Hawaiian Chicken with Coconut Rice: Tender, 45‑Minute Dish

Prep

20 minutes

Cook

45 minutes

Total

1 hour 5 minutes

Yield

4 servings

Category

chicken

Method

Bake and stovetop

Cuisine

American

Hawaiian Chicken with Coconut Rice: Tender, 45‑Minute Dish

Ingredients

Main Ingredients

4 boneless skinless chicken thighs (about 1.5 lb)
1 cup jasmine rice
1 ½ cups coconut milk
1 cup chicken broth
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp ground ginger
1 tsp garlic powder
1 tbsp vegetable oil

Seasonings & Flavors

½ tsp black pepper
1 tbsp lime juice
1 tsp chili flakes (optional)

Optional

Chopped cilantro
Toasted coconut flakes
Sliced green onions

Instructions

1Marinate chicken: Combine soy sauce, brown sugar, ginger, garlic powder, and pepper. Toss chicken thighs, coat well, and let sit 15–20 min. Warning: over‑marinating makes meat overly salty.
2Sear chicken: Heat vegetable oil in a skillet over medium‑high. Add chicken, skin side down, cook 4–5 min until golden brown and releases easily. Watch for sticking – dry chicken will stick.
3Finish in oven: Preheat oven to 375°F. Transfer skillet to oven (or move chicken to a baking dish). Bake 18–22 min until internal temp hits 165°F, juices run clear. Check for burning glaze; cover with foil if too dark.
4Cook coconut rice: Rinse rice until water runs clear. Combine rice, coconut milk, broth, and lime juice in a saucepan. Bring to a boil, reduce to low, cover, simmer 15–18 min. Look for fluffy grains and liquid fully absorbed.
5Rest and slice: Remove chicken from oven, let rest 5 min on a board. Slice against grain to keep juices inside.
6Plate and garnish: Spoon rice onto plates, top with sliced chicken, drizzle any pan juices, and sprinkle chosen toppings. Serve immediately while glaze is glossy.

Recipe Notes

Chef tip: For extra caramel, finish the glaze on high heat for 1 minute after removing chicken.
Best substitution: Use cauliflower rice for a low‑carb version, but expect a different texture.
Make-ahead: Prepare the glaze and rice ahead; reheat together for best flavor.
Scaling: Double all ingredients for 8 servings; keep rice‑liquid ratio consistent.
Troubleshooting: If rice is soggy, it means excess liquid; drain quickly, then spread on a hot pan to dry.

Nutrition Per Serving

Calories: 420kcal
Protein: 34g
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 2g
Sugar: 10g
Sodium: 600mg
Cholesterol: 80mg

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Made this recipe?

I’d love to see how your Hawaiian Chicken with Coconut Rice: Tender, 45‑Minute Dish turned out — leave a star rating and a comment below. I read every one!

Frequently Asked Questions about Hawaiian Chicken with Coconut Rice: Tender, 45‑Minute Dish

Can I use chicken breasts instead of thighs for Hawaiian chicken with coconut rice?

You can, but breasts dry out faster. Keep them under 20 minutes in the oven and consider brining first. This preserves juiciness while still getting the glaze.

What’s the best rice for Hawaiian chicken with coconut rice?

Jasmine rice gives the most authentic aroma and texture. Basmati works but is less fragrant. Avoid long‑grain rice, which stays separate and can become gummy.

How do I avoid soggy rice in Hawaiian chicken with coconut rice?

Measure liquid precisely – 1 cup rice to 1 ½ cups coconut milk and broth. Rinse rice well and do not lift the lid while simmering. If it looks wet, let it steam uncovered for a few minutes.

Is this recipe suitable for summer barbecues?

Yes, the bright lime and coconut flavors pair well with warm weather. You can grill the chicken instead of baking for a smoky twist, then finish with the glaze.

My Hawaiian chicken with coconut rice turned mushy, what went wrong?

Mushy rice usually means too much liquid or insufficient simmer time. Reduce the coconut milk by ¼ cup and let the rice simmer uncovered for an extra 2 minutes. If already mushy, spread on a hot skillet to dry before serving.

Page 3 of 3

← Back