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Hawaiian Chicken with Pineapple and Coconut Rice
Hawaiian Chicken with Pineapple and Coconut Rice is a dish that takes you directly to a tropical paradise with every bite. I’ve made this delightful recipe countless times, and it never fails to impress. The juicy chicken melds beautifully with the sweet pineapple and creamy coconut rice, making it a standout choice for weeknight dinners or festive gatherings. Plus, it’s a quick and easy dish that even novice cooks can master.
Why You’ll Love Making It
One of the best things about this recipe is its versatility. It’s perfect for any occasion, whether it’s a casual family meal or a special dinner party. The combination of succulent chicken, caramelized pineapple, and fragrant coconut rice delivers a mouthwatering experience that’s hard to beat. As a bonus, it’s budget-friendly and requires minimal prep time, making it a go-to dish for busy weeknights.
"I made this for my family last weekend, and it was a huge hit! We couldn’t get enough of the flavors—definitely going to keep it on the dinner rotation!" – A happy home cook.
Step-by-Step Guide to Cooking It
This recipe is incredibly straightforward and requires only a few simple steps. You’ll start by preparing the coconut rice, then sauté the chicken until golden brown, and finish off by adding pineapple for caramelization. In just under 30 minutes, you’ll have a flavorful dish that looks as good as it tastes.
- Cook the coconut rice according to package instructions.
- While the rice is cooking, heat olive oil in a pan over medium heat.
- Season the chicken breasts with salt and pepper, then grill or pan-fry until cooked through, about 5-7 minutes per side.
- In the last few minutes of cooking, add pineapple chunks to the grill or pan to caramelize them a bit.
- Once the chicken is done, let it rest for a few minutes before slicing.
- Serve the sliced chicken over a bed of coconut rice, topped with grilled pineapple and garnished with chopped green onions.
Everything You Need for This Recipe
Here’s a quick checklist to ensure you have all the ingredients on hand for this tropical masterpiece:
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup coconut rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Feel free to use brown rice or jasmine rice instead of coconut rice if preferred, though the coconut flavor truly enhances this dish!
Step-by-Step Directions
- Start by cooking the coconut rice based on the package directions to ensure it’s fluffy and flavorful.
- While your rice cooks, heat olive oil over medium heat in a large pan.
- Season both sides of the chicken breasts generously with salt and pepper, then add them to the heated pan.
- Grill or pan-fry the chicken for about 5-7 minutes on each side, until golden brown and cooked through.
- In the last few minutes of cooking, toss in the pineapple chunks, letting them caramelize slightly for extra sweetness.
- Allow the chicken to rest for a few minutes after cooking; this keeps it juicy.
- Serve the sliced chicken atop a bed of coconut rice, adorned with the caramelized pineapple and sprinkles of green onions.
How to Serve Hawaiian Chicken with Pineapple and Coconut Rice
For the best presentation, layer the coconut rice on the bottom of your plate, followed by the sliced chicken arranged neatly on top. Add the caramelized pineapple alongside and finish with a colorful garnish of chopped green onions. To elevate your meal, consider pairing it with a refreshing cucumber salad or crunchy coleslaw for extra texture.
Keeping Hawaiian Chicken with Pineapple and Coconut Rice Fresh Longer
Proper storage can help you enjoy this dish for days. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, ensure the chicken and rice are completely cooled before transferring them to a freezer-safe bag or container. It will hold its quality in the freezer for up to 3 months. Always reheat thoroughly to an internal temperature of 165°F to ensure food safety.
Pro Chef Tips
- For extra flavor, marinate the chicken in the soy sauce and some minced garlic for 30 minutes before cooking.
- If you’re short on time, pre-cooked coconut rice can be a huge time-saver—just heat and serve!
- Feel free to add some crushed red pepper flakes if you like a bit of heat in your dish.
Creative Twists
Looking to mix things up? Here are a few variations to consider:
- Substitute chicken with shrimp or tofu for a different protein experience.
- Add bell peppers or snap peas to the pineapple in the pan for extra crunch.
- Experiment with different herbs on top, like cilantro or mint, for a fresh twist.
Your Questions Answered
How long does it take to make this dish?
This Hawaiian Chicken with Pineapple and Coconut Rice takes around 30 minutes to prepare and cook, making it an ideal option for a quick weeknight dinner.
Can I use brown rice instead of coconut rice?
Yes, brown rice can be substituted, though it will change the flavor and texture slightly. Coconut rice adds a unique sweetness that complements the chicken and pineapple beautifully.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months, ensuring you reheat thoroughly before consuming.
With its tropical flair and mouthwatering flavors, Hawaiian Chicken with Pineapple and Coconut Rice is not just a meal; it’s an experience that evokes sunshine and smiles. Enjoy making this dish and the delicious memories that come with it!
Print
Hawaiian Chicken with Pineapple and Coconut Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A tropical dish featuring juicy chicken, sweet pineapple, and creamy coconut rice, perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup coconut rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the coconut rice according to package instructions.
- While the rice is cooking, heat olive oil in a pan over medium heat.
- Season the chicken breasts with salt and pepper, then grill or pan-fry until cooked through, about 5-7 minutes per side.
- In the last few minutes of cooking, add pineapple chunks to the grill or pan to caramelize them.
- Once the chicken is done, let it rest for a few minutes before slicing.
- Serve the sliced chicken over a bed of coconut rice, topped with grilled pineapple and garnished with chopped green onions.
Notes
For extra flavor, marinate the chicken in soy sauce and minced garlic for 30 minutes before cooking. Feel free to substitute with shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: hawaiian chicken, coconut rice, pineapple recipe, tropical chicken, weeknight dinner
