Escape to Paradise A Simple Hawaiian Chicken with Coconut Rice Recipe
Hi there! I’m Benjamin, the guy behind the scenes here at Mister Recipes. Have you ever had one of those weeks where all you crave is a little escape? A trip to somewhere warm, sunny, with your toes in the sand. Life with our two kids, Adams and Jana, is a beautiful whirlwind, but sometimes a full blown vacation isn’t in the cards. That’s when I turn to the kitchen. For me, cooking has always been about more than just food; it’s about creating moments and memories. This Hawaiian Chicken with Coconut Rice is exactly that: a vacation on a plate. It’s the meal I make when I want to bring the sunshine indoors, and from the very first bite, I’m transported. The sweet and savory chicken, the creamy, fragrant coconut rice it’s pure comfort and joy.
I still remember the first time I made this. Emily, my wife, had a long week at work, and the kids were bursting with energy. I wanted to make something special, something that felt like a celebration. The scent of the garlic, ginger, and pineapple caramelizing on the chicken filled the whole house. When we sat down to eat, the frantic energy of the day just melted away. We talked, we laughed, and we devoured every last bite. It’s a dish that proves you don’t need a plane ticket to find a little slice of paradise. You can create it right in your own kitchen with simple, wholesome ingredients. This recipe is for all the busy parents and home cooks who want to make mealtime an event, a delicious escape from the everyday. So grab your apron, and let’s bring the tropical vibes to your dinner table!
Why You’ll Love This Hawaiian Chicken with Coconut Rice
This isn’t just another chicken recipe; it’s a complete culinary experience that our family has fallen head over heels for, and I’m confident yours will too. It perfectly balances sweet, savory, and tangy notes to create a truly unforgettable meal. Here’s why this dish will become a staple in your home:
- A Taste of the Tropics: The marinade is where the magic happens. A beautiful blend of sweet pineapple juice, savory soy sauce, and a little tang from rice vinegar creates that signature Hawaiian flavor. It’s a profile that is both exciting and incredibly comforting. It’s much more than just a meal; it’s a mini getaway.
- Incredibly Family Friendly: This recipe is a certified hit with all ages. The chicken is tender and juicy, with a sweet glaze that kids adore. My own children, Adams and Jana, ask for this by name. The coconut rice is so creamy and delicious, it often gets eaten straight from the pot! There’s no intense spice, just pure, satisfying flavor that makes it a safe bet for even the pickiest eaters.
- Perfect for Any Night of the Week: While it tastes like a special occasion meal, this recipe is surprisingly straightforward and perfect for a busy weeknight. The marinade comes together in minutes, and the chicken can be cooked on a skillet, grilled, or baked. If you love one pan meals, you should also try my One Pan Honey BBQ Chicken & Rice Skillet. Both are designed to make your life easier and more delicious.
- Restaurant Quality at Home: Why order takeout when you can make something this good at home? You control the ingredients, the quality, and the cost. This dish rivals what you’d find in a restaurant, but it’s made with the love and care that only a home cook can provide. The fluffy coconut rice alone is a game changer! It’s similar to the fantastic version I saw on Happily Eva After, which shows just how popular this amazing combination is.
- Great for Meal Prep: This recipe is a dream for meal prepping. The chicken and rice hold up beautifully in the refrigerator. You can cook a big batch on Sunday and have delicious, ready to go lunches for the week. Just portion it out into containers for a quick and satisfying meal that will be the envy of the office. For another great meal prep idea, check out our Chicken Burrito Bowl Meal Prep.
Ingredients for Hawaiian Chicken with Coconut Rice
Here’s what you’ll need to create this tropical feast. The ingredients are simple, but together they create something truly special.
For the Hawaiian Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1 inch cubes
- 1 cup pineapple juice
- 1/2 cup low sodium soy sauce (or tamari for gluten free)
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon olive oil or coconut oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup fresh pineapple chunks (optional)
- Green onions and sesame seeds for garnish
For the Coconut Rice:
- 1.5 cups Jasmine rice, rinsed
- 1 (13.5 oz) can full fat coconut milk
- 1.5 cups water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
How to Make Hawaiian Chicken with Coconut Rice
Follow these simple steps to create a meal that will have everyone asking for seconds. I’ve broken it down to make it as easy as possible, even for beginner cooks. Let’s get started!
Step by Step Instructions
- Marinate the Chicken: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. This is your magic marinade! Place the chicken pieces in the bowl, ensuring they are fully submerged. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For the best flavor, I recommend letting it marinate for 2 to 4 hours. This allows the chicken to become incredibly tender and flavorful.
