Delicious Hawaiian Chicken with Coconut Rice
A vibrant Hawaiian fusion dish featuring honey-soaked chicken thighs marinated in soy sauce, garlic, and lime, served over creamy coconut rice. Sweet, savory, and tropical flavors come together in this easy, one-hour meal perfect for any occasion.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Simmering, Pan-Frying
- Cuisine: Hawaiian
- Diet: Dairy-Free, Nut-Free, Vegan (with substitutions)
Ingredients
4 Boneless Skinless Chicken Thighs
1/4 cup Soy Sauce
3 tablespoons Honey
3 cloves Garlic
1 tablespoon Fresh Ginger
2 tablespoons Lime Juice
1/3 cup Pineapple Juice
1 tablespoon Sesame Oil
1 cup Jasmine Rice
1 cup Coconut Milk
1/2 cup Water
1/2 teaspoon Salt
2 Green Onions, Sliced
1 tablespoon Sesame Seeds
2 tablespoons Chopped Cilantro
1/2 teaspoon Red Chili Flakes (optional)
Instructions
Prepare Marinade: In a bowl, whisk soy sauce, honey, garlic, ginger, lime juice, pineapple juice, sesame oil, salt, and chili flakes (if using)
Marinate Chicken: Place chicken thighs in a resealable bag or dish and pour marinade over them. Let sit for 20 minutes.
Cook Chicken: Heat a skillet over medium-high heat. Cook chicken thighs 5-7 minutes per side until golden and juicy. Reserve marinade.
Make Coconut Rice: In a saucepan, combine rice, coconut milk, water, and remaining marinade. Bring to a boil, then simmer uncovered for 18-20 minutes until rice is tender.
Serve: Fluff rice and top with chicken, green onions, cilantro, and sesame seeds.
Notes
For crispier skin, use skin-on chicken thighs.
Use low-sodium soy sauce if desired.
Replace honey with maple syrup for a vegan version.
Adjust rice consistency by increasing water for fluffier rice.