Hawaiian Chicken with Coconut Rice: A Tropical Delight!
Experience the vibrant flavors of the tropics with Hawaiian Chicken with Coconut Rice: A Tropical Delight! This colorful dish features tender, marinated chicken thighs grilled to perfection, served on a bed of creamy coconut jasmine rice. It’s an ideal option for family dinners, summer gatherings, or any occasion that calls for a taste of island paradise. With its quick preparation time and versatile serving options, this recipe is sure to impress your guests and satisfy your cravings for tropical flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 cup jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup shredded coconut (toasted, for garnish)
Instructions
- In a large bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add chicken thighs and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. Combine rinsed rice with coconut milk, water, and salt in a medium saucepan. Bring to a boil; reduce heat to low and simmer covered for 15–20 minutes.
- Preheat grill or grill pan over medium-high heat. Grill marinated chicken for about 6–7 minutes per side until fully cooked to an internal temperature of 165°F.
- Fluff the coconut rice and plate it topped with grilled chicken. Garnish with green onions and toasted coconut.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 485
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg