Hawaiian Chicken with Coconut Rice Recipe is one of my favorite dishes to make. It brings the taste of the tropics right into my kitchen. The combination of sweet, savory chicken paired with creamy coconut rice is simply irresistible. Every time I prepare this dish, I am transported to a sunny beach with palm trees swaying in the breeze.
Why Hawaiian Chicken with Coconut Rice?
I love Hawaiian Chicken with Coconut Rice because it’s a perfect balance of flavors. The chicken is marinated in a sweet and tangy sauce that makes it juicy and flavorful. The coconut rice adds a creamy texture that complements the chicken beautifully. This dish is not just tasty, but it also looks stunning on the plate.
Ingredients for Hawaiian Chicken with Coconut Rice
To make this dish, you will need the following ingredients:
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Coconut Rice:
- 2 cups jasmine rice
- 1 can (14 ounces) coconut milk
- 1 cup water
- 1 teaspoon salt
- Fresh cilantro or green onions for garnish
How to Make Hawaiian Chicken with Coconut Rice
Making Hawaiian Chicken with Coconut Rice is easier than you might think. Here’s a step-by-step guide to help you through the process.
Step 1: Marinate the Chicken
Start by preparing the marinade for the chicken. In a bowl, mix together soy sauce, pineapple juice, brown sugar, minced garlic, ground ginger, sesame oil, salt, and pepper.
Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the fridge for at least 30 minutes, but for best results, leave it for a few hours or overnight.
Step 2: Prepare the Coconut Rice
While the chicken is marinating, it’s time to make the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed all the liquid.
Step 3: Cook the Chicken
Once the chicken has marinated, it’s time to cook it. You can grill, bake, or pan-sear the chicken. I usually prefer grilling for that smoky flavor. Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until it reaches an internal temperature of 165°F. If baking, place the chicken on a baking sheet and bake at 375°F for 25-30 minutes.
Step 4: Fluff the Rice
When the rice is done cooking, remove it from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork to separate the grains.
Step 5: Serve and Enjoy
To serve, place a generous scoop of coconut rice on a plate, and top it with the grilled Hawaiian chicken. Garnish with fresh cilantro or green onions for an extra pop of color.
Tips for Hawaiian Chicken with Coconut Rice
Here are some tips I’ve learned over the years to make this dish even better:
- Use Fresh Ingredients: Fresh garlic and ginger make a big difference in flavor.
- Don’t Skip the Marinade: The longer you marinate the chicken, the more flavorful it will be.
- Let the Rice Rest: Allowing the rice to sit after cooking helps it become fluffier.
- Try Different Proteins: This recipe works well with shrimp or tofu if you want a different protein option.
Variations to Try
While I love the classic Hawaiian Chicken with Coconut Rice, there are many ways to switch it up:
- Add Vegetables: You can toss in some grilled vegetables like bell peppers and zucchini for added nutrition.
- Spicy Kick: Add some red pepper flakes or sriracha to the marinade for a spicy twist.
- Pineapple Salsa: Top the chicken with a fresh pineapple salsa for extra flavor and texture.
Pairing Suggestions
To round out your meal, consider pairing Hawaiian Chicken with Coconut Rice with some delicious sides:
- Grilled Pineapple: Sweet and caramelized, grilled pineapple makes a great side.
- Mixed Green Salad: A light salad with a citrus vinaigrette complements the meal beautifully.
- Tropical Fruit: Fresh mango or papaya adds a refreshing touch.
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the fridge. The chicken and coconut rice will keep well for 3-4 days. For best results, reheat the chicken in the oven to maintain its juiciness, and the rice can be microwaved.
Why I Love Hawaiian Chicken with Coconut Rice
Hawaiian Chicken with Coconut Rice is more than just a meal; it’s an experience. The flavors transport me to a tropical paradise every time I take a bite. Whether you are cooking for your family or hosting friends, this dish is sure to impress. I hope you enjoy making this recipe as much as I do.