Description
Create a delicious Hawaiian Chicken with Coconut Rice with this step-by-step recipe. Enjoy the best flavor with this easy to bake dish.
Ingredients
- For the Hawaiian Chicken:
- 1.5 lbs boneless, skinless chicken breasts (2–3 large), pounded to 1-inch thickness
- 1/2 cup low-sodium soy sauce
- 1/2 cup unsweetened pineapple juice
- 1/4 cup packed light brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 1.5 cups fresh or canned pineapple chunks (drained if canned)
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 1/2 cup water
- 1/2 tsp salt
- For Garnish:
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro, chopped (optional)
Instructions
- 1. Marinate the Chicken: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Place chicken in a dish, pour marinade over, and refrigerate for 30 minutes to 4 hours.
- 2. Preheat Oven & Prep Pineapple: Preheat oven to 400°F (200°C). If using fresh pineapple, cut into 1-inch chunks.
- 3. Bake the Chicken: Remove chicken from marinade, reserving marinade. Place chicken in a baking dish. Arrange pineapple around chicken. Pour reserved marinade over. Bake for 20-25 minutes, or until chicken reaches 165°F (74°C). Broil for the last 2-3 minutes for caramelization, watching carefully.
- 4. Cook Coconut Rice: Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork.
- 5. Serve & Garnish: Slice chicken against the grain. Serve with coconut rice, drizzling extra glaze from the baking dish. Garnish with sliced green onions and toasted sesame seeds. Add cilantro if desired.
- Prep Time: 20 mins (plus 30 min-4 hr marinating)
- Cook Time: 45 mins