Ingredients
Scale
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp cornstarch, dissolved in 2 tbsp cold water
- 2 tbsp olive oil, divided
- 1 (20-oz) can pineapple, drained (reserve 1/4 cup juice)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- Salt and pepper to taste
- 2 cups jasmine rice
- 1 (13.5-oz) can coconut milk
- 1 1/4 cups water
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup cilantro, chopped
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour two-thirds of this marinade over the chicken pieces. Coat well, cover, and refrigerate for at least 30 minutes or up to 4 hours. Reserve the remaining marinade for glaze.
- Pour the reserved marinade into a small saucepan. If necessary, add an additional 1/4 cup of pineapple juice. Bring it to a gentle simmer over medium heat before reducing to low heat. In another small bowl, whisk together cornstarch with cold water to form a slurry. Gradually add this slurry to the simmering marinade while whisking continuously until thickened (about 1–2 minutes). Remove from heat.
- Rinse jasmine rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice with coconut milk, water, salt, and sugar. Stir once before bringing it to a rolling boil over medium-high heat. Stir again then reduce heat to the lowest setting; cover tightly and simmer undisturbed for about 18 minutes. After cooking time is up, remove from heat but keep covered for an additional 10 minutes to let it steam further.
- Drain the canned pineapple and cut bell peppers as well as red onion into appropriate sizes. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add bell peppers and red onion; sauté them for about 3–5 minutes until they are tender-crisp before removing them from the skillet. Add remaining olive oil to the skillet then cook chicken (discard marinade) in batches if needed until golden brown and cooked through (approximately 4–6 minutes).
- Return sautéed vegetables along with drained pineapple back into the skillet with cooked chicken. Pour prepared glaze over everything. Toss gently to coat all ingredients well; let it simmer for about 1–2 minutes so flavors meld together. Season with salt and pepper as desired.
- Scoop coconut rice onto serving plates generously. Top each plate with Hawaiian chicken mixed with vegetables and pineapple ensuring there's plenty of glaze on top. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions before serving immediately.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 20g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg