Description
Sweet and savory Hawaiian chicken simmered in a glossy pineapple sauce and served over creamy coconut rice. A comforting tropical inspired meal that is easy to make and full of bold flavor.
Ingredients
Scale
- 680 g boneless skinless chicken thighs
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 ½ cups fresh pineapple chunks
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 lime, juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 green onions, sliced
Instructions
- Rinse the jasmine rice and add it to a saucepan with coconut milk and water. Bring to a gentle boil, reduce heat, cover, and cook until the rice is tender and fluffy.
- In a bowl, mix soy sauce, brown sugar, garlic, ginger, lime juice, salt, and black pepper until combined.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken thighs to the skillet and pour the sauce mixture over them.
- Add the pineapple chunks around the chicken and let everything simmer gently.
- Cook until the chicken is fully cooked and the sauce thickens into a glossy glaze.
- Sprinkle sliced green onions over the chicken.
- Serve the Hawaiian chicken hot over the coconut rice.
Notes
- Use full fat coconut milk for the creamiest rice.
- Adjust sweetness by reducing or increasing brown sugar to taste.
- Leftovers taste even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg