Creamy 30-Minute Hawaiian Chicken with Coconut Rice Perfection

Close your eyes and imagine the smell of sizzling chicken with a hint of coconut and ginger wafting through your kitchen. That’s exactly what you get with this Hawaiian chicken with coconut rice – my go-to recipe when I need a taste of the tropics without the plane ticket. I first fell in love with this flavor combo during a beachside lunch in Maui, and I’ve been obsessed with recreating that perfect sweet-savory balance ever since.

What makes this recipe so special? It’s ridiculously easy (ready in 30 minutes!) yet tastes like you spent all day cooking. The juicy chicken pairs magically with creamy coconut rice – it’s comfort food with a vacation twist. My husband jokes that I make this at least twice a month, especially when we’re dreaming of warmer weather. One bite, and you’ll understand why!

Why You’ll Love This Hawaiian Chicken with Coconut Rice

Let me tell you why this dish has become a staple in my kitchen – and why it’ll be one in yours too! First off, it’s crazy quick – we’re talking 30 minutes from fridge to table. Perfect for those nights when takeout sounds tempting but you want something fresher (and cheaper!).

The flavors? Oh my. That perfect balance of:

• Sweet coconut rice with just a hint of ginger
• Savory, slightly caramelized chicken
• Fresh green onions and cilantro to brighten every bite

It’s like a tropical vacation on a plate. And the best part? Minimal prep work – no fancy techniques, just simple ingredients coming together in the most delicious way. Trust me, your taste buds will thank you!

Ingredients for Hawaiian Chicken with Coconut Rice

Gathering the right ingredients is half the battle with this recipe – but don’t worry, everything’s easy to find! Here’s what you’ll need to create that perfect tropical flavor:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp vegetable oil (or coconut oil for extra flavor)
• 1 tbsp soy sauce (see substitutions below)

For the Coconut Rice:

• 1 cup jasmine rice (rinsed until water runs clear)
• 1 can (13.5 oz) coconut milk (shake well before opening!)
• 1 cup water
• 1 tbsp packed brown sugar (press it into the measuring spoon)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/4 cup chopped green onions (green parts only)
• 1/4 cup chopped cilantro (stems removed)

Ingredient Notes & Substitutions

No coconut milk? Use light coconut milk for fewer calories, but the rice won’t be as creamy. For gluten-free, swap soy sauce with tamari. Fresh ginger works too – use 1 tbsp grated instead of powder. And if you’re out of brown sugar? A tablespoon of honey or maple syrup makes a great substitute. The green onions and cilantro are must-haves though – they add that fresh pop of flavor that makes this dish sing!

How to Make Hawaiian Chicken with Coconut Rice

Okay, here’s where the magic happens! The trick is cooking the chicken and rice at the same time – trust me, it’s easier than it sounds. I always start with the chicken first because those golden-brown bits in the pan are pure flavor gold. While that’s sizzling away, you’ll get the rice going. In 20 minutes flat, you’ll have a complete meal that tastes like you spent hours in the kitchen!

Cooking the Chicken

Heat your oil in a skillet over medium heat – you’ll know it’s ready when a drop of water sizzles. Pat your chicken breasts dry (this helps them brown better!), then lay them in the pan. Don’t touch them for 5 minutes – that’s how you get that perfect golden crust! Flip and cook another 4-5 minutes until they reach 165°F inside. I like to drizzle the soy sauce over them right at the end for extra flavor.

Preparing the Coconut Rice

While the chicken cooks, combine all rice ingredients (except the garnishes!) in a saucepan. Bring to a boil, then immediately reduce to the lowest heat setting and cover tightly. Set a timer for 15 minutes – no peeking! The steam is doing all the work. When the timer goes off, fluff with a fork and let it sit covered for 5 more minutes – this makes it extra fluffy.

Tips for Perfect Hawaiian Chicken with Coconut Rice

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks! First – marinate that chicken if you’ve got 30 extra minutes. A quick soak in soy sauce, garlic, and a splash of pineapple juice takes it to the next level. And don’t skip rinsing your rice! I learned the hard way – unrinsed jasmine rice turns gummy. Rinse until the water runs clear for perfectly separate, fluffy grains.

Want to adjust the sweetness? Start with half the brown sugar, then taste the rice liquid before boiling. You can always add more! My husband likes it sweeter, so I sometimes stir in an extra teaspoon right at the end. And here’s my secret – let the rice sit covered for 5 minutes after cooking. That extra rest makes all the difference in texture!

Serving Suggestions for Hawaiian Chicken with Coconut Rice

This dish shines all on its own, but if you want to really bring the Hawaiian luau vibes to your table, here’s how I love to serve it! Grilled pineapple slices are my go-to – that caramelized sweetness pairs perfectly with the savory chicken. A simple cucumber salad with rice vinegar adds a refreshing crunch.

For special occasions, I’ll sprinkle toasted macadamia nuts on top for extra texture. And if you’re feeling fancy? A drizzle of sweet chili sauce or a squeeze of fresh lime takes it over the top. Honestly though, even just the chicken and rice with those fresh green onions is heavenly!

Storing and Reheating Hawaiian Chicken with Coconut Rice

Leftovers? No problem! This dish keeps beautifully in the fridge for up to 3 days. Store the chicken and rice separately in airtight containers – the rice tends to soak up flavors overnight. When reheating, sprinkle a teaspoon of water over the rice before microwaving to bring back that creamy texture. Chicken reheats best covered at 50% power for 2-3 minutes. Pro tip: The coconut rice actually tastes even better the next day as the flavors meld together!

Hawaiian Chicken with Coconut Rice Nutritional Info

Now, I’m no nutritionist, but here’s the scoop on what’s in this tropical delight! One generous serving (that’s half the recipe) comes in around 450 calories – not bad for a complete meal that tastes this good. You’re getting a solid 30g of protein from the chicken, plus 45g of carbs from that dreamy coconut rice.

Keep in mind – these numbers can vary based on your specific ingredients (especially the coconut milk brand). The rice gets most of its richness from the coconut milk, which adds about 12g of saturated fat per serving. But hey, that’s what makes it so creamy and delicious! For a lighter version, you could use light coconut milk – just know the texture won’t be quite as luscious.

FAQs About Hawaiian Chicken with Coconut Rice

Q: Can I use chicken thighs instead of breasts? Absolutely! I actually prefer thighs sometimes – they stay juicier. Just cook them skin-side down first for extra crispiness, and add 2-3 minutes per side since they’re thicker. The internal temp should still reach 165°F.

Q: What if I don’t have jasmine rice? No worries! Basmati works great and has a similar texture. Just keep the same liquid ratios. Even regular long-grain white rice will do in a pinch – though it won’t have quite the same floral aroma.

Q: How can I make this spicier? Oh, I love this question! A pinch of red pepper flakes in the rice liquid adds nice heat. Or for real kick, mix some sriracha into the soy sauce before drizzling on the chicken. My brother swears by adding diced jalapeños to the rice while it cooks!

Q: Can I make this ahead? You bet! The rice reheats beautifully – just add a splash of water when microwaving. Cooked chicken keeps well for 3 days. But fair warning – the fresh garnishes (green onions, cilantro) should be added right before serving for maximum freshness and crunch.

Rate This Hawaiian Chicken with Coconut Rice Recipe

Did this recipe transport you to the tropics? I’d love to hear how your Hawaiian chicken adventure turned out!

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