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
Scale
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
- Heat 1 tablespoon olive oil in a large, deep skillet or pot over medium-high heat.
- Season the chicken pieces with salt, black pepper, paprika, and garlic powder.
- 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
- In the same pot, add pineapple chunks and cook for 2 minutes until slightly caramelized.
- Pour in the pineapple juice, soy sauce, honey, vinegar, ginger, garlic, and red pepper flakes. Stir well.
- 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
- Add jasmine rice, coconut milk, chicken broth, and salt to the pot. Stir to combine.
- Place the seared chicken back into the pot, nestling it into the rice.
- Cover and simmer on low heat for 15 minutes, until the rice is tender and has absorbed the liquid.
Step 4: Serve & Garnish
- Remove from heat and let sit covered for 5 minutes.
- Fluff the rice with a fork and garnish with green onions, sesame seeds, and toasted coconut flakes.
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Hawaiian-Inspired, Tropical
Nutrition
- Serving Size: 1 portion
- Calories: ~480 kcal
- Sugar: ~12g
- Sodium: ~750mg
- Fat: ~15g
- Saturated Fat: ~8g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~55g
- Fiber: ~3g
- Protein: ~32g
- Cholesterol: ~85mg