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One Pot Hawaiian Chicken and Coconut Rice Recipe

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4.3 from 34 reviews

This One Pot Hawaiian Chicken and Coconut Rice recipe is a flavorful and tropical-inspired meal that combines tender marinated chicken thighs with fragrant coconut-infused jasmine rice and sweet pineapple chunks. Perfect for meal prep or an easy weeknight dinner, this dish brings a taste of the islands to your kitchen with a simple one-pot cooking method that maximizes flavor while minimizing cleanup.

Ingredients

For the Chicken and Marinade:

  • 1/2 cup coconut aminos
  • 1/2 cup full fat canned coconut milk, shaken
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 teaspoon kosher salt
  • 1/4 cup 100% pineapple juice (from canned pineapple)
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil

For the Tropical Coconut Pineapple Rice:

  • 1 (13.5 ounce) can full fat coconut milk, shaken
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups uncooked jasmine rice (or long grain white rice)
  • 1 (20 ounce) can pineapple chunks in 100% pineapple juice
  • To garnish: cilantro, chopped cashews or toasted coconut

Instructions

  1. Prepare the Marinade and Pineapple: Strain the pineapple chunks from the canned pineapple juice and set the pineapple chunks aside in an airtight container until ready to use. Measure out 1/4 cup of the pineapple juice for the marinade; reserve the remaining juice for later use.
  2. Make the Marinade: In a plastic or reusable storage bag, combine the 1/4 cup pineapple juice with coconut aminos, full fat coconut milk, honey, minced garlic, sesame oil, and kosher salt. Seal the bag and mix well to combine all ingredients.
  3. Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade bag and toss to coat thoroughly. Seal the bag and refrigerate for at least 1 hour, preferably up to 24 hours for maximum flavor infusion.
  4. Cook the Chicken: Heat 1 tablespoon of olive oil or avocado oil in a large skillet or pot over medium heat. Remove chicken from marinade (discard marinade) and cook chicken thighs until golden brown and cooked through, about 6-8 minutes per side depending on thickness.
  5. Prepare the Coconut Pineapple Rice: In the same pot or a separate pot, combine jasmine rice, full fat coconut milk, garlic powder, onion powder, ground ginger, kosher salt, pepper, and the reserved pineapple juice. Stir well to release rice starch and combine ingredients evenly.
  6. Cook the Rice: Bring the rice mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Gently fold in the reserved pineapple chunks once the rice is done cooking.
  7. Assemble and Garnish: Serve the cooked chicken thighs atop the tropical coconut pineapple rice. Garnish with chopped cilantro, toasted coconut flakes, or chopped cashews for added flavor and crunch.

Notes

  • Meal prep friendly: divide chicken and rice evenly into individual storage containers. Store in the refrigerator for up to 5 days.
  • Reheat meals in the microwave using 30-second increments to avoid overcooking.
  • Marinating overnight will enhance flavor and tenderness of the chicken.
  • Use full fat canned coconut milk for best creamy texture and flavor in the rice and marinade.
  • Substitute olive oil with avocado oil or any neutral cooking oil to suit dietary needs.

Find it online: https://flavorspath.com/one-pot-hawaiian-chicken-and-coconut-rice-recipe/