Description
A flavorful Hawaiian-inspired dish featuring marinated chicken thighs served over coconut rice, complemented by sautéed bell peppers and a sweet-savory glaze.
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 (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Cut chicken thighs into 1-inch pieces; pat dry and place in a large bowl. In a separate bowl, whisk 1/2 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, and grated ginger. Pour two-thirds of marinade over chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours. Reserve remaining marinade for glaze.
- Pour reserved marinade into a small saucepan. Add 1/4 cup pineapple juice if needed. Bring to a gentle simmer over medium heat, then reduce to low. Whisk 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly add slurry to simmering marinade, whisking continuously, until thickened and syrupy (1-2 minutes). Remove from heat.
- Rinse 2 cups jasmine rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice, 1 (13.5-oz) can coconut milk, 1 1/4 cups water, 1 tsp salt, and 1 tbsp sugar. Stir once. Bring to a rolling boil over medium-high heat. Stir once more, reduce heat to lowest, cover tightly, and simmer undisturbed for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep covered until serving.
- Drain pineapple. Cut bell peppers and red onion into 1-inch pieces/wedges. Heat 1 tbsp olive oil in a large skillet/wok over medium-high heat. Add bell peppers and red onion; sauté 3-5 minutes until tender-crisp. Remove and set aside. Add remaining 1 tbsp olive oil to the skillet. Remove chicken from marinade (discard used marinade). Cook chicken in hot skillet in a single layer (in batches if needed) for 4-6 minutes, flipping until golden brown and cooked through.
- Return sautéed vegetables and drained pineapple to the skillet with the cooked chicken. Pour prepared thickened glaze over ingredients. Toss gently to coat and simmer 1-2 minutes to meld flavors. Season with salt and pepper to taste.
- Scoop coconut rice onto serving plates. Top with Hawaiian chicken, vegetables, and pineapple, ensuring plenty of glaze. Garnish with chopped cilantro, toasted sesame seeds, and sliced green onions. Serve immediately.
Notes
For best results, cut ingredients into similar sizes for even cooking. Marinade can be made ahead for convenience. Adjust sweetness by reducing brown sugar or using fresh pineapple.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg