Ah, Hawaiian Chicken with Coconut Rice! This dish is like a mini vacation on a plate, and let me tell you, I am absolutely obsessed with it! The first time I made this, I was having friends over for a tropical-themed dinner party, and I wanted something that would transport us all to a sunny beach without the plane tickets. This recipe was a massive hit, and it has since become a staple in my kitchen.
The combination of juicy grilled chicken marinated in a sweet and savory sauce paired with creamy coconut rice is nothing short of magical. Plus, the grilled pineapple adds that extra touch of summer goodness which makes it feel like you’re dining in paradise. So grab your apron, and let’s make some delicious Hawaiian Chicken!
What’s in Hawaiian Chicken with Coconut Rice?
Boneless Skinless Chicken Breasts: These are the main stars of our dish! I prefer using boneless and skinless breasts for this recipe – they soak up the marinade beautifully and grill up juicy and tender.
Pineapple Juice: Ah, this is where the tropics really come into play! The pineapple juice brings a sweet tanginess that tenderizes the chicken and adds flavor. Just make sure to get pure pineapple juice, not the sweetened stuff!
Soy Sauce: This salty addition perfectly balances the sweetness of the brown sugar and pineapple juice, creating that dreamy flavor that will make you want to lick the plate!
Brown Sugar: A hint of brown sugar adds a subtle caramel flavor to the marinade. It’s like a little nod to the sweetness of the islands.
Garlic: Fresh garlic is a must! It adds a wonderful aroma and depth to the dish.
Ground Ginger: A pinch of ground ginger gives our marinade that cozy, spicy kick.
Vegetable Oil: This helps our marinade stick to the chicken and keeps it nice and juicy on the grill.
Pineapple Slices: Grilled pineapple is like nature’s candy, and trust me; it makes a dazzling addition to this dish!
Fresh Parsley or Cilantro: For garnishing, I love using fresh herbs. Not only do they add color, but they also bring freshness to balance the flavors.
Jasmine Rice: I adore jasmine rice for its fragrant aroma and soft texture, which pairs perfectly with the coconut milk.
Coconut Milk: This luscious ingredient is the secret behind the rich and creamy coconut rice. It infuses every grain with tropical flavor!
Water, Sugar, and Salt: All three help to create the ideal texture and taste for our rice.
Is Hawaiian Chicken with Coconut Rice Good for You?
You might be wondering, “Is this delicious dish actually good for me?” Well, let me break it down for you!
Chicken: Packed with protein, chicken is a lean meat that can help you feel full and satisfied without breaking the calorie bank.
Pineapple Juice: It contains bromelain, an enzyme that helps with digestion, and is rich in vitamin C. Just keep an eye on the sugar content – moderation is key!
Coconut Milk: This creamy delight contains healthy fats that can provide energy. However, it is calorie-dense, so just be mindful of portion sizes!
Jasmine Rice: While it offers energy in the form of carbs, it’s best to enjoy it in moderation. Brown rice could be a healthier alternative if you’re looking to up your whole grain intake!
Overall, this dish is a lovely treat for special occasions or a weekend dinner – just remember that balance is essential!
Ingredients List
– For the Hawaiian Chicken (serves 4):
– 4 boneless, skinless chicken breasts
– 1 cup pineapple juice
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 tablespoon vegetable oil
– Pineapple slices (for grilling)
– Fresh parsley or cilantro for garnish
– For the Coconut Rice:
– 1 cup jasmine rice
– 1 can (13.5 ounces) coconut milk
– 1 cup water
– 1 tablespoon sugar
– 1/2 teaspoon salt
How to Make Hawaiian Chicken with Coconut Rice?
1. In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, ground ginger, and vegetable oil to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover, and let it marinate in the refrigerator for at least 30 minutes to 2 hours for the best flavor.
3. While the chicken is marinating, prepare the coconut rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
4. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for another 10 minutes.
5. Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade (discarding the marinade). Grill the chicken for about 6-7 minutes per side, or until fully cooked and the juices run clear. Add the pineapple slices to the grill during the last few minutes of cooking to get those lovely grill marks. Yum!
6. Fluff the coconut rice with a fork and serve on plates.
7. Slice the grilled chicken and arrange it over the coconut rice. Top with grilled pineapple and garnish with fresh parsley or cilantro.
8. Serve immediately and enjoy your Hawaiian Chicken with Coconut Rice!
It’s a Tropical Party!
Okay, let’s chat about some fun variations and serving suggestions. If you’re looking to spice things up, consider adding some diced red bell peppers or jalapeños for a little heat! You can also substitute the chicken for shrimp or tofu if you want a different protein.
This dish pairs beautifully with a fresh salad or grilled vegetables. Feeling festive? Why not whip up a batch of tropical fruit salsa on the side?
I really hope you get the chance to try this Hawaiian Chicken with Coconut Rice. It’s sure to bring a smile to your face and maybe even a little sunshine to your day! Whether it’s for a special occasion or just a cozy dinner at home, this dish is bound to be a winner. Let me know how it turns out for you – I can’t wait to hear about your tropical culinary adventure!
