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Hawaiian Chicken with Coconut Rice

Hawaiian chicken coconut rice with caramelized teriyaki-pineapple glazed thighs is served over fluffy jasmine coconut rice. Finish with grilled pineapple rings and a sprinkle of sesame and green onions for a tropical chicken dinner in one bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Hawaiian chicken
  • 4 boneless skinless chicken thighs
  • 0.3333333333 cup soy sauce
  • 0.25 cup pineapple juice
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 2 garlic, minced
  • 1 tsp ginger, grated
  • 4 pineapple rings for grilling
For coconut rice
  • 1.5 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 0.25 sliced green onions for serving
  • 0.25 sesame seeds for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make coconut rice
  1. Combine jasmine rice, coconut milk, water, salt, and sugar in a pot, then bring to a boil. Cover and simmer for 18 minutes until the rice is tender, then turn off the heat.
Marinate and prep the chicken
  1. Whisk soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger until smooth. Reserve half of the mixture for glazing, then set aside.
  2. Add the chicken thighs to the remaining half and coat thoroughly. Marinate for at least 1 hour.
Grill and glaze
  1. Preheat a grill or grill pan to medium-high heat, then grill the chicken thighs for 6-7 minutes per side. Baste with the reserved glaze while cooking until caramelized and cooked through.
  2. Grill the pineapple rings for 2-3 minutes per side until caramelized. Transfer to a plate as they finish.
Serve
  1. Spoon coconut rice onto bowls and top with the glazed chicken thighs and grilled pineapple rings. Finish with sliced green onions and sesame seeds.

Notes

Pro tip: simmer the coconut rice covered until the liquid is fully absorbed for a fluffy, tender texture—if it looks dry before 18 minutes, add 1-2 tbsp water and continue simmering. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently with a splash of water. Freezing is not recommended for the rice, but you can freeze cooked chicken (up to 2 months) and reheat. For a lower-sugar option, use reduced-sugar soy sauce and cut brown sugar by 1 tbsp while keeping the rest the same.