Hawaiian Chicken & Coconut Rice

Some nights you want dinner to feel like a mini vacation… but your schedule is giving “laundry mountain + 47 emails.” That’s exactly why Hawaiian Chicken & Coconut Rice is such a lifesaver. It’s sweet, savory, a little tangy, and the whole kitchen smells like a tropical candle—except you can eat this one.

This is the kind of meal that makes everyone think you tried really hard. (You did… for like 10 minutes. We love that for us.)

Why You’ll Love This Hawaiian Chicken & Coconut Rice

• Big flavor, simple steps: Sweet pineapple glaze + tender chicken thighs = instant magic.
• Weeknight-friendly: Minimal chopping, one skillet, and the rice does its thing while you cook.
• Family-approved: Picky eaters tend to “mysteriously” like anything shiny and slightly sweet.
• Leftovers are elite: The glaze soaks into the coconut rice overnight and becomes even better.

Ingredients You’ll Need

For the Hawaiian Chicken

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup low-sodium soy sauce
• 1/2 cup pineapple juice (canned or fresh)
• 1/4 cup light brown sugar, packed
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• 2 tbsp olive oil, divided
• 1 (20 oz) can pineapple rings or chunks, drained
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• Salt + black pepper to taste

For the Coconut Rice

• 2 cups jasmine rice
• 1 (13.5 oz) can full-fat coconut milk
• 1 1/4 cups water
• 1 tsp salt
• 1 tbsp granulated sugar

Garnishes (highly recommended, not bossy)

• 1/4 cup fresh cilantro, chopped
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

How to Make Hawaiian Chicken & Coconut Rice

1) Marinate the chicken

Cut chicken thighs into 1-inch pieces. Pat them dry (tiny step, big payoff—better sear). Add chicken to a large bowl.

In a separate bowl, whisk together:

• soy sauce
• pineapple juice
• brown sugar
• rice vinegar
• sesame oil
• garlic
• ginger

Pour about two-thirds of the marinade over the chicken and toss to coat. Cover and refrigerate at least 30 minutes (2–4 hours is even better).
Reserve the last one-third of marinade for the glaze—keep it separate and untouched.

2) Make the pineapple glaze

Pour the reserved marinade into a small saucepan. If you have extra pineapple juice, add up to 1/4 cup to give it more volume.

Bring to a gentle simmer over medium heat. Reduce heat to low.

Whisk cornstarch with cold water to make a slurry, then slowly whisk it into the simmering sauce. Stir 1–2 minutes until it turns glossy and syrupy. Set aside.

3) Cook the coconut rice

Rinse jasmine rice in a fine-mesh sieve until the water runs clear (this helps it stay fluffy instead of sticky).

In a pot with a tight lid, combine:

• rinsed rice
• coconut milk
• water
• salt
• sugar

Bring to a boil over medium-high heat (watch it—coconut milk loves drama). Stir once, then reduce heat to low, cover, and simmer 18 minutes.

Remove from heat (keep covered) and let it rest 10 minutes. Fluff with a fork.

4) Sauté the vegetables

Heat 1 tbsp olive oil in a large skillet/wok over medium-high heat. Add bell peppers and red onion. Sauté 3–5 minutes until tender-crisp. Remove to a plate.

5) Cook the chicken

Add remaining 1 tbsp olive oil to the skillet. Remove chicken from marinade (discard the marinade it sat in) and cook chicken in a single layer—do batches if needed.

Cook 4–6 minutes, flipping occasionally, until browned and cooked through.

6) Bring it all together

Return vegetables to the skillet. Add pineapple. Pour in the glaze and toss everything to coat. Simmer 1–2 minutes so it gets sticky and glorious. Taste, then add salt/pepper only if needed.

7) Serve

Spoon coconut rice onto plates. Top with Hawaiian chicken mixture and extra glaze (don’t be shy). Finish with cilantro, sesame seeds, and green onions.

Tips for Maximum “Vacation Dinner” Vibes

• Don’t skip patting the chicken dry. It helps it brown instead of steam. Brown chicken = more flavor.
• Cook in batches if your pan is crowded. Overcrowding makes the chicken sulk and turn pale.
• Want it thicker? Let the glaze simmer an extra minute. If it gets too thick, splash in a tablespoon of pineapple juice or water. Crisis averted.
• Toast your sesame seeds if they aren’t already toasted. One minute in a dry skillet = instant upgrade.
• Meal prep win: Make coconut rice ahead and reheat with a tiny splash of water to fluff it back up.

