Hawaiian Chicken with Coconut Rice

There are some meals that just instantly transport you to a warmer, sunnier place, and this Hawaiian Chicken with Coconut Rice is at the very top of that list. I first made this dish on a dreary Tuesday, hoping to bring a little bit of sunshine into our week, and it was an instant sensation. The moment the sweet and tangy aroma of pineapple, ginger, and garlic began to fill the kitchen, I knew we had a winner. This isn’t just a recipe; it’s a mini-vacation on a plate. The chicken is incredibly tender, having soaked up all the goodness of the vibrant, savory marinade. Each bite is a perfect balance of sweet from the pineapple and honey, tangy from the rice vinegar, and deeply savory from the soy sauce. But the real co-star of this show is the coconut rice. It’s creamy, fragrant, and subtly sweet, providing the most luxurious and comforting base for the zesty chicken. It’s the kind of side dish that’s so good, you’ll find yourself sneaking spoonfuls of it straight from the pot. What I love most about this recipe is how it delivers a complex, restaurant-quality flavor profile with surprisingly simple steps. It looks impressive with its colorful medley of bell peppers and golden pineapple chunks, making it perfect for a family dinner or even for entertaining guests. It’s a wholesome, satisfying meal that feels both indulgent and nourishing. Forget ordering takeout; creating this tropical masterpiece in your own kitchen is far more rewarding and, I promise you, infinitely more delicious. It has become a staple in our home for whenever we need a flavorful escape, and I am so excited to share it with you.

Ingredients

• For the Hawaiian Chicken:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup pineapple chunks (from a can, reserve the juice)
  • 1 large red bell pepper, deseeded and chopped into 1-inch pieces
  • 1 large green bell pepper, deseeded and chopped into 1-inch pieces
  • 1 medium red onion, chopped into 1-inch pieces
  • 2 tablespoons olive oil or avocado oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• For the Sauce:
  • 1/2 cup reserved pineapple juice (from the can)
  • 1/2 cup low-sodium soy sauce (or tamari for a gluten-free option)
  • 1/4 cup chicken or vegetable broth
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
• For the Coconut Rice:
  • 1 1/2 cups long-grain Jasmine rice, rinsed well
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 1/2 cups water
  • 1 tablespoon granulated sugar (optional, for a touch of sweetness)
  • 1 teaspoon salt
• For Garnish (Optional):
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup sliced green onions

Instructions

1. Prepare the Coconut Rice: Begin with the rice, as it can cook while you prepare the chicken. First, it is crucial to rinse the jasmine rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for about a minute, or until the water runs clear. This step removes excess starch and is the secret to fluffy, distinct grains of rice rather than a sticky, mushy pile. Once rinsed, drain the rice completely.
2. Cook the Coconut Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed rice, the entire can of full-fat coconut milk, water, optional sugar, and salt. Stir everything together just once to combine. Bring the mixture to a gentle boil over medium-high heat. As soon as it begins to boil, immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice perfectly.
3. Rest the Rice: After 18-20 minutes, remove the saucepan from the heat but keep the lid on. Let the rice rest, undisturbed, for at least 10 more minutes. This allows the moisture to redistribute evenly throughout the grains. After resting, fluff the rice gently with a fork. It should be fragrant, creamy, and perfectly cooked. Keep it covered and set aside.
4. Prepare the Chicken and Vegetables: While the rice is cooking, prepare the main components. Pat the cubed chicken thighs dry with a paper towel; this helps them get a nice sear instead of just steaming in the pan. Season them lightly with salt and pepper. Chop your bell peppers and red onion into uniform 1-inch pieces so they cook evenly. Mince the garlic and grate the ginger.
5. Mix the Sauce: In a medium bowl, create the delicious Hawaiian sauce. Whisk together the reserved pineapple juice, low-sodium soy sauce, chicken broth, honey (or maple syrup), and rice vinegar. In a separate, small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. This prevents the cornstarch from clumping when added to the hot sauce later. Set both the sauce mixture and the slurry aside.
6. Sear the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the chicken cubes in a single layer. You may need to do this in two batches to avoid overcrowding the pan, which would prevent browning. Cook the chicken for 3-4 minutes per side, until it’s golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.
7. Sauté the Aromatics and Vegetables: In the same skillet, add the chopped red onion and bell peppers. Sauté for 4-5 minutes, stirring occasionally, until they are crisp-tender. You want them to retain a slight bite. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
8. Combine and Simmer: Return the seared chicken to the skillet with the vegetables. Add the pineapple chunks. Pour the prepared sauce mixture over everything and stir to combine. Bring the mixture to a simmer.
9. Thicken the Sauce: Once the sauce is simmering, give your cornstarch slurry a quick re-whisk and pour it into the skillet. Stir continuously as you pour. The sauce will begin to thicken almost immediately. Continue to simmer for another 1-2 minutes, allowing the sauce to bubble and thicken into a beautiful glaze that coats every piece of chicken and vegetable. Stir in the sesame oil at the very end for a final burst of flavor.
10. Serve and Garnish: Your Hawaiian Chicken is now ready. To serve, spoon a generous amount of the fluffy coconut rice into bowls. Top with the saucy Hawaiian chicken and vegetables. For a final touch of freshness and texture, garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions. Serve immediately and enjoy your tropical escape!

