One-Pot Hawaiian Chicken with Coconut Rice – A Sweet & Savory Tropical Delight!

Craving a sweet, savory, and comforting meal that’s easy to make and bursting with tropical flavors? This One-Pot Hawaiian Chicken with Coconut Rice is the perfect combination of juicy pineapple-glazed chicken and creamy coconut-infused rice—all cooked together in one pan for ultimate convenience.

With hints of garlic, ginger, soy sauce, and honey, this dish is a balance of umami, sweetness, and richness that will transport your taste buds straight to the islands. Plus, it’s gluten-free, meal-prep friendly, and requires minimal cleanup—making it ideal for busy weeknights!

Let’s get cooking!

Description

This One-Pot Hawaiian Chicken with Coconut Rice is a flavorful dish featuring tender, pan-seared chicken simmered in a pineapple-infused teriyaki sauce, served over creamy coconut rice. Everything cooks together in one pot, making it an easy, fuss-free meal with big island-inspired flavors!

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

For the Hawaiian Sauce:

• 1 cup pineapple chunks (fresh or canned, drained)
• ½ cup pineapple juice
• ¼ cup soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Coconut Rice:

• 1 cup jasmine rice (or basmati)
• 1 cup canned coconut milk (full-fat for best flavor)
• ¾ cup chicken broth (or water)
• ½ teaspoon salt

For Garnish:

• 2 green onions, sliced
• 1 tablespoon toasted coconut flakes (optional)
• 1 teaspoon sesame seeds (optional)
• Fresh lime wedges

Instructions

Step 1: Sear the Chicken

1. Heat 1 tablespoon olive oil in a large, deep skillet or pot over medium-high heat.
2. Season the chicken pieces with salt, black pepper, paprika, and garlic powder.
3. Add the chicken to the pot and sear for 3–4 minutes per side until golden brown. Remove from the pan and set aside.

Step 2: Make the Hawaiian Sauce

4. In the same pot, add pineapple chunks and cook for 2 minutes until slightly caramelized.
5. Pour in the pineapple juice, soy sauce, honey, vinegar, ginger, garlic, and red pepper flakes. Stir well.
6. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water. Stir it into the sauce and let it simmer for 2–3 minutes until thickened.

Step 3: Cook the Coconut Rice

7. Add jasmine rice, coconut milk, chicken broth, and salt to the pot. Stir to combine.
8. Place the seared chicken back into the pot, nestling it into the rice.
9. Cover and simmer on low heat for 15 minutes, until the rice is tender and has absorbed the liquid.

Step 4: Serve & Garnish

10. Remove from heat and let sit covered for 5 minutes.
11. Fluff the rice with a fork and garnish with green onions, sesame seeds, and toasted coconut flakes.
12. Serve with fresh lime wedges for a burst of brightness!

Notes

• Use chicken thighs for extra juiciness, but chicken breasts work too.
• Rinse the rice before cooking to prevent stickiness.
• For extra flavor, toast the coconut flakes before garnishing.
• Want more veggies? Add bell peppers, snap peas, or carrots while cooking.

Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: One-Pot
• Cuisine: Hawaiian-Inspired, Tropical
• Diet: Gluten-Free (if using coconut aminos)
• Keywords: Hawaiian chicken, coconut rice, pineapple chicken, one-pot dinner

Helpful Tips for the Best One-Pot Hawaiian Chicken with Coconut Rice

Want to make sure your One-Pot Hawaiian Chicken with Coconut Rice turns out perfectly juicy, flavorful, and fluffy every time? Follow these simple pro tips!

1. Use Chicken Thighs for the Best Flavor

• Boneless, skinless chicken thighs stay juicier and absorb the tropical flavors better than chicken breasts.
• If using chicken breasts, be careful not to overcook them—slice them into even pieces for quicker cooking.

2. Sear the Chicken for Extra Depth

• Don’t skip browning the chicken! Searing it first locks in flavor and adds a golden crust that enhances the dish.
• Let the chicken cook undisturbed for 3–4 minutes per side before flipping.

3. Caramelize the Pineapple for a Sweet & Smoky Touch

• Cooking the pineapple chunks before adding the sauce intensifies their sweetness and brings out a rich caramelized flavor.
• If using fresh pineapple, this step is extra important to soften the fruit.

4. Rinse the Rice for Fluffy Texture

• Rinse the jasmine rice in cold water until the water runs clear—this removes excess starch and prevents stickiness.
• For extra fluffy rice, let it steam covered for 5 minutes after cooking, then fluff with a fork.

5. Use Full-Fat Coconut Milk for Maximum Creaminess

• Full-fat coconut milk gives the rice a rich, creamy texture.
• If using light coconut milk, the rice will be slightly less creamy but still flavorful.

6. Don’t Stir the Rice While Cooking

• Once everything is combined in the pot, resist the urge to stir—this can make the rice mushy.
• Just cover and let it absorb the coconut milk and broth undisturbed.

7. Adjust Sweetness and Saltiness to Taste

• If you like it sweeter, add an extra teaspoon of honey or brown sugar.
• For a more savory balance, increase the soy sauce slightly.

8. Want More Heat? Spice It Up!

• Add extra red pepper flakes, sriracha, or a chopped jalapeño for a spicy Hawaiian kick.

9. Add Extra Veggies for More Color & Nutrition

• Bell peppers, snap peas, shredded carrots, or baby corn work great in this dish.
• Add veggies in the last 5 minutes of cooking to keep them crisp-tender.

10. Let It Rest Before Serving

• After cooking, let the dish sit covered for 5 minutes—this allows the flavors to meld and the rice to fully absorb any remaining moisture.

