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Tropical Hawaiian Chicken with Creamy Coconut Rice Delight

A delicious fusion of marinated chicken and creamy coconut rice, transporting you to tropical shores.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 4 pieces boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons honey or agave syrup
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
For the coconut rice
  • 1 cup jasmine rice
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
For garnishing
  • Fresh cilantro for garnish
  • Sliced green onions for garnish

Method
 

Marinating the Chicken
  1. In a bowl, whisk together the soy sauce, pineapple juice, honey, minced garlic, and grated ginger.
  2. Add the chicken thighs, ensuring they are well coated. Marinate for at least 15 minutes (or up to 2 hours) in the refrigerator for the best flavor.
Preparing the Coconut Rice
  1. In a saucepan, combine jasmine rice, coconut milk, and chicken broth.
  2. Bring to a boil over medium heat. Once boiling, reduce to low heat, cover, and let it simmer for about 18 minutes or until the rice is tender and the liquid is absorbed.
Cooking the Chicken
  1. Heat a grill or a grill pan over medium heat.
  2. Remove the chicken from the marinade and place it on the grill.
  3. Cook for about 6-7 minutes on each side or until cooked through and nicely caramelized.
Serving
  1. Fluff the coconut rice with a fork and divide it among plates.
  2. Top with the grilled chicken, and garnish with fresh cilantro and sliced green onions.

Notes

Leftovers can be stored in airtight containers in the fridge for up to 3 days. Freeze chicken and rice separately for longer storage.