Why Make This Recipe
One Pot Hawaiian Chicken and Coconut Rice is an easy and delicious meal that brings tropical flavors to your dinner table. It’s perfect for busy weeknights when you want something quick and satisfying without a lot of cleanup. With simple ingredients and a straightforward cooking process, this dish makes a great choice for families and anyone seeking a comforting meal. Plus, the combination of chicken, coconut milk, and pineapple will take you to a sunny beach in Hawaii with each bite!
How to Make One Pot Hawaiian Chicken and Coconut Rice
Ingredients:
- 1/4 cup Coconut Aminos (substitute soy sauce for a similar flavor)
- 1 cup Canned Coconut Milk (full-fat recommended)
- 2 tablespoons Honey (maple syrup can be used as a vegan alternative)
- 2 cloves Garlic (minced) (fresh is preferred)
- 1 tablespoon Sesame Oil (can be substituted with olive oil)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 cup Pineapple Juice (best from canned pineapple)
- 1 pound Boneless Skinless Chicken Thighs (chicken breasts may dry out)
- 1 tablespoon Olive Oil (avocado oil is a great alternative)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Pepper
- 1.5 cups Uncooked Jasmine Rice (long grain white rice can be substituted)
- 1 cup Pineapple Chunks (canned) (fresh pineapple can also be used)
- 1/4 cup Garnish (Cilantro, Cashews, Toasted Coconut) (customize based on preferences)
Directions:
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken thighs to the pot and brown them on both sides.
- In a bowl, mix coconut aminos, coconut milk, honey, pineapple juice, garlic powder, onion powder, ground ginger, salt, and pepper.
- Pour the mixture over the chicken in the pot. Add the uncooked rice and pineapple chunks.
- Stir everything together and bring to a simmer. Cover and reduce the heat. Let it cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Remove from heat and let it sit for a few minutes before serving.
How to Serve One Pot Hawaiian Chicken and Coconut Rice
Serve hot directly from the pot! You can top each serving with a sprinkle of cilantro, cashews, or toasted coconut for extra flavor and crunch. Pair it with a side of steamed vegetables or a fresh salad for a complete meal that everyone will love.
How to Store One Pot Hawaiian Chicken and Coconut Rice
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to enjoy again, simply reheat in the microwave or on the stovetop until warmed through. You may want to add a little water to loosen up the rice while reheating.
Tips to Make One Pot Hawaiian Chicken and Coconut Rice
- Use fresh garlic for the best flavor. If you don’t have fresh, garlic powder can work too, but nothing beats fresh garlic.
- Make sure to stir the rice occasionally while it cooks to prevent it from sticking to the pot.
- If you want a spicier kick, consider adding some red pepper flakes or sriracha to the sauce mixture.
Variation
You can customize this dish by adding vegetables like bell peppers, snap peas, or carrots for extra nutrition and flavor. You might also swap out the chicken for tofu or shrimp for a tasty alternative.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, but the cooking time will be longer, about 35-40 minutes. Make sure to adjust the liquid as needed.
Is there a non-dairy substitute for coconut milk?
Almond milk or cashew milk can work, but they won’t provide the same rich flavor. Coconut cream can also be a good alternative.
Can I freeze One Pot Hawaiian Chicken and Coconut Rice?
Yes, you can freeze it! Just make sure it’s completely cooled before transferring it to a freezer-safe container. It can last for up to 2 months in the freezer.
One Pot Hawaiian Chicken and Coconut Rice
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and easy one-pot meal filled with tropical flavors of coconut, chicken, and pineapple, perfect for busy weeknights.
Ingredients
- 1/4 cup Coconut Aminos (or soy sauce)
- 1 cup Canned Coconut Milk (full-fat recommended)
- 2 tablespoons Honey (or maple syrup for vegan)
- 2 cloves Garlic (minced)
- 1 tablespoon Sesame Oil (or olive oil)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 cup Pineapple Juice (best from canned pineapple)
- 1 pound Boneless Skinless Chicken Thighs
- 1 tablespoon Olive Oil (or avocado oil)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Pepper
- 1.5 cups Uncooked Jasmine Rice (or long grain white rice)
- 1 cup Pineapple Chunks (canned or fresh)
- 1/4 cup Garnish (Cilantro, Cashews, Toasted Coconut)
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken thighs to the pot and brown them on both sides.
- In a bowl, mix coconut aminos, coconut milk, honey, pineapple juice, garlic powder, onion powder, ground ginger, salt, and pepper.
- Pour the mixture over the chicken in the pot. Add the uncooked rice and pineapple chunks.
- Stir everything together and bring to a simmer. Cover and reduce the heat. Let it cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Remove from heat and let it sit for a few minutes before serving.
Notes
For added flavor, consider topping with cilantro, cashews, or toasted coconut. This dish can be customized by adding vegetables like bell peppers or carrots.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hawaiian