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Hawaiian Chicken with Pineapple and Coconut Rice

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A tropical dish combining juicy pan-seared chicken, caramelized pineapple, and fragrant coconut jasmine rice for a quick weeknight dinner.

Ingredients

Scale
  • 2 chicken breasts (about 1 to 1 1/4 pounds total)
  • 1 cup pineapple slices (fresh or canned rings, drained)
  • 1 cup jasmine rice
  • 1 can coconut milk (full fat, about 13.5 ounces)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Rinse 1 cup jasmine rice until the water runs clear. Combine with coconut milk in a pot and add water if necessary to match the package’s liquid ratio. Bring to a simmer, cover, and cook according to the rice package instructions until tender.
  2. Pat the chicken breasts dry with paper towels. Rub with soy sauce, seasoning both sides with salt and pepper. Let sit while the rice cooks.
  3. Warm olive oil in a large skillet over medium heat until shimmering.
  4. Add the chicken breasts to the pan and cook for 5 to 7 minutes on the first side, until well browned. Flip and cook for another 5 to 7 minutes until the internal temperature reaches 165°F and juices run clear.
  5. In the last 2 to 4 minutes of cooking, add the pineapple slices to the pan to caramelize, cooking for about 2 minutes per side.
  6. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing. Fluff the coconut rice with a fork and serve topped with sliced chicken and grilled pineapple.

Notes

Pound chicken to an even thickness for better cooking results. For an herb-forward version, stir in chopped cilantro and lime juice into the rice before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/hawaiian-chicken-pineapple-coconut-rice/