Hawaiian Chicken and Coconut Rice - One Pot
Hawaiian chicken and coconut rice made in one pot with pineapple, soy sauce, and creamy coconut milk. Easy tropical weeknight dinner.
Servings: 4 servings
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
Calories: 727kcal | Carbohydrates: 94g | Protein: 15g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 1493mg | Potassium: 695mg | Fiber: 3g | Sugar: 31g | Vitamin A: 79IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 6mg
