Hawaiian Chicken with Coconut Rice
A delightful dish that features grilled chicken marinated in a sweet and savory pineapple mixture, paired with creamy coconut-infused rice.
Ingredients
For the Marinade
- 1 cup pineapple juice Use 100% juice for best flavor.
- 1/4 cup soy sauce Low sodium soy sauce can be used.
- 2 tablespoons brown sugar Adjust the amount based on sweetness preference.
- 2 tablespoons vegetable oil Can substitute with olive oil.
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper Freshly ground preferred.
For the Coconut Rice
- 1 can (14 oz) coconut milk Full-fat coconut milk is recommended.
- 1 cup jasmine rice Rinse before cooking.
- 1 1/2 cups water
- 1/2 teaspoon salt Adjust to taste.
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
For Garnish
- sliced green onions
- sesame seeds
Instructions
Preparation
- In a large bowl, combine the pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and black pepper. Mix well until the brown sugar is fully dissolved.
- Add the chicken breasts to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least one hour, preferably overnight.
Cooking the Chicken
- Preheat your grill or stovetop grill pan over medium-high heat until hot.
- Remove the chicken from the marinade, discarding the remaining liquid. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Cooking the Coconut Rice
- In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Once boiling, lower the heat, cover the pan, and let simmer for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid.
- Fluff the rice with a fork and keep it covered for an additional 5 minutes before serving.
Serving
- Slice the grilled chicken and serve it over a bed of the coconut rice.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For best flavor, marinate the chicken for at least four hours. Add a side salad or grilled vegetables for a complete meal. Leftover marinade can be drizzled on the dish for added flavor.