This Hawaiian chicken recipe is made with tender chicken thighs flavored with a tropical pineapple marinade and cooked in one pot with fluffy coconut rice. This one-pot dinner is great for any night of the week!
What I Love About This Recipe So Good?
- It’s really healthy! Full of protein and healthy fats, plus it’s gluten-free and dairy free.
- This recipe takes less than 30 minutes to make.
- It’s all made in one pot, so that means one pot to clean!
How to Make One-Pot Hawaiian Chicken with Coconut Rice
Prep Time: 5 minutes | Cook Time: 25 minutes | Marinade Time: 1 hour | Servings: 6 people
Ingredients
For the chicken and marinade:
- ½ cup coconut aminos
- ½ cup full-fat canned coconut milk shaken
- 2 tablespoons honey
- 2 cloves garlic minced
- 2 teaspoons sesame oil
- 1 teaspoon kosher salt
- ¼ cup 100% pineapple juice (use the juice from the canned pineapple below)
- 1 ½ lbs boneless skinless chicken thighs
- 1 tablespoon olive oil or avocado oil
For the tropical coconut pineapple rice:
- 1 (13.5 ounces) can full-fat coconut milk shaken
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 ½ cups uncooked jasmine rice (or long-grain white rice)
- 1 (20-ounce) can of pineapple chunks in 100% pineapple juice
- To garnish: cilantro, chopped cashews, or toasted coconut
Instructions
- Strain the pineapple chunks from the pineapple juice and store the chunks in an airtight container until you’re ready to make the dish. Measure out ¼ cup of the pineapple juice and add it to a plastic or reusable storage bag with the rest of the marinade ingredients. Store the leftover juice for later as well.
- Add the chicken thighs to the marinade bag, close the lid, and toss well to coat. Marinate in the fridge for 1-24 hours. The longer you can marinade the better, but even 1 hour will work. This makes a great recipe to prep the night before.
- Heat the olive oil in a deep saute pan over medium-high heat. Once the oil is shimmering, add the chicken to the hot pan and discard the remaining marinade. Sear for 3-4 minutes on one side then flip it over and cook for another 1-2minutes. The chicken should have crispy brown skin. Transfer it to a plate. It does not need to be cooked all the way through.
- Measure out the reserved pineapple juice in a large liquid measuring cup, then add the canned coconut milk to reach 3 cups. If there isn’t enough coconut milk, top it off with water.
- Add the mixture to the same skillet the chicken was cooked in and use a wooden spoon to scrape off any brown bits from the bottom of the pan. Add the garlic powder, onion powder, ground ginger, salt, and pepper. Bring the liquid to a simmer over medium-high heat then stir in the uncooked rice and reserved pineapple chunks and stir well.
- Add the browned chicken on top of the rice then close the lid, reduce the heat to low, and simmer for 20-25 minutes or until the rice is fluffy and the chicken reaches an internal temperature of 165°F.
- Top with chopped cashews, toasted coconut, or chopped cilantro if desired.
Notes
Meal prep: divide the chicken and rice evenly into individual storage containers and store in the fridge for up to 5 days. Reheat in the microwave in 30 second increments.
Nutrition
Serving: 2chicken thighs and rice | Calories: 590kcal | Carbohydrates: 49g | Protein: 37.3g | Fat: 28g | Cholesterol: 159.8mg | Sodium: 783mg | Fiber: 1.4g | Sugar: 17.8g
