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One Pot Hawaiian Chicken with Coconut Rice Recipe

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This One Pot Hawaiian Chicken with Coconut Rice is a flavorful and tropical-inspired dish featuring tender chicken thighs marinated in a sweet and savory pineapple marinade. Cooked together with fragrant coconut rice, pineapple chunks, and aromatic spices, this dish offers a balanced meal in just one pot, making it perfect for a quick, delicious weeknight dinner.

Ingredients

For the Chicken and Marinade

  • 1/2 cup coconut aminos
  • 1/2 cup full fat canned coconut milk (shaken)
  • 2 tablespoons honey
  • 2 cloves garlic (minced)
  • 2 teaspoons sesame oil
  • 1 teaspoon kosher salt
  • 1/4 cup 100% pineapple juice (from canned pineapple)
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil

For the Tropical Coconut Pineapple Rice

  • 1 (13.5 ounce) can full fat coconut milk (shaken)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups uncooked jasmine rice (or long grain white rice)
  • 1 (20 ounce) can pineapple chunks in 100% pineapple juice
  • To garnish: cilantro, chopped cashews, or toasted coconut

Instructions

  1. Prepare the Marinade: In a medium bowl, combine coconut aminos, 1/2 cup coconut milk, honey, minced garlic, sesame oil, kosher salt, and pineapple juice. Whisk thoroughly to create a smooth marinade.
  2. Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour to allow the flavors to deeply infuse the chicken.
  3. Sear the Chicken: Heat 1 tablespoon olive or avocado oil in a large deep skillet or sauté pan over medium-high heat. Remove chicken from marinade (reserve marinade) and sear thighs for about 3-4 minutes on each side until golden brown. Remove chicken from the pan and set aside.
  4. Prepare the Coconut Pineapple Rice Base: In the same pan, add the full can of coconut milk (13.5 oz), garlic powder, onion powder, ground ginger, kosher salt, pepper, and jasmine rice. Stir well to combine, scraping any browned bits from the pan for extra flavor.
  5. Add Pineapple and Cook: Drain the pineapple chunks, reserving the juice to use in the marinade if desired. Add the pineapple chunks to the rice mixture, stirring gently.
  6. Combine Chicken and Rice: Nestle the seared chicken thighs into the rice mixture in the pan. Pour the reserved marinade over the chicken and rice to add moisture and flavor.
  7. Simmer and Cook: Cover the skillet with a tight-fitting lid, reduce heat to low, and let everything cook together for about 20-25 minutes, or until the rice is fluffy and fully cooked and the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
  8. Garnish and Serve: Once cooked, fluff the rice gently with a fork. Garnish with chopped cilantro, toasted cashews or toasted coconut for added texture and flavor. Serve hot for a delicious, tropical one pot meal.

Notes

  • Marinating longer than one hour (up to 4 hours) will deepen the flavor of the chicken.
  • If you prefer crispy skin, use skin-on chicken and sear skin side down longer before simmering.
  • Use jasmine rice for its aroma and slightly sticky texture; long grain white rice also works well.
  • Adjust sweetness by varying the honey amount according to taste.
  • For a dairy-free and gluten-free meal, this recipe is naturally compliant.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.

Find it online: https://bitezly.com/one-pot-hawaiian-chicken-with-coconut-rice-recipe/