Description
Experience the taste of the tropics with this One Pot Hawaiian Chicken with Coconut Rice—a vibrant, flavorful dish that’s perfect for busy weeknights or special occasions. This easy-to-make recipe features tender chicken thighs marinated in a sweet pineapple-infused sauce and cooked alongside fluffy coconut rice, all in one pot. The rich combination of coconut milk and pineapple creates a mouthwatering flavor profile that is sure to impress family and friends. With minimal cleanup, healthy ingredients, and endless versatility, this dish offers an unforgettable culinary experience without the fuss.
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 pineapple juice
- 1 1/2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 (13.5 ounce) can full-fat coconut milk
- 1 1/2 cups uncooked jasmine rice
- 1 (20 ounce) can pineapple chunks in juice
Instructions
- Prepare the marinade by combining pineapple juice, coconut aminos, honey, minced garlic, and salt in a storage bag. Add chicken thighs, seal, and marinate for at least 1 hour.
- Heat olive oil in a deep sauté pan over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden brown.
- In a liquid measuring cup, combine reserved pineapple juice with enough coconut milk to total three cups. Pour into the pan, scraping up any browned bits.
- Stir in uncooked rice and pineapple chunks; place the chicken on top. Cover and simmer on low for about 20-25 minutes until rice is fluffy and chicken is cooked through.
- Garnish with chopped cashews or toasted coconut before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 393
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 120mg