Tropical Hawaiian Chicken with Creamy Coconut Rice
A tropical dish featuring juicy marinated chicken with sweet and savory flavors served over creamy coconut rice, topped with fresh pineapple, green onions, and cilantro for a taste of the islands.
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- salt and pepper to taste
- fresh cilantro chopped, for garnish
For the Coconut Rice
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
For Toppings
- fresh pineapple chunks
- green onions sliced
- lime wedges for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the soy sauce, honey, grated ginger, minced garlic, sesame oil, salt, and pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Let them sit for at least 30 minutes (or up to 4 hours in the fridge).
- Prepare the Coconut Rice: In a saucepan, combine the jasmine rice, coconut milk, water, sugar, and salt. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for about 15 minutes, or until the rice is tender and all liquid is absorbed.
- Grill the Chicken: Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has beautiful grill marks.
- Serve: Fluff the coconut rice with a fork and mound it on each plate. Top with grilled chicken, garnishing with fresh cilantro, pineapple chunks, and sliced green onions. Serve with lime wedges on the side.