Description
Hawaiian Chicken with Coconut Rice is a delicious and tropical dish that combines tender chicken marinated in a sweet and savory sauce, served over creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix soy sauce, brown sugar, pineapple juice, garlic, and ginger to create the marinade.
- Add chicken thighs to the marinade and let them sit for at least 30 minutes.
- In a saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and creamy.
- While the rice is cooking, grill or pan-fry the marinated chicken until fully cooked, about 6-7 minutes per side.
- Serve the chicken over the coconut rice and garnish with chopped green onions.
Notes
- For extra flavor, let the chicken marinate overnight.
- Feel free to add vegetables like bell peppers or snap peas for a complete meal.
- Adjust the sweetness of the marinade by adding more or less brown sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg