One Pot Hawaiian Chicken with Coconut Rice

This One Pot Hawaiian Chicken with Coconut Rice is a delightful dish that brings the flavors of the tropics right to your dinner table. With tender chicken thighs marinated in a sweet and savory pineapple sauce, this recipe not only simplifies cooking but also creates a meal that’s perfect for family dinners or casual gatherings. The fluffy coconut rice complements the chicken beautifully, making it an appealing choice for any occasion.

Why You’ll Love This Recipe

• Easy Preparation: This one pot meal means less cleanup and more time enjoying your delicious creation.
• Flavorful Marinade: The combination of coconut aminos, pineapple juice, and honey creates a mouthwatering taste that will impress your guests.
• Versatile Ingredients: Perfect for busy weeknights or special occasions, this dish is adaptable to various dietary preferences.
• Quick Cooking Time: Ready in just 30 minutes, making it an ideal option for those with hectic schedules.
• Nutrient-Rich Meal: Packed with protein and healthy fats, this dish offers a balanced nutritional profile.

Tools and Preparation

Gathering the right tools can significantly ease your cooking experience. Here’s what you’ll need to prepare this flavorful dish.

Essential Kitchen Tools

• Large sauté pan
• Liquid measuring cup
• Plastic or reusable storage bag
• Wooden spoon

Why These Tools Matter

• Large sauté pan: Provides ample space to sear the chicken and cook everything evenly in one pot.
• Liquid measuring cup: Ensures you get precise measurements for the liquids, which is crucial for flavor balance.
• Plastic or reusable storage bag: Ideal for marinating the chicken, allowing for thorough flavor infusion without mess.
• Wooden spoon: Perfect for scraping up tasty browned bits from the pan while mixing ingredients.

Ingredients

This Hawaiian chicken recipe is made with tender chicken thighs flavored with a tropical pineapple marinade cooked in one pot with fluffy coconut rice. This one pot dinner is great for any night of the week!

• 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 (use the juice from the canned pineapple below)
• 1 1/2 lbs boneless skinless chicken thighs
• 1 tablespoon olive oil or avocado oil
• 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

How to Make One Pot Hawaiian Chicken with Coconut Rice

Step 1: Prepare the Marinade

• Strain the pineapple chunks from the pineapple juice and store them in an airtight container until ready to use.
• Measure out 1/4 cup of the reserved pineapple juice and add it to a plastic storage bag along with coconut aminos, honey, minced garlic, sesame oil, and salt.
• Add the chicken thighs to the marinade bag, seal it tightly, and toss well. Marinate in the fridge for 1 to 24 hours.

Step 2: Sear the Chicken

• Heat olive oil in a large sauté pan over medium-high heat. Once shimmering, add marinated chicken thighs to the hot pan after discarding leftover marinade.
• Sear for about 3–4 minutes on one side until golden brown. Flip and cook for an additional 1–2 minutes. Transfer to a plate; it does not need to be fully cooked at this stage.

Step 3: Prepare Coconut Rice Mixture

• In a large liquid measuring cup, combine reserved pineapple juice with canned coconut milk until you have 3 cups of liquid. If needed, top off with water.
• Pour this mixture into the same skillet used for searing chicken. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
• Stir in garlic powder, onion powder, ground ginger, salt, and pepper. Bring it to a simmer over medium-high heat.

Step 4: Cook Rice and Chicken Together

• Stir in uncooked jasmine rice and reserved pineapple chunks into the simmering liquid. Mix well.
• Place browned chicken on top of rice mixture. Cover with a lid, reduce heat to low, and let simmer for 20–25 minutes until rice is fluffy and chicken reaches an internal temperature of 165°F.

Step 5: Garnish and Serve

• Once cooked through, serve garnished with chopped cashews, toasted coconut, or cilantro as desired. Enjoy your One Pot Hawaiian Chicken with Coconut Rice!

How to Serve One Pot Hawaiian Chicken with Coconut Rice

One Pot Hawaiian Chicken with Coconut Rice is a delightful dish that brings tropical flavors to your table. Serving it right can elevate your meal and enhance the dining experience for you and your guests.

Garnish with Fresh Herbs

• Cilantro: Sprinkle freshly chopped cilantro on top for a burst of color and flavor.
• Green Onions: Sliced green onions add a mild onion flavor that complements the dish well.

Add Crunchy Toppings

• Chopped Cashews: These provide a nutty crunch that contrasts beautifully with the tender chicken and rice.
• Toasted Coconut Flakes: Sprinkle toasted coconut for an extra tropical touch and sweetness.

