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This One-Pot Hawaiian Chicken & Coconut Rice has a delicious, unique flavor and is easy enough to make on a weeknight. The chicken can marinate while you get everything else prepped. The best part is the rice cooks right in the same pan with coconut milk and pineapple. This dinner tastes brighter than a standard chicken and rice meal without adding any extra work. It is a reliable one-pot dinner that turns out great every time.
👉 If you love making easy one-pot dinners, my Chicken Taco Rice is a great option.
Hawaiian chicken and coconut rice is a one-pot dinner made with marinated chicken thighs, coconut milk, pineapple, and jasmine rice. The chicken is seared, then simmered with coconut rice and pineapple chunks until tender. This tropical-inspired meal balances savory soy sauce, sweet honey, and creamy coconut milk. It works well for busy weeknights when a dependable one-pan dinner is needed.
Why you’ll love this recipe…
I love making this dinner because it is warm and comforting with a little sweetness added. The coconut milk keeps the rice creamy while the pineapple adds natural flavor. Everything cooks in one deep pan, which keeps cleanup super simple.
⏰ Total Time: 40 minutes
🍂 Perfect For: Weeknight dinners, one-pot meals
🛒 Key Ingredients: Chicken thighs, coconut milk, pineapple
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerator friendly
👉 My One Pot Taco Pasta is another reliable one-pan dinner if you are wanting something savory.
Made With Love,
Table of Contents
- What You’ll Need for Hawaiian Chicken and Coconut Rice
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Hawaiian Chicken and Coconut Rice
- Hawaiian Chicken and Coconut Rice Variations
- Tips and Tricks
- Recipe FAQs – Hawaiian Chicken Coconut Rice
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Great One-Pot Recipes
- Hawaiian Chicken and Coconut Rice – One Pot Recipe
What You’ll Need for Hawaiian Chicken and Coconut Rice
- Chicken thighs: Stay tender and flavorful after marinating and searing.
- Coconut milk: Creates a creamy rice base.
- Soy sauce and honey: Balance savory and sweet flavors.
- Pineapple juice and chunks: Add natural sweetness and brightness.
- Jasmine rice: Cooks directly in the coconut mixture and absorbs the full flavor.
👉 Try making a creamy Italian-style dinner later in the week to add contrast, my Rotisserie Chicken Bacon Alfredo works great.
Full Ingredients List
Chicken and Marinade
- 1–2 lbs boneless skinless chicken thighs
- ¼ cup low sodium soy sauce
- ½ cup full fat coconut milk
- 1 tablespoon minced garlic
- 2 tablespoons honey
- 1 teaspoon salt
- ¼ cup pineapple juice
- 2 tablespoons olive oil
Coconut Pineapple Rice
- 13 oz can full fat coconut milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups uncooked jasmine rice
- 20 oz can pineapple chunks
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Use chicken breasts instead of thighs if preferred.
- Long grain white rice works in place of jasmine rice.
- Reduce honey slightly if you prefer less sweetness.
About What This Costs
Estimated total cost: $14–18
Servings: 4
Estimated cost per serving: About $3.50–4.50
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
How to Make Hawaiian Chicken and Coconut Rice
Step 1: Strain the pineapple chunks from the juice and store the chunks in a container for later. **Measure ¼ cup of the pineapple juice and set the rest of the pineapple juice aside. You will use it later.
Step 2: In a large bowl or gallon-sized zip-top bag, add the chicken, ¼ cup pineapple juice, soy sauce, ½ cup coconut milk, minced garlic, honey, and 1 teaspoon salt.
Step 2.1: Let marinate in the refrigerator for at least 45 minutes up to 24 hours. The longer you marinate, the better. If you don’t have time, 45 minutes will be fine.
Step 3: Once the chicken is almost finished marinating, add the remainder of the pineapple juice to a large liquid measuring cup. Then add the 13 oz can of coconut milk.
IMPORTANT: The liquid must reach exactly 3 cups. If it does not reach 3 cups, top it off with water until it reaches 3 cups total. Set this mixture aside.
Step 4: In a deep pan, heat the olive oil. Once hot, remove the chicken from the marinade and sear on each side for 4 minutes. The chicken does not need to be cooked completely at this stage.
Step 5: The chicken does not need to be fully cooked. Remove to a plate.
Step 6: In the same pan, add the coconut milk mixture along with garlic powder, onion powder, ground ginger, salt, and pepper. Scrape the bottom of the pan. Bring to a simmer.
Step 7: Stir in the rice and drained pineapple chunks.
Step 8: Place browned chicken on top. Cover and simmer 20–25 minutes, until rice is tender.
Step 9: Serve warm.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Hawaiian Chicken and Coconut Rice Variations
- Add red bell pepper for extra color.
- Garnish with sliced green onions.
- Sprinkle with sesame seeds before serving.
👉 One-Pot Teriyaki Chicken and Rice is another savory-sweet dinner that your family is going to love.
My Pro TipS
Tips and Tricks
- Let the chicken marinate as long as possible for best flavor.
- Keep the pan covered while simmering for even rice cooking.
- Placing the chicken on top allows it to finish gently.
Recipe FAQs – Hawaiian Chicken Coconut Rice
Marinating improves flavor, but 45 minutes is enough if short on time.
Yes, as long as the liquid measures 3 cups before simmering.
Yes, store in the refrigerator and reheat gently.
👉 Ham, Broccoli, and Rice Skillet reheats well and fits into the same meal rotation.
Serving Suggestions
- Serve with a simple green salad.
- Add extra pineapple on top.
- Pair with steamed vegetables if desired.
👉 My Italian Chicken and Rice is also a dependable rice dinner for busy nights.
Make-Ahead, Storage & Reheating
- Fridge: Store up to 4 days.
- Freezer: Not recommended for best rice texture.
- Reheat: Warm gently on the stove or microwave.
👉 A helpful meal to make when planning ahead is my Slow Cooker Meatless Chili Mac.
How I Use the Leftovers
- Reheat for lunch bowls.
- Spoon into wraps with greens.
- Serve with extra vegetables.
More Great One-Pot Recipes
Leave a rating if this helped your week. It means a lot. 🩷
Hawaiian Chicken and Coconut Rice – One Pot
Ingredients
Chicken and Marinade:
- 1 –2 lbs boneless skinless chicken thighs
- ¼ cup low sodium soy sauce
- ½ cup full fat coconut milk
- 1 tablespoon minced garlic
- 2 tablespoons honey
- 1 teaspoon salt
- ¼ cup pineapple juice
- 2 tablespoons olive oil
Coconut Pineapple Rice:
- 13 oz can full fat coconut milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups uncooked jasmine rice
- 20 oz can pineapple chunks
Instructions
- Strain pineapple chunks and reserve chunks. Measure ¼ cup juice and set aside.
- Marinate chicken with pineapple juice, soy sauce, ½ cup coconut milk, garlic, honey, and salt for at least 45 minutes up to 24 hours.
- Combine remaining pineapple juice and 13 oz coconut milk. Add water if needed to reach exactly 3 cups liquid.
- Sear chicken in olive oil 4 minutes per side. Remove.
- Add coconut mixture and seasonings to pan. Bring to simmer.
- Stir in rice and pineapple chunks.
- Place chicken on top. Cover and simmer 20–25 minutes until rice is tender.
Notes
- Longer marinating deepens flavor.
- Ensure liquid measures 3 cups before simmering.
- Let rest briefly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband is very picky but he loved this! He says it’s one of his favorites and that says a lot!
Great recipe but the instructions dont update if you want to multiply the recipe. Rice cooks at a 2 to 1 ratio. Water to rice. But delicious recipe.
I made this recipe last evening. Oh my goodness! We found it to be incredibly tasty and satisfying. YUM–thank you so much, Julia!! I suspect I will be making this one again and again. I have already shared the recipe with a friend. I have lost track as to how many of your recipes I have made now. You have a gift! I really appreciate your creativity and attention to FLAVOR. Way to go!!!
[Please note: I used extra coconut milk, pineapple juice and pineapple (because I bought organic canned pineapple, which does not come in a 20 oz. can). The rice seemed to need the extra liquid to cook fully ;-)]
The recipe makes LOTS of rice – about 8 servings. Spice-level could be stronger for our taste and I’m planning to double the onion and ginger spice measurements while reducing the liquid/rice next time. I’ll use just 1 can of coconut milk divided between marinade and rice, and figure out rice measurement to be half of the coconut milk/pineapple juice combo without added water.