Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup uncooked long-grain jasmine rice
- 1 cup fresh or canned pineapple chunks
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon olive oil
Instructions
- Step 1: Prepare the Coconut Rice by combining the jasmine rice, coconut milk, 1/2 cup water, and 1/2 teaspoon salt in a medium saucepan. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Step 2: While the rice cooks, cut the chicken thighs into 1-inch pieces and season lightly with salt and pepper. In a small bowl, whisk together the soy sauce, brown sugar, and minced ginger to create the Hawaiian glaze.
- Step 3: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sear for 5-7 minutes until browned on all sides.
- Step 4: Pour the prepared glaze mixture over the chicken, stirring thoroughly to coat. Bring the mixture to a simmer, then add the pineapple chunks. Cook for 5-8 minutes, stirring occasionally, until the sauce reduces and thickens into a sticky glaze and the chicken is fully cooked (internal temperature of 165°F).
- Step 5: Fluff the finished coconut rice with a fork. Spoon the warm coconut rice onto serving plates and top generously with the Hawaiian glazed chicken and pineapple mixture.
Notes
- Keep leftovers fresh for up to 3 days by storing the coconut rice and glazed chicken in separate, airtight containers in the refrigerator.
- To keep the coconut rice moist when reheating, add a tablespoon of water or a splash of coconut milk, cover the dish, and microwave in short 60-second bursts.
- Brighten the rich flavors by adding a sprinkle of toasted shredded coconut and finely chopped cilantro or green onions right before serving.
- To ensure a perfect sticky texture for the Hawaiian glaze, verify that the sauce comes to a rapid simmer after adding the brown sugar mixture, allowing it to reduce completely and stick to the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American