Pair with a Refreshing Salad

• Tropical Fruit Salad: Combine fresh fruits like mango, kiwi, and papaya to balance the savory flavors of the chicken.
• Cucumber Salad: A simple cucumber salad dressed with lime juice adds a refreshing zing.

How to Perfect One Pot Hawaiian Chicken with Coconut Rice

To achieve the best results with your One Pot Hawaiian Chicken with Coconut Rice, consider these helpful tips.

• Marinate Longer: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 1 hour, but overnight is ideal.
• Use Fresh Ingredients: Fresh garlic and ginger will enhance the overall taste significantly compared to dried versions.
• Monitor Rice Cooking: Ensure you don’t lift the lid while cooking; this keeps moisture in for perfectly fluffy rice.
• Adjust Seasoning: Taste before serving and adjust seasoning as needed to suit your palate.
• Let It Rest: Allowing the dish to rest for a few minutes after cooking helps redistribute flavors throughout.
• Serve Hot: Enjoy this dish warm for the best taste and texture experience.

Best Side Dishes for One Pot Hawaiian Chicken with Coconut Rice

Pairing side dishes with your One Pot Hawaiian Chicken can create a well-rounded meal. Here are some excellent options to consider:

1. Steamed Broccoli: Lightly steamed broccoli adds color and nutrients without overpowering the main dish.
2. Grilled Asparagus: Tossed in olive oil, grilled asparagus offers a smoky flavor that complements the sweetness of the chicken.
3. Garden Salad: A simple garden salad with mixed greens provides freshness and crunch alongside the rich chicken and rice.
4. Roasted Sweet Potatoes: Their natural sweetness pairs wonderfully with the savory elements of this dish.
5. Coleslaw: A tangy coleslaw can provide a nice contrast to the rich coconut flavor of the rice.
6. Corn on the Cob: Grilled or boiled corn adds sweetness and makes for an enjoyable finger food experience.

Common Mistakes to Avoid

Making One Pot Hawaiian Chicken with Coconut Rice can be simple, but there are some common mistakes to watch out for to ensure your dish turns out perfectly.

• Not marinating long enough: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 1 hour; ideally, marinate it overnight for best results.
• Skipping the browning step: Searing the chicken adds depth of flavor. Don’t skip this step; it creates a delicious base for your rice.
• Overcrowding the pan: If your pan is too small, the chicken won’t brown properly. Use a larger pan or cook in batches if necessary.
• Ignoring rice liquid ratios: Ensure you have the right amount of liquid for cooking your rice. Always check measurements to avoid undercooked or mushy rice.
• Not letting it rest: After cooking, allow the dish to rest before serving. This helps the flavors meld together and makes for a better texture.

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• It is best consumed within 3-4 days.

Freezing One Pot Hawaiian Chicken with Coconut Rice

• Allow the dish to cool completely before freezing.
• Store in a freezer-safe container or heavy-duty freezer bag.
• It can be frozen for up to 3 months.

Reheating One Pot Hawaiian Chicken with Coconut Rice

• Oven: Preheat to 350°F (175°C). Cover with foil and bake until heated through, about 20-25 minutes.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes or until warm.
• Stovetop: In a skillet over medium heat, add a splash of water and stir occasionally until heated through.

Frequently Asked Questions

What is One Pot Hawaiian Chicken with Coconut Rice?

One Pot Hawaiian Chicken with Coconut Rice is a flavorful dish made by marinating chicken thighs in pineapple juice and coconut aminos and then cooking them with jasmine rice and coconut milk in one pot.

Can I use different types of chicken?

Yes! You can use chicken breasts instead of thighs if you prefer leaner meat. Just adjust cooking times accordingly.

How do I customize One Pot Hawaiian Chicken with Coconut Rice?

You can add vegetables like bell peppers or snap peas, or spice it up with chili flakes for added heat. Fresh herbs like cilantro also make great garnishes!

Is this dish suitable for meal prep?

Absolutely! This recipe stores well, making it perfect for meal prep. Just follow proper storage guidelines to keep it fresh throughout the week.

What can I serve with One Pot Hawaiian Chicken with Coconut Rice?

Pair this dish with a light salad or steamed vegetables for a complete meal. It also works well as a side at gatherings!

Conclusion

One Pot Hawaiian Chicken with Coconut Rice offers an exciting blend of flavors that transport you straight to paradise. This versatile recipe can be easily customized to fit your tastes, making it perfect for any night of the week. Try it today and enjoy a delicious meal that’s both easy and satisfying!