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Hawaiian Glazed Chicken Thighs with Creamy Coconut Cilantro Rice

Slices of glazed Hawaiian Chicken served next to a mound of white coconut rice topped with fresh herbs.
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Prepare tender chicken thighs coated in a sweet and savory pineapple glaze, served alongside fragrant, creamy coconut rice infused with fresh cilantro.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 tablespoon vegetable oil
  • 1.5 cups long-grain white rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Combine pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
  2. Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Remove from heat and set aside half the glaze for serving.
  3. Place the chicken thighs in a shallow dish. Pour the remaining half of the glaze over the chicken and let it marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade, letting excess drip off. Reserve the marinade used for the chicken.
  5. Sear the chicken thighs for 4-5 minutes per side until browned. Reduce heat to medium-low, cover, and cook for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
  6. In the same skillet, add the reserved chicken marinade, coconut milk, water, and salt. Bring to a gentle boil.
  7. Stir in the rice. Reduce heat to low, cover the skillet tightly, and simmer for 18-20 minutes without lifting the lid until all liquid is absorbed.
  8. Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the fresh cilantro.
  9. Slice the chicken if desired. Serve the Hawaiian glazed chicken over the creamy coconut rice, drizzling with the reserved fresh glaze.

Notes

  • For extra flavor, grill the chicken thighs instead of pan-searing. Brush with the reserved glaze during the last few minutes of grilling.
  • Use full-fat coconut milk for the creamiest rice texture. Do not substitute with light coconut milk.
  • If you prefer a sweeter glaze, add one extra tablespoon of brown sugar in Step 1.

Nutrition

Find it online: https://spoonswirl.com/hawaiian-chicken-with-coconut-rice/