- Prepare the Coconut Rice: While the chicken is marinating, it’s the perfect time to make the coconut rice. Thoroughly rinse your Jasmine rice in a fine mesh strainer under cold water until the water runs clear. This step is crucial for fluffy, non sticky rice. In a medium saucepan, combine the rinsed rice, can of full fat coconut milk, water, sugar, and salt. Bring the mixture to a boil over medium high heat, then immediately reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes, or until all the liquid has been absorbed. Once done, turn off the heat and let the rice sit, covered, for another 10 minutes. Fluff it with a fork before serving.
- Cook the Chicken: Heat one tablespoon of olive oil or coconut oil in a large skillet or pan over medium high heat. Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade for the sauce. Place the chicken in the hot skillet in a single layer, being careful not to overcrowd the pan. You might need to do this in two batches. Cook for 3 to 4 minutes per side, until the chicken is golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the chopped red and green bell peppers. Sauté for 4 to 5 minutes, until they are tender yet still crisp. If you’re adding fresh pineapple chunks, now is the time to toss them in. Cook for another 1 to 2 minutes until the pineapple is slightly caramelized.
- Make the Glaze and Combine: Pour the reserved marinade into the skillet with the vegetables. In a small bowl, mix the cornstarch with one tablespoon of water to create a slurry. Whisk the cornstarch slurry into the marinade in the skillet. Bring the sauce to a simmer and let it cook for 2 to 3 minutes, stirring constantly, until it thickens into a beautiful glaze. Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables in that delicious, glossy sauce.
- Serve and Garnish: Now for the best part! Serve the Hawaiian Chicken generously over a bed of the fluffy coconut rice. Garnish with freshly sliced green onions and a sprinkle of sesame seeds for extra flavor and a pop of color. Now, stand back and watch it disappear!
Pro Tips & Variations
After making this dish countless times, I’ve picked up a few tricks and fun variations that can take it to the next level or adapt it to your dietary needs. Cooking is all about making a recipe your own!
- Don’t Skip the Marinade Time: I know it’s tempting to rush, but letting the chicken marinate for at least 30 minutes is a game changer. If you have the time, 2 to 4 hours is even better. This tenderizes the chicken and infuses it with so much flavor. You can even marinate it overnight for a super quick dinner the next day.
- Use Chicken Thighs for Juiciness: While chicken breasts work fine, I highly recommend using boneless skinless chicken thighs. They have a bit more fat, which makes them incredibly juicy and forgiving. They won’t dry out as easily, ensuring every bite is tender and delicious.
- Get a Good Sear: Make sure your pan is nice and hot before you add the chicken. This creates a beautiful caramelized crust on the outside, which adds a ton of flavor and texture. Don’t overcrowd the pan, as this will cause the chicken to steam instead of sear. Cook in batches if you need to!
- Grilling Variation: This recipe is fantastic on the grill! Instead of cubing the chicken, you can leave the thighs or breasts whole or thread the cubes onto skewers. Grill over medium high heat for 5 to 7 minutes per side, or until cooked through. Baste with the reserved marinade during the last few minutes of grilling. If you’re a fan of grilled chicken, you’ll love our Grilled Lemon Herb Chicken.
- Spicy Hawaiian Chicken: If you like a little heat, add a teaspoon or two of sriracha or a pinch of red pepper flakes to the marinade. It adds a wonderful kick that complements the sweetness of the pineapple perfectly.
- Gluten Free Option: To make this recipe gluten free, simply swap the soy sauce for tamari or coconut aminos. Ensure your other ingredients are certified gluten free as well.
Serving Suggestions
While this Hawaiian Chicken with Coconut Rice is a fantastic meal all on its own, a few simple additions can round it out beautifully. Here are some of our family’s favorite ways to serve it:
- Steamed or Roasted Vegetables: A side of steamed broccoli or roasted asparagus adds a wonderful green component to the plate. The simple, clean flavor of the vegetables balances the rich, sweet sauce of the chicken perfectly.
- Creamy Macaroni Salad: For a true Hawaiian plate lunch experience, serve this dish with a scoop of creamy macaroni salad. The cool, creamy texture is a classic pairing with sweet and savory grilled meats in Hawaii.
- Fresh Green Salad: A simple green salad with a light vinaigrette is a refreshing side that cuts through the richness of the main dish. Think mixed greens, cucumber, and a sprinkle of macadamia nuts for a tropical crunch.
