Description
Transport your taste buds to the tropics with this vibrant, easy-to-make Hawaiian Chicken. Featuring succulent chicken thighs, caramelized pineapple, and crisp bell peppers in a sweet and savory soy-ginger glaze, this dish is served over a bed of creamy, aromatic coconut-infused rice. It is a perfect weeknight meal that balances convenience with sophisticated flavor profiles, making it a crowd-pleasing favorite for the whole family.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
1 cup water
2 cups fresh pineapple, cubed
1 red bell pepper, diced
1/2 cup soy sauce (use tamari for gluten-free)
3 tbsp honey
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp chopped green onions for garnish
1 tbsp sesame seeds for garnish
Instructions
Rinse the jasmine rice thoroughly under cold water.
In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
While rice cooks, heat olive oil in a large skillet over medium-high heat.
Add chicken pieces to the skillet and cook until browned on all sides, about 6-8 minutes.
Add bell peppers to the skillet and sauté until slightly tender.
In a small bowl, whisk together soy sauce, honey, ginger, and garlic.
Pour the sauce over the chicken and peppers, stirring to coat.
Add pineapple chunks and simmer for 3-5 minutes until the sauce thickens and glazes the chicken.
Serve the chicken mixture over the fluffy coconut rice and garnish with green onions and sesame seeds.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to keep the sauce glossy. For extra crunch, you can toast the sesame seeds before sprinkling them on top.
- Prep Time: 20
- Cook Time: 30
- Category: Meals
- Method: Stir-frying
- Cuisine: Hawaiian Fusion