Description
Hawaiian Chicken with Coconut Rice is a tropical dish featuring juicy marinated chicken paired with fragrant, creamy coconut rice. This easy-to-make, flavorful meal is perfect for both family dinners and special occasions. The combination of savory chicken and rich coconut rice delivers a satisfying balance of flavors.
Ingredients
Scale
- 2 Chicken Breasts (boneless, skinless)
- 1/4 cup Soy Sauce
- 2 tbsp Honey
- 1/4 cup Pineapple Juice
- 3 cloves Garlic (minced)
- 1 tsp Ground Ginger
- 1 1/2 cups Jasmine Rice
- 1 can (13.5 oz) Coconut Milk
- 1/2 cup Water
- 1/2 tsp Salt
Instructions
- Prepare the marinade by mixing soy sauce, honey, pineapple juice, garlic, and ground ginger in a bowl.
- Marinate the chicken in the mixture for at least 30 minutes.
- For the rice, combine jasmine rice, coconut milk, water, and salt in a saucepan, bringing it to a boil. Then reduce heat and simmer for 18-20 minutes until the rice is tender.
- Grill the chicken on medium-high heat for about 6-7 minutes per side, until it reaches an internal temperature of 165°F (74°C).
- Serve by placing the coconut rice on plates and topping it with the grilled chicken. Garnish with cilantro or green onions if desired.
Notes
- Substitute chicken thighs for a juicier option.
- For a healthier option, use brown rice instead of jasmine rice.
- For extra flavor, add grilled pineapple or a fresh mango salsa on the side.
- Ensure that the chicken reaches the proper internal temperature of 165°F (74°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg