Description
A quick and easy 20-minute dinner featuring tender glazed chicken and fluffy coconut rice, balancing sweet and savory flavors with a tropical twist.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 cup jasmine rice
- 1.5 cups water (for rice)
- 1 cup pineapple chunks (fresh, frozen, or canned, drained well)
- 1 cup full-fat coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp brown sugar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 tbsp oil (for cooking)
- Salt and pepper to taste
Instructions
- Rinse jasmine rice thoroughly under cold water to remove excess starch.
- Place rice in a pot with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
- Pat chicken pieces dry with paper towels and season with a pinch of salt and pepper.
- In a small bowl, whisk together soy sauce, brown sugar, ginger, and garlic until sugar dissolves.
- Heat a large skillet or wok over medium-high heat with oil. Add chicken and cook for 3-4 minutes until browned on all sides. Remove chicken and set aside.
- In the same pan, add a bit more oil if needed. Sauté red bell pepper and pineapple chunks for 2 minutes until slightly softened.
- Return chicken to the pan and pour the sauce mixture over everything. Stir to coat.
- Let the sauce bubble for 2 minutes, then stir in coconut milk.
- Simmer for another 3 minutes until the sauce is glossy and thickened.
- Taste and adjust seasoning with more soy sauce or sugar if needed.
- Serve the chicken and sauce over the fluffy coconut rice, garnished with sliced green onions.
Notes
Ensure chicken is patted dry before cooking to promote browning. If using canned pineapple, rinse and drain well to control sweetness. Do not add coconut milk before browning the chicken to prevent the sauce from splitting. For a vegetarian option, substitute chicken with pressed and cubed firm tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup rice and chick
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: Hawaiian chicken, coconut rice, quick dinner, gluten-free, meal prep, tropical recipe, easy chicken recipe