Description
A flavorful dish combining juicy, marinated chicken with creamy coconut rice, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 4 Chicken Thighs (boneless, skinless)
- 1/4 cup Soy Sauce
- 2 tbsp Brown Sugar
- 1/4 cup Pineapple Juice
- 2 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 can Coconut Milk
- 1 cup Jasmine or Basmati Rice
- 2 Green Onions (sliced)
- Chili Flakes (optional)
Instructions
- In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger. Add the chicken thighs and let them marinate for at least 20 minutes.
- Rinse the rice under cold water until the water runs clear. In a pot, combine the rice and coconut milk, bring to a gentle simmer, and cover, cooking for approximately 15 minutes.
- Preheat a grill or a skillet over medium heat. Cook the marinated chicken for 5-7 minutes on each side or until reaching 165°F (74°C).
- Let the chicken rest, then slice it. Fluff the coconut rice with a fork, serve the sliced chicken over the rice, and garnish with green onions and chili flakes.
Notes
Avoid over-marinating the chicken to prevent a mushy texture and always rinse the rice for fluffiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
Keywords: Hawaiian chicken, coconut rice, tropical recipe, easy weeknight dinner, comfort food
