why make this recipe
Hawaiian Chicken and Coconut Rice is a delightful dish that brings the taste of the tropics right to your table. This recipe combines savory chicken with the sweetness of pineapple and coconut, making it a perfect meal for any occasion. It’s quick to prepare, easy to cook, and offers a wonderful balance of flavors that will impress your family and friends.
how to make Hawaiian Chicken and Coconut Rice
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 2 cups cooked jasmine or basmati rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup shredded coconut
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a bowl, mix pineapple juice, soy sauce, brown sugar, and ginger to create a marinade.
- Marinate the chicken breasts in this mixture for at least 30 minutes.
- Cook the marinated chicken in a skillet over medium heat until cooked through, about 6-7 minutes per side.
- In a separate pot, combine cooked rice and coconut milk. Stir in shredded coconut, salt, and pepper. Cook over low heat until warmed through.
- Serve the chicken over a bed of coconut rice, garnished with chopped green onions.
how to serve Hawaiian Chicken and Coconut Rice
Serve Hawaiian Chicken and Coconut Rice on a large plate with the coconut rice as the base. Place the cooked chicken on top and garnish with chopped green onions. You can also add some extra pineapple chunks for an additional tropical touch.
how to store Hawaiian Chicken and Coconut Rice
To store leftovers, place the chicken and rice in separate airtight containers. Store them in the refrigerator for up to 3 days. You can reheat the chicken and rice in the microwave or on the stovetop until warmed through.
tips to make Hawaiian Chicken and Coconut Rice
- For extra flavor, use fresh ginger instead of jarred ginger.
- You can adjust the sweetness by adding more or less brown sugar to the marinade.
- Serve with a side of steamed vegetables for a complete meal.
variation
You can swap chicken for shrimp or tofu for a different protein option. Both pair well with the marinade and coconut rice.
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before marinating.
2. How can I make this dish spicier?
Add a teaspoon of red pepper flakes or a dash of hot sauce to the marinade for some extra heat.
3. Is there a vegetarian option for this recipe?
Yes! Substitute the chicken with firm tofu, and make sure to check that your soy sauce is vegetarian.
Hawaiian Chicken and Coconut Rice
Ingredients
Method
- In a bowl, mix pineapple juice, soy sauce, brown sugar, and ginger to create a marinade.
- Marinate the chicken breasts in this mixture for at least 30 minutes.
- Cook the marinated chicken in a skillet over medium heat until cooked through, about 6-7 minutes per side.
- In a separate pot, combine cooked rice and coconut milk. Stir in shredded coconut, salt, and pepper.
- Cook over low heat until warmed through.
- Serve the chicken over a bed of coconut rice, garnished with chopped green onions.
- You can also add some extra pineapple chunks for an additional tropical touch.