Juicy Hawaiian Chicken & Coconut Rice in Just 40 Minutes

You know that moment when you take your first bite of something and instantly feel like you’re on vacation? That’s exactly what happens with this Hawaiian Chicken with Coconut Rice. I swear, the first time I made it for a casual family dinner, my brother-in-law asked if I’d secretly flown to Honolulu to pick it up! The juicy chicken thighs soak up all those sweet-and-savory flavors while the coconut rice cooks right in the same pan – because who wants extra dishes? It’s become my go-to when I need a tropical escape without leaving my kitchen. Best part? You’re only about 40 minutes away from paradise.

Why You’ll Love This Hawaiian Chicken with Coconut Rice

Seriously, what’s not to love about this dish? Here’s why it’s become my weeknight hero:

• One-pan wonder: Everything cooks together—juicy chicken, fluffy rice, sweet pineapple—with minimal cleanup. (My dishwasher thanks me.)
• Tropical vibes in 40 minutes: The coconut milk and fresh pineapple taste like sunshine, no plane ticket required.
• Crazy flavorful: Soy sauce + brown sugar + ginger = that perfect sweet-savory punch you’ll crave.
• Leftover magic: It reheats like a dream—the rice gets even creamier overnight.

Trust me, your taste buds will throw a luau.

Ingredients for Hawaiian Chicken with Coconut Rice

Okay, let’s talk ingredients—this is where the magic starts! Don’t skip the full-fat coconut milk (trust me, light just doesn’t give that same lush texture). Here’s exactly what you’ll need:

• 2 lbs boneless, skinless chicken thighs (thighs stay juicier than breasts!)
• 1 cup jasmine rice (pack it lightly—no need to crush it)
• 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
• 1 cup chicken broth (low-sodium so you control the salt)
• 1 red bell pepper, sliced into thin strips
• 1 cup fresh pineapple chunks (about 1-inch pieces—save the juice!)
• 2 tbsp soy sauce (I use reduced-sodium)
• 1 tbsp brown sugar (packed—none of that wimpy half-measured stuff)
• 1 tsp fresh grated ginger (peel it with a spoon—game changer!)
• 2 cloves garlic, minced (or 1 tbsp from the jar in a pinch)
• 1 tbsp olive oil (for that golden chicken crust)
• 1/4 cup chopped green onions (for that fresh pop at the end)
• Salt & black pepper (to taste—I do 1 tsp salt, 1/2 tsp pepper)

See? Nothing fussy—just pantry staples with a tropical twist!

Equipment You’ll Need

Grab these trusty tools—I promise it’s nothing fancy:

• Large skillet with a tight-fitting lid (that 12-inch cast iron I got for my birthday? Perfect.)
• Measuring cups and spoons (eyeballing the coconut milk never ends well for me)
• Sharp knife and cutting board (for those pineapple chunks and pepper strips)
• Wooden spoon (to scrape up all those tasty browned bits)

That’s it! No special gadgets—just stuff you’ve probably got lurking in your drawers.

How to Make Hawaiian Chicken with Coconut Rice

Alright, let’s get cooking! This recipe comes together in three simple stages—brown the chicken, make the rice, then combine everything. Follow these steps, and you’ll have a tropical feast in no time.

Cooking the Chicken

First things first—heat that olive oil in your skillet over medium heat. While it’s warming up, pat your chicken thighs dry (this helps them brown beautifully) and season both sides generously with salt and pepper. When the oil shimmers, lay those thighs in—don’t crowd them! Give them 5-6 minutes per side until they’re golden brown. They won’t be fully cooked yet—that’s perfect! Transfer them to a plate so they don’t overcook while we work on the rice.

Preparing the Coconut Rice

Same skillet, don’t wash it—those browned bits equal flavor! Toss in the garlic and ginger, stirring for about 30 seconds until fragrant (watch closely—garlic burns fast!). Now add the rice, coconut milk, chicken broth, soy sauce, and brown sugar. Stir everything really well—you want those liquids fully incorporated. Bring it to a lively boil, then immediately reduce the heat to low and cover with that tight-fitting lid. Here’s the key—set a timer for 15 minutes and don’t peek! Lifting the lid lets steam escape, and we need every bit for perfect rice.

Combining and Finishing

After 15 minutes, uncover—your rice should be nearly done. Arrange the chicken thighs on top, nestle in those vibrant bell pepper strips and pineapple chunks, then cover again for the final 10 minutes. The residual heat will finish cooking the chicken while the pineapple juices mingle with the rice. When time’s up, remove from heat and let it rest uncovered for 5 minutes—this helps the rice set. Sprinkle with green onions, and boom—aloha on a plate!

Tips for Perfect Hawaiian Chicken with Coconut Rice

Want restaurant-quality results? These little tricks make all the difference:

• Fresh pineapple is king: The juice from canned works in a pinch, but fresh chunks caramelize slightly and add brighter flavor.
• Soy sauce to taste: Start with 2 tbsp, then add another splash after cooking if you want more savory depth.
• Let it rest: Those 5 minutes off heat let the rice absorb any remaining liquid—no mushy grains!
• Brown your chicken well: That golden crust adds flavor to the entire dish—don’t rush this step.

Follow these, and you’ll swear there’s an ocean breeze in your kitchen.

Ingredient Substitutions

Ran out of something? No panic—here are my tried-and-true swaps:

• Quinoa or cauliflower rice instead of jasmine rice (reduce liquid by 1/4 cup—they soak up less)
• Tofu or shrimp for chicken (add tofu last 5 minutes; shrimp cooks even faster!)
• Light coconut milk works in a pinch (just expect slightly less creamy rice)
• Green or yellow bell pepper if red’s not your thing (still tasty, just milder)
• Honey or maple syrup replaces brown sugar (use same amount—adds floral notes)

Play around—that’s how my pineapple version was born!

Serving Suggestions

This Hawaiian Chicken with Coconut Rice is a full meal on its own, but if you want to go full tiki-bar mode, try pairing it with a bright mango-avocado salad or some grilled zucchini spears. Portion-wise, one chicken thigh with about 3/4 cup rice makes a perfect serving—though I won’t judge if you go back for seconds (I always do!).

Storing and Reheating

Leftovers? Lucky you! Store everything airtight in the fridge—it keeps beautifully for 3 days. When reheating, splash a tablespoon of chicken broth over the rice before warming gently on the stove. The steam brings it back to life without drying out. Pro tip: The pineapple gets even sweeter overnight!

Hawaiian Chicken with Coconut Rice Nutrition

Just between us, I never count calories when tropical flavors are involved—but if you’re curious, here’s the scoop (based on my exact ingredient list): ~480 calories, 22g fat, 45g carbs, and 28g protein per hearty serving. Remember, nutrition varies depending on your pineapple size, coconut milk brand, and whether you lick the spoon (guilty!).

FAQs About Hawaiian Chicken with Coconut Rice

Can I use brown rice instead of jasmine rice?
Absolutely! Swap in brown rice—it adds extra nuttiness. Just bump up the cooking liquid by 1/4 cup (since brown rice drinks more) and extend simmering time to about 25 minutes before adding toppings. Keep checking—you want it tender but not mushy.

How can I make this dish spicy?
Ooo, I love tossing in a pinch of red chili flakes with the garlic and ginger! For serious heat, drizzle sriracha over the finished dish or add diced jalapeños with the bell peppers. My sister swears by a spoonful of chili crisp stirred into her bowl.

Fresh or canned pineapple—does it matter?
Fresh wins every time in my kitchen! It caramelizes slightly and stays firmer, giving bursts of bright flavor. Canned works in a pinch—just drain it well and add it later (last 5 minutes) so it doesn’t turn mushy.

Try this recipe tonight and share your results—tag me if you jazz it up with your own twist!

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