A Little Real-Life Moment from My Kitchen

This Hawaiian Chicken & Coconut Rice saved me during one of those weeks where everything needed to happen yesterday. I needed dinner that felt comforting but didn’t require me to emotionally commit to five separate pans. The glaze did the heavy lifting, the rice cooked itself, and suddenly everyone at the table was happy—and I wasn’t dramatically sighing into the refrigerator. Big win.

FAQs About Hawaiian Chicken & Coconut Rice

Can I use chicken breast instead of thighs?

Yes! Just keep an eye on cook time—breast can dry out faster. Cut it into 1-inch pieces and cook until just done.

Can I make Hawaiian Chicken & Coconut Rice ahead of time?

Absolutely. Store chicken and rice separately if you can, then reheat and combine. The flavors get even better the next day.

How do I store leftovers?

Pop leftovers into airtight containers and refrigerate for 3–4 days. Reheat gently on the stove or microwave. Add a splash of water to loosen the glaze if needed.

Can I add spice?

Oh yes. A pinch of red pepper flakes in the glaze or a little sriracha at the end is chef’s kiss.

Your Next Cozy-Tropical Dinner Night

If you’re craving something comforting, a little sweet, and totally doable on a busy night, Hawaiian Chicken & Coconut Rice is the move. It’s colorful, cozy, and tastes like you put on island music while cooking… even if you were actually helping with homework and dodging a basket of unfolded towels.

Make it once, and it just might become your new “I need a win today” dinner.

Keep the Island Vibes Going

• If you loved the sweet-and-savory tropical thing happening here, you’ll probably want to try BBQ Pineapple Chicken Kabobs next—same sunny flavors, super fun for a weekend dinner.
• Want another cozy bowl moment? This Coconut Chicken Rice Bowl is basically Hawaiian Chicken & Coconut Rice’s laid-back cousin—warm, comforting, and downright swoon-worthy.
• Need a breezy side dish that screams “picnic on the patio”? Add Macaroni Hawaiian Salad and suddenly your plate looks like it’s wearing sunglasses.
• And if you want something light and fresh to balance the sticky glaze goodness, this Pineapple Kiwi Salad is bright, juicy, and super refreshing.

If you make this Hawaiian Chicken & Coconut Rice, I’d love to hear how it went—please leave a quick star rating ⭐⭐⭐⭐⭐ and a short review (tell me if you added spice, extra pineapple, or if your family licked the plate… no judgment).

Hawaiian Chicken & Coconut Rice

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Hawaiian Chicken & Coconut Rice is a sweet and savory tropical dinner made with pineapple-glazed chicken thighs served over fluffy coconut jasmine rice. It’s an easy weeknight meal that tastes like a mini vacation in every bite.

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Ingredients

Scale 1x2x3x

For the Hawaiian Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup low-sodium soy sauce
• 1/2 cup pineapple juice
• 1/4 cup light brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons olive oil, divided
• 1 (20-ounce) can pineapple chunks or rings, drained
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• Salt and black pepper to taste

For the Coconut Rice:

• 2 cups jasmine rice
• 1 (13.5-ounce) can full-fat coconut milk
• 1 1/4 cups water
• 1 teaspoon salt
• 1 tablespoon granulated sugar

For Garnish:

• 1/4 cup fresh cilantro, chopped
• 2 tablespoons toasted sesame seeds
• 2 green onions, sliced

Cook Mode Prevent your screen from going dark

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Instructions

1. Cut chicken into 1-inch pieces and pat dry.
2. In a bowl, whisk soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
3. Pour two-thirds of marinade over chicken. Cover and refrigerate 30 minutes to 4 hours. Reserve remaining marinade.
4. Simmer reserved marinade in a saucepan. Mix cornstarch with cold water and whisk into sauce. Simmer until thickened. Set aside.
5. Rinse jasmine rice until water runs clear.
6. Combine rice, coconut milk, water, salt, and sugar in a pot. Bring to a boil, reduce to low, cover, and cook 18 minutes. Rest 10 minutes, then fluff.
7. Heat 1 tablespoon olive oil in a large skillet. Sauté bell peppers and onion 3–5 minutes. Remove.
8. Add remaining oil and cook chicken in batches until browned and cooked through, about 4–6 minutes.
9. Return vegetables and pineapple to skillet. Pour glaze over everything and simmer 1–2 minutes until coated.
10. Serve chicken over coconut rice. Garnish with cilantro, sesame seeds, and green onions.

Notes

• Marinate up to 4 hours for deeper flavor.
• Do not use marinade that touched raw chicken for the glaze.
• Cook chicken in batches to avoid steaming.
• Leftovers store well for 3–4 days in the refrigerator.
• Add red pepper flakes if you like heat.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Hawaiian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 620 kcal
• Sugar: 18 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 165 mg