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Easy Tropical Hawaiian Chicken Coconut Rice

Hawaiian chicken coconut rice - featured image
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A quick and easy tropical-inspired chicken and coconut rice recipe perfect for busy weeknights, featuring juicy chicken thighs marinated in a sweet-savory blend and creamy coconut-infused rice with pineapple chunks.

Ingredients

Scale
  • 1 lb (450 g) chicken thighs, bone-in skin-on preferred
  • 1 cup (185 g) long grain white rice (or jasmine rice)
  • 1 cup (240 ml) canned full-fat coconut milk
  • 1 cup (240 ml) water
  • 1/2 cup (75 g) pineapple chunks, fresh or frozen
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons pineapple juice (from fresh or canned pineapple)
  • 1 tablespoon oil (for searing chicken)
  • Thinly sliced green onions (for garnish)
  • Wedge of lime (optional, for serving)
  • Pinch of salt (optional)

Instructions

  1. Marinate the Chicken (10 minutes): In a mixing bowl, combine chicken thighs with soy sauce, brown sugar, minced garlic, grated ginger, and pineapple juice. Toss well to coat and let sit while preparing the rice.
  2. Cook the Coconut Rice (20 minutes): Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt if desired. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
  3. Sear the Chicken (10-12 minutes): Heat oil in a large skillet over medium-high heat. Add marinated chicken thighs skin-side down and cook undisturbed for 5-6 minutes until golden and crisp. Flip and cook another 4-5 minutes until cooked through (internal temperature 165°F / 74°C). Remove from skillet and let rest.
  4. Combine and Serve: Fluff the coconut rice with a fork, then gently fold in pineapple chunks. Slice chicken thighs and arrange over the rice. Garnish with green onions and a wedge of lime for squeezing.

Notes

Marinate chicken for at least 10 minutes for maximum flavor. Rinse rice thoroughly to remove excess starch for fluffy grains. Let rice rest covered after cooking to prevent mushiness. Use medium-high heat for searing chicken to get crispy skin without burning. Frozen pineapple works well if fresh is unavailable. Adjust cooking time if using chicken breasts.

Nutrition

Keywords: Hawaiian chicken, coconut rice, tropical chicken recipe, easy weeknight dinner, pineapple chicken, quick chicken recipe, coconut milk rice

Find it online: https://bouncybowl.com/easy-tropical-hawaiian-chicken-coconut-rice-recipe-for-busy-weeknights/