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One Pot Hawaiian Chicken and Coconut Rice Recipe

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4.3 from 286 reviews

This flavorful one pot Hawaiian Chicken and Coconut Rice recipe combines tender marinated chicken thighs with tropical coconut pineapple rice, creating a delicious and easy-to-make meal inspired by the islands. The dish features juicy chicken marinated in coconut aminos, pineapple juice, and sesame oil, seared to crispy perfection, and then simmered together with fragrant jasmine rice, coconut milk, and pineapple chunks for a sweet and savory experience.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the chicken and marinade:

  • 1/2 cup coconut aminos
  • 1/2 cup full fat canned coconut milk (shaken)
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 teaspoon kosher salt
  • 1/4 cup 100% pineapple juice (from canned pineapple)
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil

For the tropical coconut pineapple rice:

  • 1 (13.5 ounce) can full fat coconut milk (shaken)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups uncooked jasmine rice (or long grain white rice)
  • 1 (20 ounce) can pineapple chunks in 100% pineapple juice

To garnish:

  • Cilantro
  • Chopped cashews
  • Toasted coconut

Instructions

  1. Prepare the marinade and pineapple chunks: Strain the pineapple chunks from the canned juice and set the chunks aside in an airtight container until use, reserving 1/4 cup of the pineapple juice for the marinade. Combine this juice with coconut aminos, canned coconut milk, honey, minced garlic, sesame oil, and kosher salt in a plastic or reusable storage bag.
  2. Marinate the chicken: Add the boneless skinless chicken thighs to the marinade bag, seal, and toss to coat evenly. Refrigerate and marinate for at least 1 hour and up to 24 hours to allow the flavors to develop fully.
  3. Sear the chicken: Heat olive or avocado oil in a deep sauté pan over medium-high heat. When the oil shimmers, remove the chicken thighs from the marinade (discard remaining marinade) and place them in the hot pan. Sear each side for 3-4 minutes on the first side, then 1-2 minutes on the second, until the chicken develops a crispy brown crust. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a plate.
  4. Prepare the coconut rice mixture: Measure the reserved pineapple juice and add canned coconut milk to reach a total of 3 cups of liquid. If needed, top up with water. Pour this mixture into the same skillet used for searing chicken, scraping up any browned bits with a wooden spoon to add flavor. Stir in garlic powder, onion powder, ground ginger, kosher salt, and pepper. Bring the mixture to a simmer over medium-high heat.
  5. Add rice and pineapple: Stir in the uncooked jasmine rice and the reserved pineapple chunks, mixing well to combine.
  6. Simmer the chicken and rice: Nestle the seared chicken thighs on top of the rice mixture. Cover the pan with a lid, reduce the heat to low, and simmer gently for 20-25 minutes, or until the rice is fluffy and the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish and serve: Once cooked, top with chopped cilantro, toasted coconut, or chopped cashews as desired. Serve warm.

Notes

  • Meal Prep: Divide the chicken and rice evenly into individual containers for easy meals throughout the week. Store in the refrigerator for up to 5 days.
  • Reheating: Reheat individual servings in the microwave in 30-second intervals to maintain moisture and prevent overcooking.
  • Marinating Tip: For best flavor, marinate the chicken overnight, but a minimum of 1 hour will still yield tasty results.
  • Rice Option: Use jasmine rice for authentic fragrance; long grain white rice is a suitable substitute.
  • Toasting Coconut: Toast shredded coconut in a dry skillet over medium heat until golden brown to add a delightful texture and flavor contrast.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Find it online: https://flavorhug.com/one-pot-hawaiian-chicken-and-coconut-rice-recipe/