The moment I stepped into my kitchen, I could almost hear the rhythms of the islands calling. With a quick glance at my pantry, I knew I was ready to take my taste buds on a tropical getaway without ever leaving home. Enter the One Pot Hawaiian Chicken with Coconut Rice—a dish that effortlessly combines succulent chicken thighs with a sweet and tangy pineapple marinade, all simmered in creamy coconut-infused rice.
Perfect for those busy weeknights, this recipe transforms ordinary ingredients into a vibrant meal that brings sunshine to your dinner table. In just one pot, you’ll create a beautifully balanced dish that doesn’t just satisfy hunger; it transports you to sun-soaked shores with every flavorful bite. This easy-to-make, meal prep-friendly delight is ready to impress family and friends, making it a must-have in your culinary repertoire. So grab your apron, and let’s dive into the flavors of the tropics!
Why is One Pot Hawaiian Chicken and Coconut Rice a must-try?
Simplicity shines through in this dish; all ingredients cook together in one pot, saving you time on cleanup! Tropical flavors burst in every bite, thanks to the delightful combination of pineapple and coconut that makes your taste buds dance. Easily customizable, you can tweak the recipe to suit your preferences—swap chicken for tofu or add your favorite veggies. Meal prep friendly, this dish keeps well for leftovers, making it perfect for busy weeknights. Crowd-pleaser status is guaranteed, as this vibrant meal captivates family and friends alike!
One Pot Hawaiian Chicken Ingredients
For the Marinade
- Coconut Aminos – Adds a sweet, savory base; substitute soy sauce for a similar flavor.
- Canned Coconut Milk – Provides creaminess to the rice; full-fat is recommended for richer flavor.
- Honey – Sweetens the marinade and enhances caramelization; maple syrup can be used as a vegan alternative.
- Garlic (minced) – Adds aromatic depth to the dish; fresh is preferred over garlic powder.
- Sesame Oil – Offers a nutty flavor in the marinade; can be substituted with olive oil or avocado oil.
- Kosher Salt – Enhances all flavors in the dish; adjust to taste based on dietary needs.
- Pineapple Juice – Infuses the chicken with sweet, tropical notes; using juice from canned pineapple works best.
For the Chicken and Rice
- Boneless Skinless Chicken Thighs – The main protein; tender and juicy when cooked—chicken breasts can be used but may dry out.
- Olive Oil – For searing the chicken; avocado oil is a great alternative due to its high smoke point.
- Garlic Powder, Onion Powder, Ground Ginger, Pepper – Seasonings to flavor the rice; adjust spices according to personal preference.
- Uncooked Jasmine Rice – Serves as the carbohydrate base and absorbs flavors; long grain white rice can be substituted.
- Pineapple Chunks (canned) – Adds texture and sweetness to the rice; fresh pineapple can also be used.
For Garnishing
- Garnish (Cilantro, Cashews, Toasted Coconut) – Provides freshness and crunch; customize based on dietary restrictions or preferences.
How to Make One Pot Hawaiian Chicken
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Marinate Chicken: Whisk together the marinade ingredients—coconut aminos, coconut milk, honey, minced garlic, sesame oil, salt, and pineapple juice. Place chicken thighs in a resealable bag, pour the marinade over, and seal. Let it marinate in the fridge for 1-24 hours, allowing flavors to meld beautifully.
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Sear Chicken: In a deep skillet, heat olive oil over medium-high heat. Add the marinated chicken (discard excess marinade) and sear for 3-4 minutes on one side until golden brown. Flip and cook for another 1-2 minutes, then remove the chicken and set aside.
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Prepare Rice Mix: In the same skillet, pour in the reserved pineapple juice and remaining coconut milk. Scrape the browned bits from the bottom of the pan for extra flavor. Add garlic powder, onion powder, ground ginger, salt, and pepper. Stir until well mixed, bringing it to a gentle simmer.
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Cook Rice: Add uncooked jasmine rice and pineapple chunks, then return the seared chicken to the skillet. Cover the pan, reduce heat to low, and let it simmer for 20-25 minutes. Ensure the rice is fluffy and cooked through, with the chicken reaching an internal temperature of 165°F.
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Garnish: Serve your delicious creation hot, topped with chopped cilantro, cashews, or toasted coconut for that extra touch of tropical flair.
Optional: Add a squeeze of fresh lime juice just before serving for a zesty kick.
Exact quantities are listed in the recipe card below.
What to Serve with One Pot Hawaiian Chicken with Coconut Rice?
Bring your dining experience to life with vibrant pairings that echo the tropical flavors of this delightful dish.
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Steamed Snap Peas: These tender, crisp peas offer a fresh, crunchy contrast that beautifully balances the richness of the chicken and rice.
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Cucumber-Tomato Salad: A refreshing medley of cucumber and tomatoes drizzled with a light vinaigrette adds a zesty pop that complements the dish.
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Grilled Pineapple Slices: Infused with caramelized sweetness, these fruity slices echo the pineapple flavors in your meal, enhancing the tropical experience.
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Coconut-Lime Quinoa: This nutty, fragrant side dish mirrors the coconut rice while introducing a bright citrus zing that invigorates your palate.
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Garlic Bread: Crispy and buttery, garlic bread is perfect for soaking up any delicious sauce left behind, bringing a comforting touch to the meal.
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Light Chardonnay: Paired with a glass of chilled Chardonnay, its fruity notes will harmonize with the tropical flavors of the chicken dish, creating a well-rounded dining experience.
One Pot Hawaiian Chicken Variations
Feel free to make this dish your own with a few simple tweaks—it’s all about your taste and dietary preferences!
