One-Pot Hawaiian Chicken with Coconut Rice

A Tropical Twist on a Comforting One-Pot Meal

One-pot meals are a lifesaver for busy weeknights, and this One-Pot Hawaiian Chicken with Coconut Rice is no exception. Infused with tropical flavors, this dish combines tender chicken, sweet pineapple, and fragrant coconut rice into a satisfying and easy-to-make meal. The balance of sweet, savory, and slightly tangy elements makes this dish a standout, perfect for a quick family dinner or a meal-prep favorite.

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Why You’ll Love This Recipe

• One-Pot Simplicity – Minimal cleanup with all ingredients cooked in a single pot.
• Tropical Flavors – A delightful mix of pineapple, coconut, and savory chicken.
• Perfectly Balanced – The sweetness of pineapple complements the rich coconut rice.
• Great for Meal Prep – Stays fresh and flavorful for days.
• Customizable – Easy to adapt with different proteins or vegetables.

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Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon soy sauce
• ½ teaspoon sesame oil (optional for added depth)

For the Sauce:

• 1 cup pineapple chunks (fresh or canned)
• ½ cup pineapple juice (reserved from canned pineapple or fresh)
• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Coconut Rice:

• 1 ½ cups jasmine rice, rinsed
• 1 cup canned coconut milk
• 1 cup chicken broth (or water for a lighter version)
• ½ teaspoon salt

For Garnish (Optional):

• Chopped green onions
• Sesame seeds
• Fresh cilantro
• Lime wedges

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Instructions

1. Prepare the Chicken

1. In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, soy sauce, and sesame oil. Let it marinate for at least 10 minutes (or up to an hour for deeper flavor).

2. Cook the Chicken

1. Heat a large deep skillet or pot over medium-high heat.
2. Add the marinated chicken and cook for about 4-5 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove and set aside.

3. Make the Sauce

1. In the same pan, add pineapple chunks and cook for 1-2 minutes until slightly caramelized.
2. Stir in pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, ginger, and garlic. Bring to a simmer.
3. Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens slightly.

4. Cook the Coconut Rice

1. Add the rinsed jasmine rice, coconut milk, chicken broth, and salt directly into the pot with the sauce. Stir to combine.
2. Nestle the browned chicken back into the pot on top of the rice mixture.
3. Cover and reduce heat to low. Let it simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.

5. Finish and Serve

1. Turn off the heat and let the dish sit, covered, for 5 minutes.
2. Fluff the rice gently with a fork, mixing in the chicken and pineapple.
3. Garnish with green onions, sesame seeds, and cilantro if desired. Serve with lime wedges for extra brightness.

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Variations & Substitutions

• Protein Swap: Try shrimp, tofu, or pork instead of chicken.
• Vegetable Boost: Add bell peppers, snap peas, or shredded carrots for extra color and nutrition.
• Spicy Kick: Stir in red pepper flakes or a dash of sriracha for heat.
• Lower-Carb Option: Substitute cauliflower rice (cook separately and mix in at the end).

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Servings & Timing

• Servings: 4-5
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

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Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to prevent drying out.

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Frequently Asked Questions

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

Can I use brown rice instead of jasmine rice?

Yes, but brown rice takes longer to cook. Adjust the liquid and simmer time accordingly (about 40-45 minutes).

Can I make this in a slow cooker?

Yes! Sear the chicken first, then add all ingredients to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.

What can I serve with this dish?

It’s a complete meal on its own, but a side of steamed vegetables or a fresh salad pairs well.

Can I use frozen chicken?

Yes, but thaw it first for even cooking.

What’s the best way to enhance the coconut flavor?

Use full-fat coconut milk and toast shredded coconut as a topping for extra richness.

How can I make it more savory?

Add a splash of fish sauce or Worcestershire sauce for deeper umami flavor.

Can I cook this in an Instant Pot?

Yes! Sauté the chicken first, then add all ingredients and pressure cook on high for 6 minutes, followed by a natural release.

Is this dish kid-friendly?

Yes! The sweetness of pineapple makes it appealing to kids. Reduce spices if necessary.

What type of pot is best for this recipe?

A deep, heavy-bottomed skillet or Dutch oven works best for even cooking.

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Final Thoughts

This One-Pot Hawaiian Chicken with Coconut Rice is a delicious, no-fuss meal that brings the flavors of the tropics to your dinner table. With its sweet-savory profile and effortless cooking process, it’s perfect for busy weeknights or meal prepping ahead of time. Try it once, and it might just become a regular in your recipe rotation!

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