Can I use chicken breasts instead of thighs?

Absolutely! Just reduce cooking time to 4-5 minutes per side (they dry out faster). I like to pound them to even thickness first so they cook evenly.

Is light coconut milk okay to use?

Yes, but your rice won't be as rich and creamy. If using light, I add 1 tbsp butter to the rice for extra flavor. The full-fat version is worth the splurge though!

Can I make this ahead?

The marinade works great overnight (up to 24 hours) for deeper flavor. Just don't add salt until cooking time if marinating longer than 2 hours.

What if I don't have pineapple juice?

Orange juice works in a pinch, or use 1 tbsp rice vinegar + 1 tbsp water for the acidity. The flavor changes slightly but still delicious!

How do I know when the rice is done?

Look for small steam holes on the surface and no liquid pooling when you tilt the pan. The grains should be tender but still have a slight bite.

30-Minute Hawaiian Chicken with Coconut Rice

Name: 30-Minute Hawaiian Chicken with Coconut Rice - Pure Joy!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup jasmine rice; 1 can (13.5 oz) coconut milk; 1 cup water; 1/4 cup soy sauce; 1/4 cup brown sugar; 2 tbsp pineapple juice; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp vegetable oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped green onions (for garnish); 1/4 cup chopped fresh cilantro (for garnish)

30-Minute Hawaiian Chicken with Coconut Rice – Pure Joy!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful Hawaiian-inspired dish featuring tender chicken and fragrant coconut rice. Perfect for a tropical twist on your dinner routine.

Author: PureCookingJoy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Hawaiian
Diet: Low Lactose

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp pineapple juice
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onions (for garnish)
1/4 cup chopped fresh cilantro (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix soy sauce, brown sugar, pineapple juice, ginger, and garlic to make the marinade.
Add chicken thighs to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes.
Heat oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook for 5-6 minutes per side until browned and cooked through. Set aside.
In a saucepan, combine rice, coconut milk, water, and reserved marinade. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
Fluff rice with a fork and serve with the cooked chicken. Garnish with green onions and cilantro.

Notes

For extra flavor, grill the chicken instead of pan-frying.
Adjust sweetness by adding more or less brown sugar.
Use light coconut milk for a less rich dish.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 12g
Sodium: 850mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg

Find it online: https://purecookingjoy.com/hawaiian-chicken-with-coconut-rice-recipe/