Description
Hawaiian Chicken with Coconut Rice is a delightful dish that transports your taste buds to the tropics. This easy-to-follow recipe features tender, marinated chicken infused with a sweet and savory sauce, served over a bed of creamy coconut rice. Perfect for family dinners or gatherings, this vibrant meal is quick to prepare and bursting with flavor. The combination of aromatic spices, fresh ingredients, and rich coconut milk creates a dish that feels like a mini-vacation on your plate. Whether you are hosting friends or enjoying a cozy night in, this Hawaiian Chicken with Coconut Rice will impress everyone.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 2 cloves fresh garlic (minced)
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
Instructions
- In a mixing bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, and pepper to create the marinade.
- Marinate chicken breasts in the mixture for at least 30 minutes in the fridge.
- Rinse jasmine rice until clear; combine with coconut milk and water (1:1 ratio) in a pot. Bring to boil, reduce heat, cover, and simmer for about 15 minutes.
- Heat a grill pan over medium-high heat; cook marinated chicken for 6-7 minutes per side until cooked through (internal temp should reach 165°F).
- Fluff coconut rice and serve topped with sliced chicken and drizzled sauce.
Notes
– For added flavor, marinate the chicken overnight.
– Pair with fresh salad or grilled vegetables for a balanced meal.
– Substitute tofu for chicken for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 540
- Sugar: 18g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg