Hawaiian Chicken
User Reviews
5
Hawaiian Chicken
Description
This Hawaiian Chicken recipe highlights tender chicken thighs marinated in a mixture of low-sodium soy sauce, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice. The marinade tenderizes the meat while infusing it with a balance of sweet and savory notes characteristic of Hawaiian-inspired dishes. Grilling the chicken and pineapple brings out charred edges and caramelization, enhancing the dish's depth of flavor.
Accompanying the chicken is coconut rice, made by simmering white short-grain rice in a blend of coconut milk and water along with salt and brown sugar. The rice absorbs the creamy coconut flavor and slight sweetness, complementing the main dish. Cilantro and lime wedges are optional garnishes adding brightness and freshness.
This meal is straightforward to prepare with marinating times allowing flexibility and is well suited as a full dinner plate. Grilled pineapple pieces add a juicy, sweet contrast to the savory chicken, providing harmonious tropical balance.
Ingredients
For the chicken
- 1 1/2 pounds chicken thigh boneless, skinless
- 1/2 cup soy sauce low sodium
- 1/4 cup water
- 1/4 cup light brown sugar packed
- 1/2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 1/2 cup coconut milk light
- 1/4 cup pineapple juice
- 1 cup pineapple fresh or canned, slices
For the coconut rice
- 1 cup white rice I prefer short grain for this recipe
- 1 1/4 cup coconut milk light
- 1/2 cup water
- 3/4 teaspoon kosher salt
- 2 teaspoons brown sugar
- cilantro optional, leaves and wedges for garnish
- lime optional, leaves and wedges for garnish
Instructions
- For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
- Add the chicken and marinate anywhere from 2-24 hours.
- Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
- Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
- For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
- Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 568kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 161mg | 54% |
| Sodium | 743mg | 31% |
| Potassium | 640mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 44.4mg | 49% |
| Calcium | 50mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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