Description
A recipe for sweet and savory Hawaiian style chicken served with creamy, fluffy coconut rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup pineapple chunks, drained
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 1 cup water
- 1/2 cup full-fat coconut milk
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon salt
Instructions
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Reserve half of this mixture for basting/serving.
- Add the chicken pieces to the remaining half of the sauce mixture and marinate for at least 30 minutes.
- Prepare the Coconut Rice: Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1 cup water, coconut milk, shredded coconut, and salt.
- Bring the rice mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
- While the rice rests, cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Discard the marinade used for soaking.
- Add the chicken to the hot skillet and cook until browned on all sides, about 5-7 minutes.
- Pour the reserved sauce mixture over the chicken. Bring to a simmer.
- Stir the cornstarch slurry and pour it into the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 1-2 minutes.
- Stir in the drained pineapple chunks during the last minute of cooking.
- Serve the Hawaiian Chicken immediately over the prepared Coconut Rice.
Notes
- For grilling the chicken, marinate as directed, then thread onto skewers with pineapple chunks. Grill over medium heat until cooked through, basting with the reserved sauce during the last few minutes of cooking.
- You can use a rice cooker for the coconut rice; combine rice, water, coconut milk, shredded coconut, and salt, then use the standard white rice setting.
- If you prefer a thicker glaze, increase the cornstarch in the slurry to 1.5 tablespoons.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18
- Sodium: 850
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 45
- Cholesterol: 110