Hawaiian Chicken & Coconut Rice combines juicy glazed chicken with fluffy coconut rice, sweet pineapple, and a savory-sweet sauce. The chicken is cooked until caramelized around the edges, while the coconut rice adds a creamy, lightly sweet contrast that brings the whole bowl together.
This easy skillet-style meal uses everyday ingredients and comes together in about 45 minutes. The chicken can be marinated ahead of time, making it a practical option for a weeknight dinner or casual meal prep.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 bowls
- Difficulty: Easy
Why You Will Love This Recipe
- Pineapple adds natural sweetness and acidity, balancing the savory soy-based sauce.
- Chicken thighs stay juicy and develop good browning in a hot skillet.
- Coconut milk gives the rice richness without making it overly heavy.
- The sauce caramelizes in the skillet for a glossy finish.
- Fresh toppings like green onions and cilantro add brightness to the dish.
What You Need Before You Start
- Medium saucepan with lid
- Large skillet
- Medium mixing bowl
- Measuring cups and spoons
- Instant-read thermometer
Ingredients and Helpful Swaps
- ■ 1 1/2 cups jasmine rice (285 g) — rinsed until the water runs mostly clear
- ■ 1 cup canned unsweetened coconut milk (240 mL) — well shaken
- ■ 1 cup water (240 mL)
- ■ 1/2 teaspoon kosher salt (3 g)
- ■ 1 1/2 pounds boneless, skinless chicken thighs (680 g) — cut into 1-inch pieces
- ■ 1/3 cup pineapple juice (80 mL) — divided
- ■ 1/4 cup low-sodium soy sauce (60 mL)
- ■ 2 tablespoons brown sugar (25 g)
- ■ 1 tablespoon rice vinegar (15 mL)
- ■ 2 garlic cloves (6 g) — finely minced
- ■ 1 teaspoon freshly grated ginger (2 g)
- ■ 1 tablespoon cornstarch (8 g)
- ■ 1 tablespoon neutral cooking oil (15 mL)
- ■ 1 cup pineapple chunks (165 g) — drained if using canned
- ■ 2 green onions (30 g) — thinly sliced, for garnish
- ■ 2 tablespoons chopped fresh cilantro (2 g) — optional, for garnish
- ■ 1 tablespoon toasted sesame seeds (9 g) — optional, for garnish
How to Make Hawaiian Chicken & Coconut Rice
- Marinate the chicken. In a medium bowl, whisk together 1/4 cup pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes. Do not marinate longer than 2 hours because the pineapple juice can affect the texture of the chicken.
- Start the coconut rice. Add the rinsed jasmine rice, coconut milk, water, and kosher salt to a medium saucepan. Stir once and bring to a gentle boil over medium-high heat.
- Cook the rice. Reduce the heat to low, cover, and simmer for 15 minutes. Keep the lid closed while the rice cooks. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. The rice should be tender and fluffy rather than wet or soupy.
- Make the thickening mixture. In a small bowl, whisk the remaining 1/3 cup pineapple juice with the cornstarch until completely smooth. Set aside.
- Brown the chicken. Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for about 4 to 5 minutes per side. The pieces should be browned on the outside.
- Add the pineapple. Reduce the heat to medium. Add the pineapple chunks to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the pineapple develops lightly browned edges.
- Glaze the chicken. Stir the pineapple juice and cornstarch mixture again, then pour it into the skillet. Cook for 2 to 3 minutes, stirring gently, until the sauce becomes glossy and thick enough to coat the chicken. If it thickens too quickly, add 1 to 2 tablespoons of water.
- Check the chicken. Continue cooking until the thickest pieces reach 165°F (74°C) on an instant-read thermometer. The sauce should cling to the chicken rather than pool thinly in the bottom of the skillet.
- Fluff and assemble. Fluff the coconut rice gently with a fork. Divide the rice among four bowls and spoon the glazed chicken and pineapple over the top. Finish with the green onions and the optional cilantro and sesame seeds.
Storage and Make-Ahead Tips
- Store cooled chicken and coconut rice separately in airtight containers in the refrigerator for up to 4 days.
- The chicken can be marinated for up to 2 hours before cooking.
- The coconut rice can be cooked up to 1 day ahead and refrigerated.
FAQ
Can I use chicken breast instead of chicken thighs?
Yes. Use boneless, skinless chicken breast cut into 1-inch pieces.
Can I use fresh pineapple?
Absolutely. Fresh pineapple works well and can be cut into bite-size chunks.
Why is my coconut rice too wet?
The rice may need more cooking time, or the lid may have allowed excess steam to escape. Keep the saucepan covered and let it rest after cooking.
Can I make the chicken ahead of time?
Yes. Cooked chicken can be refrigerated for up to 4 days.
Can I make this recipe without cilantro?
Yes. Cilantro is optional and can be omitted.
Hawaiian Chicken & Coconut Rice
Ingredients
Method
Method
- Marinate the chicken: In a medium bowl, whisk together 1/4 cup pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes. Do not marinate longer than 2 hours because the pineapple juice can affect the texture of the chicken.
- Start the coconut rice: Add the rinsed jasmine rice, coconut milk, water, and kosher salt to a medium saucepan. Stir once and bring to a gentle boil over medium-high heat.
- Cook the rice: Reduce the heat to low, cover, and simmer for 15 minutes. Keep the lid closed while the rice cooks. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. The rice should be tender and fluffy rather than wet or soupy.
- Make the thickening mixture: In a small bowl, whisk the remaining 1/3 cup pineapple juice with the cornstarch until completely smooth. Set aside.
- Brown the chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook for about 4 to 5 minutes per side. The pieces should be browned on the outside.
- Add the pineapple: Reduce the heat to medium: Add the pineapple chunks to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the pineapple develops lightly browned edges.
- Glaze the chicken: Stir the pineapple juice and cornstarch mixture again, then pour it into the skillet. Cook for 2 to 3 minutes, stirring gently, until the sauce becomes glossy and thick enough to coat the chicken. If it thickens too quickly, add 1 to 2 tablespoons of water.
- Check the chicken: Continue cooking until the thickest pieces reach 165°F (74°C) on an instant-read thermometer. The sauce should cling to the chicken rather than pool thinly in the bottom of the skillet.
- Fluff and assemble: Fluff the coconut rice gently with a fork. Divide the rice among four bowls and spoon the glazed chicken and pineapple over the top. Finish with the green onions and the optional cilantro and sesame seeds.
