Hawaiian Chicken, Pineapple and Coconut Rice
This dish features tender, pan-seared chicken on fragrant coconut jasmine rice, topped with caramelized pineapple for a delightful tropical flavor.
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 ripe pineapple, sliced Choose a ripe pineapple that smells sweet at the base and is slightly soft when pressed.
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Chopped green onions
Instructions
Prepare the Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess surface starch.
- In a medium saucepan, combine the rinsed rice, 1/2 cup water, and 1/2 can of coconut milk. Add a pinch of salt.
- Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork before serving.
Season the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper, and optionally add garlic powder or smoked paprika.
- Pound the chicken to an even thickness or slice horizontally into cutlets for even cooking.
Sear and Cook the Chicken
- Heat 1 tablespoon of olive oil in a heavy skillet over medium heat until shimmering.
- Add the chicken and cook undisturbed for about 5-6 minutes until a golden crust forms. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F (74°C).
- Transfer to a plate and tent with foil to rest for 5 minutes before slicing.
Caramelize the Pineapple
- Slice the pineapple into rounds or half-moons about 1/2-inch thick.
- Heat a clean skillet or grill pan over medium-high heat, adding a light brush of olive oil.
- Add pineapple slices in a single layer and cook 2-3 minutes per side until golden and caramelized.
Assemble and Serve
- Spoon a generous portion of coconut jasmine rice onto plates.
- Place the sliced chicken breasts over the rice and top with caramelized pineapple slices.
- Garnish with chopped green onions and optional juices from the resting chicken.
Notes
For meal prep bowls, divide rice into portions, top with chicken and pineapple, and keep garnishes separate until serving. Leftovers store well in airtight containers for 3-4 days in the fridge.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 22gSaturated Fat: 15gSodium: 350mgFiber: 2gSugar: 10g
Tried this recipe?Let us know how it was!