Nutrition Facts

This Hawaiian Chicken with Coconut Rice recipe offers a wonderfully balanced nutritional profile, making it a satisfying and wholesome meal. It’s rich in lean protein from the chicken, which is essential for muscle repair and satiety. The colorful bell peppers provide a significant dose of Vitamin C and antioxidants, while the pineapple offers digestive enzymes and additional vitamins. The coconut rice, made with full-fat coconut milk, provides healthy fats and energy-rich carbohydrates. While delicious, it is a calorie-dense meal, perfect for an active day or as a fulfilling dinner.

• Servings: 6
• Calories per serving: Approximately 650 kcal
• Protein: 35g
• Fat: 25g
• Carbohydrates: 70g
• Fiber: 5g
• Sugar: 28g (Note: includes natural sugars from pineapple and honey)

Preparation Time

Quick to whip up, this recipe fits easily into a busy weeknight schedule, delivering maximum flavor for minimal effort. The total time is under an hour, with most of the “active” time spent on chopping vegetables and searing the chicken. The rice cooks passively in the background, making the process highly efficient. It’s a fantastic option for when you’re craving something special without wanting to spend hours in the kitchen.

• Prep time: 20 minutes (chopping vegetables, cubing chicken, mixing sauce)
• Cook time: 25 minutes (cooking rice, searing chicken, simmering sauce)
• Total time: 45 minutes

How to Serve

This dish is a complete meal in itself, but its presentation and accompaniments can elevate it even further. Here are some wonderful ways to serve your Hawaiian Chicken and Coconut Rice:

• Classic Bowl Style: The best way to serve is in a wide, shallow bowl. Start with a generous bed of the creamy coconut rice, then ladle the vibrant chicken and vegetable mixture over the top, making sure to spoon plenty of the delicious glaze over everything.
• Add a Green Side: To add more greens and a contrasting texture, serve alongside simple steamed or roasted vegetables. Steamed broccoli, green beans, or bok choy work beautifully and complement the tropical flavors without overpowering them.
• Fresh Garnish: Beyond the suggested green onions and sesame seeds, a fresh garnish can add a pop of flavor. A wedge of lime on the side of each bowl allows guests to squeeze fresh juice over their dish, cutting through the sweetness and adding a zesty kick. Fresh cilantro leaves are also a fantastic addition.
• Family-Style Platter: For a more communal dining experience, arrange the coconut rice on a large platter and top it with the Hawaiian chicken. Garnish the entire platter and let everyone serve themselves. This makes for a beautiful and inviting centerpiece on the dinner table.
• Lettuce Wraps: For a lighter, low-carb serving option, skip the rice and serve the Hawaiian chicken mixture in large, crisp lettuce cups, such as iceberg or butter lettuce. It creates a fun, interactive, and refreshing meal.

