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Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight

Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight
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Hawaiian Chicken & Coconut Rice: Tropical Dinner Delight is a vibrant culinary escape that brings the flavors of the tropics to your dinner table. This dish features succulent chicken marinated in a delightful blend of sweet pineapple juice and savory soy sauce, paired with fluffy coconut-infused rice. Each bite is a celebration of tropical flavors, evoking sun-kissed beaches and warm ocean breezes. Perfect for family dinners or gatherings with friends, this dish not only fills bellies but also warms hearts. The combination of juicy chicken, colorful bell peppers, and creamy coconut rice creates an unforgettable meal that will have everyone asking for seconds.

Ingredients

Scale
  • 2 lbs chicken thighs, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp cornstarch dissolved in 2 tbsp cold water
  • 2 tbsp olive oil, divided
  • 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch wedges
  • Salt and pepper to taste
  • 2 cups jasmine rice
  • 1 (13.5 oz) can coconut milk
  • 1 1/4 cups water
  • 1 tsp salt & 1 tbsp sugar (for coconut rice)
  • 1/4 cup cilantro, chopped (for garnish)
  • 2 tbsp toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. In a large bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil to create the marinade. Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.
  2. In a heavy-bottomed pot, combine jasmine rice with coconut milk, water, salt, and sugar. Bring to a boil then reduce heat to low; cover and simmer for about 15 minutes until rice is tender and liquid is absorbed.
  3. Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sauté until browned and cooked through.
  4. Add bell peppers to the skillet with the chicken; cook until just tender.
  5. In a small saucepan over medium heat, bring reserved marinade to a simmer until thickened slightly; add cornstarch slurry if needed for consistency.
  6. Pour glaze over chicken and vegetables in the skillet; toss gently to coat.
  7. Serve hot over coconut rice.

Nutrition

Find it online: https://raniacooks.com/hawaiian-chicken-coconut-rice-tropical-dinner-delight/