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Vegetarian:
Swap chicken thighs for firm tofu, marinating the tofu to soak up those tropical flavors. -
Extra Veggies:
Add diced bell peppers or spinach into the rice while it simmers for a colorful, nutritious boost. -
Spice It Up:
Kick up the heat by incorporating red pepper flakes or a diced jalapeño into the marinade. -
Pineapple Infusion:
Use fresh pineapple chunks instead of canned for vibrant texture and extra juiciness in every bite. -
Nutty Twist:
Sprinkle some toasted sesame seeds over the finished dish for added crunch and a delightful nutty flavor. -
Coconut Rice Options:
For added sweetness, stir in a tablespoon of shredded coconut into the jasmine rice while it cooks. -
Fruit Blend:
Mix in chunks of mango or diced kiwi along with the pineapple to surprise your palate with tropical sweetness. -
Citrus Zing:
Add a splash of fresh orange juice to the marinade for a zesty brightness that pairs beautifully with the other flavors.
Make Ahead Options
These One Pot Hawaiian Chicken and Coconut Rice are perfect for meal prep, saving you precious time on busy weeknights! You can marinate the chicken in the coconut and pineapple mixture up to 24 hours in advance. To maintain its juicy texture, store the marinated chicken in an airtight container in the fridge. The rice can also be cooked ahead and refrigerated for up to 3 days; simply reheat on the stove or in a microwave with a splash of coconut milk to keep it creamy. When you’re ready to serve, just sear the marinated chicken, combine it with the pre-made rice, and heat everything together for a delicious, tropical meal that’s just as delightful as when freshly made!
Expert Tips for One Pot Hawaiian Chicken
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Marinate Wisely: The longer you marinate, the better! Aim for at least 4 hours, but overnight will elevate the flavors to new heights.
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Perfect Searing: Don’t overcrowd the pan when searing the chicken; this ensures that the meat develops a delicious golden crust for added texture.
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Rice Choices: If you’re using jasmine rice, rinse it to remove excess starch for fluffier results. Long grain white rice is a great alternative if jasmine isn’t available.
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Monitor Cooking Time: Keep an eye on the chicken’s internal temperature—165°F is the sweet spot for juicy, tender meat that shines in this One Pot Hawaiian Chicken dish.
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Customize: Feel free to mix in your choice of vegetables, like bell peppers or snap peas, to make this dish even more nutritious and colorful.
How to Store and Freeze One Pot Hawaiian Chicken
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Fridge: Store leftovers in an airtight container for up to 5 days. Make sure to cool the One Pot Hawaiian Chicken and Coconut Rice before placing it in the fridge to maintain freshness.
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Freezer: Freeze portions in airtight containers for up to 3 months. To prevent freezer burn, make sure the containers are tightly sealed and remove as much air as possible.
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Reheating: For best results, reheat in the microwave in 30-second intervals until heated through, or warm on the stovetop over low heat, adding a splash of coconut milk or water to keep the rice moist.
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Make-Ahead Tip: You can marinate the chicken up to 24 hours in advance, making it even easier to pull together an easy weeknight dinner when you’re short on time.
One Pot Hawaiian Chicken with Coconut Rice Recipe FAQs
What type of chicken should I use for the One Pot Hawaiian Chicken?
You should use boneless skinless chicken thighs for this recipe, as they remain tender and juicy when cooked. If you prefer chicken breasts, you can use them, but take care to avoid overcooking, as they may dry out more easily.
How do I know when the chicken is fully cooked?
To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. The chicken should reach 165°F to be deemed safe for consumption and will ensure it’s juicy and flavorful.
Can I make this dish ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance, which makes it an excellent make-ahead option. Just remember to store it in the fridge, and when you’re ready to cook, simply follow the recipe as directed.
How should I store leftovers from the One Pot Hawaiian Chicken?
Cool the leftover chicken and coconut rice completely before transferring them to an airtight container. You can keep it refrigerated for up to 5 days. Make sure to reheat gently in the microwave or on the stovetop with a splash of coconut milk or water to keep the rice moist.
Can I freeze One Pot Hawaiian Chicken with Coconut Rice?
Absolutely! Freeze individual portions in airtight containers for up to 3 months. To avoid freezer burn, ensure the containers are tightly sealed and try to remove as much air as possible. When you’re ready to eat, simply thaw in the fridge overnight and reheat as desired.
Are there any dietary considerations I should keep in mind?
Yes, if you or anyone you’re serving has allergies, make sure to check the labels of all ingredients, especially for gluten (in soy or coconut aminos) and nuts (if using cashews). Vegetarian options can substitute chicken with firm tofu.
One Pot Hawaiian Chicken and Coconut Rice for Easy Dinners
Ingredients
Equipment
Method
- Marinate Chicken: Whisk together the marinade ingredients. Place chicken thighs in a resealable bag, pour the marinade over, and seal. Marinate in the fridge for 1-24 hours.
- Sear Chicken: In a deep skillet, heat olive oil over medium-high heat. Add marinated chicken (discard excess marinade) and sear for 3-4 minutes until golden brown. Flip and cook for another 1-2 minutes. Remove and set aside.
- Prepare Rice Mix: In the same skillet, pour in reserved pineapple juice and coconut milk. Scrape browned bits for flavor. Add garlic powder, onion powder, ground ginger, salt, and pepper. Stir well and bring to a simmer.
- Cook Rice: Add uncooked jasmine rice and pineapple chunks, then return the seared chicken to the skillet. Cover and simmer for 20-25 minutes.
- Garnish: Serve hot, topped with chopped cilantro, cashews, or toasted coconut. Optionally add fresh lime juice for extra flavor.