Bonus Tip: Garnish for the Perfect Finish

• Sprinkle with green onions, sesame seeds, or toasted coconut flakes for extra flavor and texture.
• A squeeze of fresh lime juice right before serving enhances the tropical flavors beautifully.

this RECIPE

Conservation and Storage for One-Pot Hawaiian Chicken with Coconut Rice

This One-Pot Hawaiian Chicken with Coconut Rice is great for leftovers and meal prep! Follow these storage and reheating tips to keep it fresh and flavorful.

Short-Term Storage (Refrigerator)

Let the dish cool completely before storing to prevent condensation and sogginess.
Transfer to an airtight container and refrigerate for up to 3 days.
Store rice and chicken together for maximum flavor, or separately if you prefer to reheat them differently.

Long-Term Storage (Freezing)

Can I freeze this dish? Yes! Both the chicken and rice freeze well, but the texture of the rice may become slightly softer when reheated.
Store in freezer-safe containers or zip-top bags for up to 2 months.
Best way to freeze:

1. Let the dish cool completely.
2. Portion into individual meal-prep containers for easy reheating.
3. Label with the date before freezing.

Reheating Instructions

1. Stovetop (Best for Flavor & Texture)

Heat a nonstick pan over medium heat with a splash of water or coconut milk.
Stir occasionally and cook for 5–7 minutes until heated through.

2. Microwave (Quickest Method)

Place in a microwave-safe dish and cover loosely.
Heat in 30-second intervals, stirring in between, until warm.
Add a splash of broth or coconut milk if the rice seems dry.

3. Reheating from Frozen

Thaw overnight in the fridge for best results.
Reheat using the stovetop or microwave as described above.
If reheating directly from frozen, microwave on low power to prevent overcooking.

Best Storage & Reheating Tips

Store in portioned containers for easy grab-and-go meals.
Avoid overheating in the microwave—short bursts work best to keep the chicken tender.
Add a splash of liquid (water, broth, or coconut milk) when reheating to keep the rice creamy.

Substitutions and Variations for One-Pot Hawaiian Chicken with Coconut Rice

Want to customize your One-Pot Hawaiian Chicken with Coconut Rice to fit your dietary needs or flavor preferences? Try these easy swaps and creative variations!

Protein Swaps

• Shrimp – Swap chicken for shrimp and cook it separately, adding it back in at the end to prevent overcooking.
• Salmon – Use pan-seared or baked salmon instead of chicken for a seafood twist.
• Pork Tenderloin – Slice it thinly and cook just like the chicken for a hearty option.
• Tofu or Tempeh – Perfect for a vegetarian or vegan version! Pan-fry first for better texture.

Rice Substitutes

• Brown Rice – A whole-grain alternative (increase cooking time by 10–15 minutes).
• Quinoa – Lighter and packed with protein; use the same liquid ratio as rice.
• Cauliflower Rice (Low-Carb Option) – Reduce liquid by half and cook for only 5–7 minutes.

Sauce & Flavor Variations

• Teriyaki Twist: Replace the sauce with teriyaki sauce for a sweeter, umami-packed dish.
• Spicy Kick: Add extra red pepper flakes, sriracha, or diced jalapeños for heat.
• Citrus Boost: Use orange juice instead of pineapple juice for a zesty, tropical twist.
• Thai-Inspired: Add a splash of fish sauce and Thai basil for an island-fusion dish.

Vegetable Add-Ins

Want more color and nutrients? Add these veggies:

• Bell Peppers – Sweet and colorful, they pair perfectly with pineapple.
• Carrots – Adds crunch and natural sweetness.
• Snap Peas or Snow Peas – For extra freshness.
• Baby Corn or Water Chestnuts – Adds a crisp bite.

Dairy-Free & Lighter Versions

• Light Coconut Milk – Works well if you prefer a lower-fat version (though full-fat is creamier).
• Broth-Based Rice – Swap coconut milk for all chicken broth or veggie broth for a lighter, less creamy version.

Tropical Additions for Extra Flavor

• Mango or Papaya – Diced fresh mango adds extra sweetness.
• Toasted Macadamia Nuts – Adds crunch and nuttiness.
• Shredded Coconut – Sprinkle over the top for extra tropical vibes.

Fun Variations

1. Hawaiian BBQ Chicken & Rice

• Use BBQ sauce instead of soy sauce, and add a splash of pineapple juice for a smoky-sweet twist.

2. Sweet & Sour Hawaiian Chicken

• Add a little ketchup and extra vinegar to the sauce for a tangy, sweet-and-sour version.

3. Hawaiian Chicken Burrito Bowls

• Serve the coconut rice and chicken in a bowl with black beans, avocado, and fresh salsa for a tropical burrito bowl.

4. Hawaiian Chicken Fried Rice

• Make fried rice with the leftovers! Sauté everything together with a bit of soy sauce and a scrambled egg.

5. Slow Cooker Hawaiian Chicken

• Cook everything (except the rice) in a slow cooker on LOW for 4–5 hours, then serve over rice.

Frequently Asked Questions

1. Can I use canned pineapple?

Yes! Just drain it well to avoid excess liquid.

2. What if my coconut rice is too sticky?

Make sure to rinse the rice well before cooking to remove excess starch.

3. Can I cook this in a slow cooker?

Yes! Sear the chicken first, then cook everything on low for 4–5 hours.

4. What can I serve with this dish?

• Grilled vegetables (asparagus, bell peppers, zucchini)
• Hawaiian-style coleslaw
• Garlic butter green beans

Conclusion

This One-Pot Hawaiian Chicken with Coconut Rice is a sweet, savory, and creamy dish that’s perfect for an easy weeknight dinner or meal prep. The pineapple-glazed chicken and fragrant coconut rice come together in one pan, making cleanup a breeze.

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