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Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice pairs pineapple-soy glazed chicken with fluffy jasmine coconut rice. The glossy caramelized sauce clings to deeply golden thighs for a sweet-savory dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
marinate 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian Chicken
  • 1.5 lb boneless skinless chicken thighs
  • 1 cup pineapple juice (fresh or canned)
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup brown sugar, packed
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 0.5 cup pineapple chunks, drained
  • 2 green onions, sliced
  • 1 tsp sesame seeds
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Coconut Rice
  • 1.5 cup jasmine rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.75 cup water
  • 0.5 tsp salt
  • 1 tsp sugar

Equipment

  • 1 large skillet
  • 1 medium saucepan

Method
 

Make the marinade/sauce
  1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar until the brown sugar dissolves.
  2. Set aside 0.5 cup of the sauce for glazing later.
Marinate the chicken
  1. Season the chicken thighs with salt and black pepper.
  2. Place the chicken in a zip-lock bag or bowl and add the remaining sauce, then marinate 30 minutes (up to 4 hours in the fridge for deeper flavor).
Cook the coconut rice
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, combine jasmine rice, coconut milk, water, salt, and sugar.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes.
  4. Remove from heat and keep covered for 5 minutes of steam time.
  5. Fluff the rice with a fork.
Sear the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Remove chicken from the marinade (discard used marinade), then sear for 4–5 minutes per side until deeply golden and cooked through (165°F internal temperature).
  3. Transfer the chicken to a plate and set aside.
Build the glaze
  1. Add the reserved 0.5 cup sauce to the same skillet over medium heat.
  2. Whisk cornstarch with 2 tbsp water, then stir into the sauce.
  3. Simmer for 2–3 minutes, stirring, until the sauce thickens into a glossy glaze.
  4. Stir pineapple chunks into the glaze and warm for 1 minute, lightly caramelizing at the edges.
Glaze, serve, and garnish
  1. Return the seared chicken to the pan and spoon glaze over each piece.
  2. Cook 1–2 minutes, turning to coat fully.
  3. Serve immediately with coconut rice, topped with extra sauce and pineapple chunks.
  4. Garnish with sliced green onions and sesame seeds.

Notes

Marinating longer (up to 4 hours) helps the soy-garlic-ginger flavor penetrate the thighs; do not reuse the marinade after it touches raw chicken. Store leftovers in the fridge up to 3 days; freeze glazed chicken and rice separately up to 2 months (reheat gently to avoid drying). If you want a dairy-free swap that still keeps the rice creamy, use the full-fat coconut milk as written; it naturally stays coconut-forward without substitutions.