Escape to the islands with this incredible Hawaiian Chicken and Coconut Rice! This one-pot wonder brings together the irresistible flavors of sweet, tangy pineapple, succulent chicken, and creamy, aromatic coconut rice for a dinner that’s both exotic and incredibly easy to make. Perfect for a busy weeknight, this dish will transport your taste buds to a tropical paradise with minimal fuss and maximum flavor.

Imagine tender chicken thighs, marinated in a vibrant blend of soy sauce, honey, garlic, and pineapple juice, seared to golden perfection. Then, nestled amongst fragrant jasmine rice cooked in rich coconut milk, infused with warm spices and dotted with juicy pineapple chunks. The result? A harmonious blend of savory, sweet, and tangy notes that will delight your family and friends. This recipe isn’t just a meal; it’s a mini-vacation in a single pot!

For the Chicken and Marinade:

• 1-2 lbs boneless skinless chicken thighs (Chicken thighs are preferred for their juiciness and flavor, but chicken breast can also be used if cut into similar-sized pieces.)
• ¼ cup low sodium soy sauce (Using low sodium helps control the overall saltiness of the dish.)
• ½ cup full fat coconut milk , from a can (Full-fat coconut milk provides a richer, creamier texture and more authentic flavor than light versions.)
• 1 tbs minced garlic (Freshly minced garlic offers the best flavor, but pre-minced works in a pinch.)
• 2 tbs honey (Adds a natural sweetness and helps with caramelization during searing.)
• 1 tsp salt (Adjust to your taste preference, especially if not using low-sodium soy sauce.)
• ¼ cup pineapple juice, use the juice from the can of pineapple chunks below (This keeps the pineapple flavor consistent and prevents waste.)
• 2 tbs olive oil, for cooking the chicken (A good quality olive oil for searing to build flavor.)

For the Coconut Pineapple Rice:

• 13 oz can full fat coconut milk (This is the primary liquid for cooking the rice, ensuring it’s rich and creamy.)
• 1 tsp garlic powder (Adds a mellow garlic essence that complements the coconut.)
• ½ tsp onion powder (Provides a subtle savory depth to the rice.)
• ½ tsp ground ginger (A touch of warmth and spice that pairs wonderfully with tropical flavors.)
• ½ tsp salt (Essential for seasoning the rice; adjust based on your preference.)
• ¼ tsp pepper (Freshly ground black pepper adds a nice subtle kick.)
• 1 ½ cups uncooked jasmine , or long grain white rice (Jasmine rice is highly recommended for its fragrant aroma and fluffy texture.)
• 20 oz can pineapple chunks (Make sure to drain and reserve the juice as instructed for the marinade and rice liquid.)

• Begin by carefully straining the pineapple chunks from their juice. Place the solid pineapple chunks into a separate container and set them aside; you’ll add them to the rice later. Measure out 1/4 cup of the pineapple juice for the chicken marinade. Reserve the remaining pineapple juice as you will use it to top off the rice cooking liquid. This step is crucial for achieving the perfect balance of flavors and moisture in your rice.
• In a spacious bowl or a large gallon-sized ziplock bag, combine the chicken thighs with the measured 1/4 cup of pineapple juice, low sodium soy sauce, 1/2 cup of full-fat coconut milk, minced garlic, honey, and 1 teaspoon of salt. Mix thoroughly to ensure the chicken is well coated. For optimal flavor infusion, allow the chicken to marinate in the refrigerator for at least 45 minutes. If time permits, marinating for 2-4 hours, or even up to 24 hours, will significantly deepen the tropical notes and tenderize the chicken.
• As the chicken approaches the end of its marinating time, prepare your rice cooking liquid. Pour the remaining pineapple juice (the portion you reserved earlier) into a large liquid measuring cup. Add the entire can of full-fat coconut milk to the same cup. Your goal is to reach a total of 3 cups of liquid. If the mixture falls short of 3 cups, simply add water until it reaches the desired volume. This ensures the rice cooks perfectly and absorbs all the delicious flavors. Set this mixture aside.
• Heat the olive oil in a deep, large oven-safe pan or Dutch oven over medium-high heat until shimmering. Carefully remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Sear the chicken on each side for approximately 4 minutes, until beautifully golden brown. The chicken does not need to be cooked through at this stage, as it will finish cooking with the rice. Transfer the seared chicken to a separate plate and keep it covered while you prepare the rice. Searing the chicken adds a rich depth of flavor and texture to the final dish.
• Using the same pan where you seared the chicken, add the coconut milk and pineapple juice mixture. Stir in the garlic powder, onion powder, ground ginger, ½ teaspoon of salt, and ¼ teaspoon of pepper. With a spatula, gently scrape up any browned bits from the bottom of the pan; these bits are packed with flavor and will enhance the rice. Bring the mixture to a gentle simmer. Once simmering, stir in the uncooked jasmine rice and the drained pineapple chunks. Give it a good stir to combine all ingredients evenly. Carefully arrange the browned chicken pieces on top of the rice mixture. Cover the pan tightly with a lid and reduce the heat to low. Allow it to simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid. Once cooked, let it rest for 5 minutes off the heat, then fluff with a fork before serving. Enjoy this delightful one-pot Hawaiian chicken and coconut rice, a true taste of the tropics!

Nutrition Information (per serving)