- Grilled Pineapple Slices: While there is pineapple in the sauce, grilling a few extra slices of fresh pineapple until they are caramelized and sweet is a game changer. The warm, juicy pineapple is the perfect companion to the savory chicken.
For more inspiration on pairing flavors, I often browse other food blogs. I recently came across a lovely post on Cozy Dishes that had some great serving ideas that would work well here too.
Storage & Reheating for Hawaiian Chicken with Coconut Rice
One of the best things about this recipe is that the leftovers are just as delicious, if not more so! Here’s how to store and reheat it properly to enjoy it again.
Storage:
- Refrigerator: Store any leftover Hawaiian chicken and coconut rice in separate airtight containers in the refrigerator for up to 4 days. Storing them separately helps the rice maintain its fluffy texture.
- Freezer: This dish also freezes well! Let the chicken and rice cool completely, then place them in freezer safe airtight containers or bags. You can store them for up to 3 months. I recommend freezing them in individual portions for easy grab and go meals.
Reheating:
- Microwave: For a quick and easy option, place the chicken and rice on a microwave safe plate. Sprinkle a tablespoon of water over the rice to help it steam and prevent it from drying out. Cover the plate with a damp paper towel and microwave for 1 to 2 minutes, or until heated through.
- Stovetop: My preferred method is reheating on the stovetop. Add the chicken to a skillet with a splash of water or chicken broth over medium heat. Heat, stirring occasionally, until warmed through. For the rice, add it to a small saucepan with a splash of water, cover, and heat on low, allowing the steam to fluff it back to life.
FAQ about Hawaiian Chicken with Coconut Rice
Here are answers to some common questions I get about this recipe. If you have any other questions, feel free to ask in the comments!
Can I use chicken breasts instead of thighs?
Yes, you can definitely use boneless, skinless chicken breasts. Cut them into 1 inch cubes and be careful not to overcook them, as they can dry out more easily than thighs. Cook them until they are just opaque and cooked through.
Is this recipe spicy?
No, this recipe is not spicy at all. It’s sweet, savory, and tangy. It’s designed to be a crowd pleaser and is very kid friendly. If you want to add some heat, I suggest adding a little sriracha or red pepper flakes to the marinade.
Can I make this recipe gluten free?
Absolutely! To make a gluten free version, simply substitute the soy sauce with an equal amount of tamari or coconut aminos. Both are excellent gluten free alternatives that will still give you that delicious savory flavor.
What if I don’t have fresh ginger or garlic?
Fresh is always best for flavor, but you can substitute with powders if that’s what you have. Use 1 teaspoon of garlic powder instead of 3 cloves of fresh garlic, and 1/2 teaspoon of ground ginger instead of 1 tablespoon of fresh ginger.
Can I use a different type of rice?
Jasmine rice is ideal for coconut rice because of its fragrant aroma and soft texture. However, you can use another long grain white rice like Basmati. I would avoid using brown rice or short grain rice as the texture and cooking times will be quite different.
Final Thoughts on Hawaiian Chicken with Coconut Rice
And there you have it, our family’s favorite “ticket to the tropics.” This Hawaiian Chicken with Coconut Rice is more than just dinner; it’s a feeling. It’s the feeling of a warm breeze, the taste of sunshine, and the joy of sharing a delicious meal with the people you love. Cooking should be an adventure, and I truly hope this recipe brings a little bit of delicious adventure to your kitchen.
If you make this recipe, I would absolutely love to hear about it! Please leave a comment below and let me know how it turned out for you. And if you’re on Pinterest, don’t forget to save this recipe for later! For more easy and delicious family recipes, make sure to subscribe to our newsletter. Happy cooking!
Hawaiian Chicken with Coconut Rice
Ingredients
Equipment
Method
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Place the chicken pieces in the bowl, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes (up to 4 hours for best flavor).
- While the chicken marinates, rinse the Jasmine rice in a fine mesh strainer under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.
- Heat 1 tablespoon olive or coconut oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade), pat dry slightly, and cook in a single layer for 3-4 minutes per side until golden and cooked through. Remove and set aside. Repeat if needed.
- In the same skillet, add chopped red and green bell peppers. Sauté for 4-5 minutes until tender-crisp. Add pineapple chunks if using and cook for 1-2 minutes until caramelized.
- Pour reserved marinade into the skillet. Mix cornstarch and 1 tablespoon water into a slurry and whisk into the skillet. Simmer for 2-3 minutes until thickened. Return chicken to skillet and toss to coat.
- Serve the Hawaiian Chicken over coconut rice, garnished with green onions and sesame seeds.