Hawaiian Chicken and Coconut Rice
A delightful combination of tender chicken marinated in pineapple juice and served over creamy coconut rice, perfect for meal prep and weeknight dinners.
Ingredients
For the Marinade
- 1 cup pineapple juice sweet and tangy base for the marinade
- 2 tablespoons soy sauce adds savory depth
- 2 tablespoons brown sugar for sweetness
- 1 teaspoon garlic powder adds flavor
- 1 teaspoon ginger powder for a warming spice
For the Chicken
- 4 pieces boneless, skinless chicken breasts main protein
For the Coconut Rice
- 1 cup coconut milk for creaminess
- 1 cup jasmine rice can substitute with brown rice or cauliflower rice
- 1 tablespoon vegetable oil for toasting the rice
- 1 cup water to cook the rice
- to taste salt season to preference
For Garnish
- to taste fresh pineapple chunks adds freshness
- to taste chopped cilantro for garnish
Instructions
Preparation
- In a bowl, mix pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder.
- Marinate the chicken in the mixture for at least 30 minutes.
Cooking
- Preheat your grill or skillet over medium heat.
- Cook marinated chicken for about 6-7 minutes per side, until fully cooked.
- Meanwhile, heat vegetable oil in a saucepan and toast the jasmine rice for 2 minutes.
- Add coconut milk, water, and salt to the rice, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
Serving
- Serve chicken over coconut rice and garnish with fresh pineapple and cilantro.
Notes
Make the marinade ahead of time for quicker preparation. Cooked chicken can be stored in the fridge for up to 4 days. Adjust spice levels by adding chili flakes if desired.