Description
Enjoy a tropical twist on a comforting one-pot meal with this One-Pot Hawaiian Chicken with Coconut Rice. Tender chicken, sweet pineapple, and fragrant coconut rice come together in an easy, flavorful dish perfect for busy weeknights or meal prep.
Ingredients
Scale
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 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
Instructions
- Prepare the Chicken
- Toss chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, soy sauce, and sesame oil.
- Let marinate for at least 10 minutes (or up to an hour for deeper flavor).
- Cook the Chicken
- Heat a large deep skillet or pot over medium-high heat.
- Add the marinated chicken and cook for about 4-5 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove and set aside.
- Make the Sauce
- In the same pan, add pineapple chunks and cook for 1-2 minutes until slightly caramelized.
- Stir in pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, ginger, and garlic. Bring to a simmer.
- Add cornstarch slurry and stir until sauce thickens slightly.
- Cook the Coconut Rice
- Add rinsed jasmine rice, coconut milk, chicken broth, and salt into the pot with the sauce. Stir to combine.
- Nestle the browned chicken back into the pot on top of the rice mixture.
- Cover and reduce heat to low. Let simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
- Finish and Serve
- Turn off heat and let sit, covered, for 5 minutes.
- Fluff rice gently with a fork, mixing in the chicken and pineapple.
- Garnish with green onions, sesame seeds, and cilantro if desired. Serve with lime wedges.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: one pot
- Cuisine: Hawaiian, asian
Keywords: Hawaiian chicken, coconut rice, one-pot meal, tropical flavors, easy dinner