Description
A vibrant dish combining juicy marinated chicken thighs and fluffy coconut-infused jasmine rice, enhanced with colorful vegetables and caramelized pineapple.
Ingredients
Scale
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 2 tbsp olive oil, divided
- 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- Salt and pepper to taste
- 2 cups jasmine rice
- 1 (13.5-oz) can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup cilantro, chopped (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Prepare the chicken by cutting the thighs into 1-inch pieces and patting them dry. In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour two-thirds of the marinade over the chicken and let it chill in the refrigerator for at least 30 minutes.
- Create the glaze by combining the reserved marinade in a saucepan, simmering gently, then thickening with a cornstarch slurry.
- Rinse the jasmine rice under cold water, then combine it with coconut milk, water, salt, and sugar in a pot. Bring to a boil, then reduce to low, cover, and simmer for 18 minutes. Let it rest for 10 minutes.
- Sauté the bell peppers and onion in olive oil for 3-5 minutes until tender-crisp, remove from skillet.
- Cook the marinated chicken in the same skillet until golden and fully cooked, about 4-6 minutes.
- Combine the cooked chicken, sautéed vegetables, and pineapple in the skillet with the glaze. Simmer for 1-2 minutes.
- Serve the coconut rice on plates, topped with the chicken and vegetable mixture, garnished with cilantro, sesame seeds, and green onions.
Notes
Marinate chicken overnight for deeper flavor. Use an air fryer for quick cooking options.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian chicken, coconut rice, tropical recipe, chicken recipe, easy dinner