Hawaiian Chicken with Pineapple and Coconut Rice
A delightful tropical meal featuring succulent chicken breasts glazed with sweet pineapple, served on creamy coconut rice.
Ingredients
Chicken and Pineapple
- 2 pieces chicken breasts Bone-in or boneless as preferred.
- 1 cup ripe pineapple, sliced Fresh pineapple for the best flavor.
Coconut Rice Base
- 1 cup jasmine rice Can be substituted with brown rice.
- 1 cup coconut milk For a lighter option, use broth.
- 1 cup water
Flavors and Seasonings
- 2 tablespoons soy sauce Use gluten-free tamari for gluten-free option.
- 1 tablespoon olive oil
- to taste salt and pepper Season the chicken and rice properly.
- to taste chopped green onions For garnish.
Instructions
Preparation
- Gather all ingredients including measuring out rice, soy sauce, and coconut milk, and slice the pineapple.
- Season chicken breasts generously with salt and pepper.
Cook the Rice
- In a medium-sized pot, combine jasmine rice, coconut milk, and water.
- Bring it to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is cooked.
- Fluff rice with a fork.
Cook the Chicken
- Heat olive oil in a large pan over medium-high heat.
- Once hot, add seasoned chicken breasts. Cook for 5-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.
Grill the Pineapple
- Place sliced pineapple in the same pan and grill for about 2-3 minutes on each side until caramelized.
Combine and Serve
- Mix soy sauce into the fluffed rice, adjusting to taste.
- On a plate, serve a portion of coconut rice topped with grilled chicken and pineapple slices.
- Drizzle with pan juices and garnish with chopped green onions.
Notes
For a twist, try marinating chicken in soy sauce, pineapple juice, and spices before cooking. Avoid overcooking chicken and ensure proper seasoning for best taste.