Hawaiian Chicken with Coconut Rice (Healthy Tropical Dinner)

Flavorful Hawaiian Chicken with Light and Creamy Coconut Rice

This Hawaiian Chicken with Coconut Rice is a celebration of sweet, tangy, and umami-rich flavors that transport you to the tropics with every bite. The marinated chicken thighs take on a glossy glaze balanced with pineapple juice, soy sauce, and a hint of sesame oil, while the coconut rice offers a buttery, aromatic base that’s both healthy and satisfying. Perfect for a weeknight standout or a family-friendly tropical twist on traditional stir-fries, this dish combines ease of preparation with bold island flavors. With minimal effort and common grocery-store ingredients, you’ll have a dinner that feels like vacation but cooks in under 45 minutes.

Why You’ll Love This Recipe

• Global Flavors, Simple Steps: A tropical marinade and sweet pineapple glaze require just one pot and one pan to create restaurant-quality results.
• Healthy Twists: Light coconut milk adds creamy richness without heavy oils, and skinless chicken thighs keep protein high and calories in check.
• Make-Ahead Friendly: Marinate the chicken up to 4 hours in advance and store rice separately for effortless assembly.
• Vegetable Pile-Up:

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Hawaiian Chicken with Coconut Rice (Healthy Tropical Dinner)

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Sweet, tangy Hawaiian-style chicken thighs glazed with pineapple and soy sauce, served over creamy coconut milk rice. A tropical flavor profile with island aromatics, ready in under 45 minutes with minimal effort.

• Author: Layan
• Prep Time: 10
• Cook Time: 35
• Total Time: 45
• Yield: 4 servings 1x
• Category: quick
• Method: Sauté/One-Dish
• Cuisine: Tropical/Hawaiian
• Diet: Non-Vegetarian

Ingredients

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4 skinless chicken thighs
1/2 cup pineapple juice
1/4 cup low-sodium soy sauce
1 tbsp toasted sesame oil
2 cups cooked white rice
1/2 cup full-fat coconut milk
1/2 cup frozen peas
1 green onion, sliced
1 tsp white sugar (optional)
1 tbsp vegetable oil (for frying)

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Instructions

Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
Sear chicken for 2-3 minutes per side until golden. Remove and set aside.
In the same skillet, whisk pineapple juice, soy sauce, and sesame oil. Return chicken to the pan, reduce heat to medium, and simmer 4-5 minutes until glazed.
Prepare coconut rice: In a small pot, combine rice, coconut milk, and peas. Bring to a boil, then simmer covered for 15 minutes until rice is tender.
Serve chicken over coconut rice, garnished with green onion and optional sugar for sweetness.

Notes

Coconut milk substitute: Use light coconut milk for 25% fewer calories per serving.
Increase vegetables: Add bell peppers or broccoli to the rice for more color and nutrients.
Make ahead: Marinate chicken 4+ hours for deeper flavor; rice reheats well in the microwave.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 10g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 15g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg