Description
A vibrant dish combining succulent chicken, sweet pineapple, and creamy coconut rice for a perfect family dinner.
Ingredients
Scale
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 2 tbsp olive oil, divided
- 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- Salt and pepper to taste
- 2 cups jasmine rice
- 1 (13.5-oz) can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup cilantro, chopped (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Prepare Chicken & Marinade: Cut the chicken thighs into 1-inch pieces and pat them dry. Place the chicken in a large bowl. In a separate bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this marinade over the chicken, ensuring every piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Set aside the remaining marinade for later use.
- Craft Glaze: Take the reserved marinade and pour it into a small saucepan. If you want, add 1/4 cup of pineapple juice for extra flavor. Bring it to a gentle simmer over medium heat and then reduce the heat to low. In another small bowl, whisk the cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk this slurry into the simmering marinade, continuously stirring until the glaze thickens and becomes syrupy, which will take about 1 to 2 minutes. Remove from heat.
- Prepare Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a heavy-bottomed pot, combine the rinsed rice with the coconut milk, water, salt, and sugar. Give it a gentle stir and bring the mixture to a rolling boil over medium-high heat. Stir once more, then reduce the heat to the lowest setting, cover tightly, and let it simmer undisturbed for 18 minutes. Afterward, remove the pot from heat and let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork and keep it covered until you serve.
- Cook Chicken & Vegetables: While the rice cooks, drain the pineapple and cut the bell peppers and red onion into 1-inch pieces. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the bell peppers and red onion, sautéing for 3-5 minutes until they’re tender-crisp. Remove the vegetables from the skillet and set them aside. In the same skillet, add the remaining tablespoon of olive oil. Take the chicken out of the marinade (discard the used marinade) and cook the chicken in a single layer in the hot skillet, in batches if necessary, for about 4-6 minutes, flipping until golden brown and cooked through.
- Combine & Glaze: Return the sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour the prepared thickened glaze over everything. Toss gently to coat the ingredients and let it simmer for 1-2 minutes to meld all the flavors together. Season with salt and pepper to taste.
- Assemble & Serve: Scoop coconut rice onto serving plates and top it with the Hawaiian chicken, vegetables, and pineapple. Make sure to drizzle plenty of glaze over everything. To finish, garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately and enjoy!
Notes
Marinate the chicken for a more flavorful dish. Use fresh ingredients for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, coconut rice, tropical dinner, easy chicken recipe, family meal