Best 2 Hawaiian Coconut Chicken And Rice Recipes

Tantalize your taste buds with the irresistible Hawaiian Coconut Chicken and Rice, a culinary delight that captures the vibrant flavors of the islands. This delectable dish features tender chicken marinated in a savory blend of coconut milk, soy sauce, garlic, and ginger, then baked to perfection. The chicken is nestled atop a bed of fluffy white rice, which soaks up the rich and flavorful coconut sauce. The dish is further enhanced with the addition of sweet pineapple, crunchy bell peppers, and crisp water chestnuts, creating a symphony of flavors and textures in every bite. Accompany this main course with a refreshing side of pineapple salsa, a zesty and tangy condiment that perfectly complements the coconut chicken and rice. Immerse yourself in the vibrant Hawaiian culture through this culinary journey, and let the flavors of paradise transport you to a tropical oasis.

Let's cook with our recipes!

HAWAIIAN CHICKEN WITH COCONUT RICE

Hawaiian Chicken with Coconut Rice image

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!

Provided by MinShien

Categories Main Course

Time 35m

Number Of Ingredients 13

Ingredients

~1 1/2 lbs chicken tenderloins (7-8 pieces)
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp brown sugar
5-6 cloves fresh garlic
2 tbsp canola oil
2 tbsp honey
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp Fresh parsley (chopped)

Steps:

In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Nutrition Facts : Carbohydrate 100 g, Protein 57 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 145 mg, Sodium 1517 mg, Fiber 3 g, Sugar 40 g, Calories 879 kcal, ServingSize 1 serving

HAWAIIAN COCONUT CHICKEN AND RICE

Hawaiian Coconut Chicken and Rice image

Great food...from my recent trip to Hawaii.. Easy....inexpensive....authentic....feeds alot at the pool party or luau!!! Impressive presentation when served on platter....

Provided by luv2cook 6

Categories Coconut

Time 1h3m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs boneless skinless chicken thighs, cut in chunks
4 cups chicken broth
1 (13 1/2 ounce) can coconut milk (NOT cream of coconut)
1 (10 ounce) box frozen spinach (squeeze dry)
cooked rice, i use jasmine (oriental rice or medium grain-or long)
macadamia nuts
crushed pineapple
coconut
cut banana

Steps:

Place broth in large saucepan.
Add chicken and boil for 15 minutes.
Add coconut milk-gently boil 45 minutes or so.
Add spinach and cook 2 minutes.
Place rice in large rimmed platter or bowl.
Top with chicken mixture.
top with condiments
Aloha.

Nutrition Facts : Calories 525.2, Fat 28.6, SaturatedFat 18.6, Cholesterol 188.9, Sodium 1066.6, Carbohydrate 12.6, Fiber 4.6, Sugar 7.5, Protein 55.3

Tips:

For the best flavor, use fresh chicken and coconut milk.
If you don't have coconut milk, you can use a mixture of milk and cream.
To make the chicken more flavorful, marinate it in the coconut milk mixture for at least 30 minutes.
Be careful not to overcook the chicken, or it will become dry and tough.
Serve the chicken and rice with a side of pineapple chunks and a sprinkling of chopped green onions.

Conclusion:

Hawaiian Coconut Chicken and Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is tender and flavorful, and the rice is cooked to perfection. The coconut milk adds a touch of sweetness and creaminess to the dish, and the pineapple chunks add a pop of tropical flavor. Serve this dish with a side of green beans or a salad for a complete and satisfying meal.