Hawaiian Chicken & Coconut Rice – One Pot


Hawaiian Chicken & Coconut Rice – One Pot

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • Chicken and Marinade:
  • 1-2 lbs boneless skinless chicken thighs

  • 1/4 cup low sodium soy sauce

  • 1/2 cup full fat coconut milk from a can

  • 1 tbs minced garlic

  • 2 tbs honey

  • 1 tsp salt

  • 1/4 cup pineapple juice (use the juice from the can of pineapple chunks below)

  • 2 tbs olive oil (for cooking the chicken)

  • Coconut Pineapple Rice:
  • 13 oz can full fat coconut milk

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp ground ginger

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 1/2 cups uncooked jasmine or long grain white rice

  • 20oz can pineapple chunks


  • Strain the pineapple chunks from the pineapple juice and store the chunks in a container for later. Measure 1/4 cup of the pineapple juice and set the rest of the pineapple juice to the side. You will use it later on.
  • In a large bowl or gallon sized ziplock bag add the chicken, 1/4 cup of the pineapple juice, soy sauce, 1/2 cup coconut milk, minced garlic, honey, and 1 tsp salt. Let marinate in the fridge for at lest 45 minutes to 24 hours the longer you marinate the better. If you don’t have time 45 minutes will be fine!
  • Once chicken is almost finished marinating add the remainder of the pineapple juice in a large liquid measuring cup then add the can of coconut milk. You want the liquid to reach 3 cups so if it doesn’t top it off with water until it reaches 3 cups. Set to the side.
  • In a deep pan heat the olive oil once hot remove the chicken from the marinade and sear on each side for 4 minutes. It does not need to be cooked completely though. Remove to a separate plate and set aside.
  • To the same pan we cooked the chicken in add the coconut milk mixture add the seasonings, garlic powder, onion powder, ground ginger, salt and pepper. Using a spatula scrape the bits off the bottom of the pan. Bring mixture up to a simmer then stir in the rice and drained pineapple chunks. Stir. On the top of the rice add the browned chicken and cover with a lid. Simmer for 20-25 minutes or until the rice is tender. Enjoy!

Recipe Video


  1. Midwest Cook

    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.

  2. 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 ;-)]

Leave a Comment

Your email address will not be published. Required fields are marked *