milk and water to a boil. Add jasmine rice, stir, cover, and reduce heat. Simmer for about 15 minutes or until rice is tender.
- If rice appears dry during cooking, add a splash more water and continue cooking.
Plating
- Serve a portion of coconut rice on a plate, top with chicken and pineapple, and garnish with chopped green onions.
Notes
For variations, try using leftover rotisserie chicken, adding bell peppers, or swapping protein with chickpeas or tofu for a plant-based version.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 5g
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