Description
One Pot Hawaiian Chicken with Coconut Rice is a delightful, tropical-inspired dish that transforms your dinner table into a flavorful paradise. This recipe features tender chicken thighs marinated in a sweet and savory blend of pineapple and coconut, all cooked together in one pot for easy cleanup. The fluffy coconut rice absorbs the delicious juices from the chicken, making each bite a taste of the islands. Perfect for busy weeknights or festive gatherings, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 1/2 cup coconut aminos
- 1/2 cup full-fat canned coconut milk (shaken)
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 cup pineapple juice
- 1 1/2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 (13.5 ounce) can full-fat coconut milk (shaken)
- 1 1/2 cups uncooked jasmine rice
- 1 (20 ounce) can pineapple chunks in juice
Instructions
- Prepare the marinade by combining pineapple juice, coconut aminos, coconut milk, honey, garlic, and salt in a resealable bag. Add chicken thighs, seal, and marinate for at least 1 hour.
- Heat olive oil in a large sauté pan over medium-high heat. Sear marinated chicken for about 3–4 minutes on each side until golden brown.
- In a measuring cup, mix reserved pineapple juice with enough canned coconut milk to total 3 cups of liquid. Pour into the pan, scraping up any browned bits.
- Stir in rice and seasonings; bring to a simmer before adding reserved pineapple chunks. Place the chicken on top, cover, reduce heat to low, and cook for about 20–25 minutes until rice is fluffy and chicken is cooked through.
- Serve warm garnished with chopped cashews or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 410
- Sugar: 8g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg