One Pot Hawaiian Chicken with Coconut Rice
Experience the vibrant flavors of the tropics with this One Pot Hawaiian Chicken with Coconut Rice. This delightful dish features juicy chicken thighs marinated in a sweet and savory pineapple sauce, paired perfectly with creamy coconut rice. Ideal for family dinners or casual get-togethers, this one-pot recipe not only simplifies cooking but also minimizes cleanup time, allowing you to spend more moments enjoying your meal. In just 30 minutes, you can create a nutrient-rich, flavorful dinner that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: One Pot Cooking
- Cuisine: Hawaiian
Ingredients
Scale
- 1/2 cup coconut aminos
- 1/2 cup full-fat canned coconut milk
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 cup 100% pineapple juice
- 1 1/2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 1/2 cups uncooked jasmine rice
- 1 (20 ounce) can pineapple chunks in juice
Instructions
- Marinate chicken by combining coconut aminos, honey, garlic, sesame oil, and salt with pineapple juice in a storage bag. Add chicken and refrigerate for at least one hour.
- Heat olive oil in a large sauté pan over medium-high heat. Sear marinated chicken for about 3-4 minutes on each side until golden brown.
- In a measuring cup, mix reserved pineapple juice and canned coconut milk to total 3 cups of liquid. Pour into the pan, scraping the bottom to incorporate flavors.
- Stir in jasmine rice and pineapple chunks; place seared chicken on top. Cover and simmer on low for 20–25 minutes until cooked through.
- Garnish with chopped cashews or cilantro before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430
- Sugar: 10g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg