Ingredients
For the Chicken:
- 2 chicken breasts, diced
- 2 tbsp soy sauce
- 2 tbsp pineapple juice
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tbsp oil
For Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
For Serving:
- Pineapple chunks
- Green onions
Instructions
- Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15 minutes.
- Cook Chicken: While the rice is cooking, heat oil in a pan over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 7-8 minutes.
- Make Sauce: Add soy sauce, pineapple juice, honey, and minced garlic to the chicken. Stir to combine and let the mixture simmer until the sauce thickens and coats the chicken, about 4-5 minutes.
- Serve: Spoon the creamy coconut rice onto plates. Top with the glazed Hawaiian chicken. Garnish with fresh pineapple chunks and sliced green onions for added texture and flavor.
Notes
- Add bell peppers for extra texture and color.
- Grill chicken instead of pan-cooking for a smoky flavor twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian-Inspired
