Hawaiian Chicken Coconut Rice (Printable)

Tender marinated chicken with fragrant coconut rice and fresh pineapple for a tropical island-inspired meal.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 3 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 2 tbsp pineapple juice
05 - 1 tbsp rice vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ¼ tsp black pepper

→ Coconut Rice

10 - 1½ cups jasmine rice, rinsed
11 - 1 cup coconut milk (full fat, unsweetened)
12 - 1¼ cups water
13 - ½ tsp salt

→ For Serving

14 - 1 cup fresh pineapple, cubed
15 - 2 green onions, sliced
16 - 2 tbsp toasted shredded coconut (optional)
17 - 1 tbsp sesame seeds (optional)
18 - Fresh cilantro leaves, for garnish

# Directions:

01 - Whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl. Place chicken in a resealable bag or shallow dish, pour marinade over, and refrigerate for at least 15 minutes up to 2 hours for deeper flavor.
02 - Combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir once, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes per side until cooked through and slightly caramelized. Discard any unused marinade.
04 - Let cooked chicken rest for 5 minutes to retain juices, then slice or leave whole as preferred.
05 - Plate chicken over coconut rice. Top with pineapple cubes, green onions, toasted coconut, sesame seeds, and fresh cilantro as desired.

# Expert Tips:

01 -
  • The sweet and savory marinade creates this incredible sticky glaze that makes everything feel fancy
  • Coconut rice turns ordinary rice into something people will ask you about for years
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • Dont even think about reusing the marinade that touched raw chicken, make extra if you want to brush it on while cooking
  • The rice needs that full 10 minute resting period off the heat, opening the lid too early ruins the texture
  • Pat your chicken dry before searing if you want those restaurant-quality caramelized bits
03 -
  • Toasting the shredded coconut in a dry pan for 2 minutes takes this dish to another level completely
  • Use chicken thighs instead of breasts if you want extra insurance against dry meat
  • The marinade works on shrimp too, just reduce the cooking time to 2 to 3 minutes per side

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