Additional Tips

• For Juicier Chicken, Use Thighs: While chicken breast works, boneless, skinless chicken thighs are highly recommended for this recipe. They have a higher fat content, which makes them more forgiving to cook and results in exceptionally tender, juicy, and flavorful meat that stands up well to the sweet and savory sauce.
• Don’t Skip Rinsing the Rice: The importance of rinsing the jasmine rice cannot be overstated. This simple step washes away the excess surface starch that can make coconut rice gummy or sticky. For perfectly fluffy, individual grains of rice that soak up the coconut flavor, rinse until the water runs clear.
• Control the Sweetness: The sweetness in this dish comes from both the pineapple juice and the honey/maple syrup. You can easily adjust it to your preference. If you prefer a more savory dish, reduce the honey by a tablespoon. Conversely, if you love that sweet and sour profile, feel free to add a little extra. Taste the sauce before you thicken it to get it just right.
• Meal Prep for Success: This recipe is fantastic for meal prepping. You can chop all the vegetables and cube the chicken ahead of time, storing them in separate airtight containers in the fridge. You can also pre-mix the sauce ingredients. When you’re ready to cook, the process will take less than 20 minutes. The finished dish also stores and reheats beautifully for lunches throughout the week.
• Add a Little Heat: If you enjoy a spicy kick to balance the sweetness, add 1/2 to 1 teaspoon of red pepper flakes or a dash of sriracha to the sauce mixture. You could also add a thinly sliced jalapeño along with the bell peppers for a fresh, vibrant heat.

Budgeting the Recipe

Creating a meal that tastes like an exotic getaway doesn’t have to break the bank. This Hawaiian Chicken recipe is surprisingly budget-friendly with a few smart strategies. The star protein, chicken thighs, is often one of the most economical cuts of chicken available, offering more flavor for a lower price per pound than chicken breasts. Buying chicken in larger family packs and freezing the excess is a great way to save money.

For the tropical elements, canned pineapple is your best friend. It’s affordable, available year-round, and provides both the fruit and the essential juice for the sauce in one convenient package. Look for store brands or purchase when on sale. The vegetables, like bell peppers and onions, are staples that can be bought affordably, especially when in season. To make it even more economical, you can supplement with other cost-effective vegetables like carrots or frozen broccoli florets. The rest of the sauce ingredients—soy sauce, vinegar, honey, and cornstarch—are pantry staples that are used in small quantities, meaning a single purchase will last for many meals. By making this dish at home, you’re recreating a restaurant-quality “takeout” experience for a fraction of the cost, with the added benefit of controlling the ingredients and portion sizes.

Frequently Asked Questions

Q: Can I use chicken breast instead of chicken thighs?

A: Absolutely! You can substitute boneless, skinless chicken breasts if you prefer. Cut them into 1-inch cubes just like the thighs. The main difference is that chicken breast is much leaner, so be very careful not to overcook it, as it can become dry. Sear it for a slightly shorter time, just until cooked through, before proceeding with the recipe.

Q: How can I make this recipe gluten-free?

A: Making this recipe gluten-free is very simple. The only ingredient that typically contains gluten is soy sauce. To adapt it, simply replace the regular soy sauce with an equal amount of tamari or coconut aminos. Both are excellent gluten-free alternatives that provide a similar savory, umami flavor. Also, double-check that your cornstarch is certified gluten-free if you have a high sensitivity.

Q: What other vegetables can I add to this dish?

A: This recipe is very versatile! Feel free to add other vegetables based on what you have on hand or what’s in season. Broccoli florets, sliced carrots, snap peas, snow peas, water chestnuts for a nice crunch, or even zucchini chunks would all be delicious additions. Add heartier vegetables like carrots and broccoli along with the bell peppers, and more delicate ones like snap peas towards the end of cooking.

Q: Can I prepare this meal in advance?

A: Yes, this is a great meal to prep ahead. You can chop all your vegetables and chicken and store them in airtight containers in the refrigerator for up to 2 days. You can also whisk together all the sauce ingredients and store that separately. When you’re ready to eat, the cooking process will be incredibly fast. The fully cooked dish also works well for meal prep, as it stores and reheats nicely.

Q: How do I store and reheat leftovers?

A: Store any leftover Hawaiian chicken and coconut rice in separate airtight containers in the refrigerator for up to 4 days. To reheat, you can use a microwave, heating in 30-second intervals until warm. For the best texture, reheat the chicken and sauce gently in a skillet over medium-low heat until warmed through. You may want to add a splash of water or chicken broth to the skillet to loosen the sauce as it reheats.