Hawaiian Chicken with Coconut Rice


I’ve been in a non-meat mood for the past few weeks, but a couple of nights ago I decided to pull some chicken breasts out of the freezer and make something meat-y for a change. I had a can of coconut milk and the ingredients to make sort of an Asian Chicken, so this recipe was born.

This is Hawaiian chicken with Coconut rice. To make it, you will need:

2 chicken breasts

1 can of coconut milk (14 oz)

1/2 c soy sauce

1/4 c brown sugar

1/2 c water

1 handful of minced onions

1 garlic clove, minced

1 t sesame oil

2 green onions, minced

rice (any kind works – I used basmati)

1 handful of sweetened coconut


Most of the ingredients above are for the marinade. In a small bowl, combine the soy sauce, water, brown sugar, garlic, onion, sesame oil and 1/3 can of the coconut milk. Add the chicken, cover and stick it in the fridge. I let my chicken marinate overnight, and it was incredibly moist and flavorful. If you don’t have time for that, marinate it for at least 2 hours. The longer it sits in the marinade, the more flavorful it will be!

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When you’re ready to start making dinner, preheat your oven to 350 F. Then prepare the rice while the oven preheats. I made 1 cup of rice, which was enough for dinner and lunch the next day. 1 cup of rice required 2 cups of liquid, so I measured out the remaining coconut milk (it was about a cup and a half) and made up the difference with another 1/2 cup of water. Add the rice to the liquid in a saucepan, bring to a boil and then cover and simmer for about 15 minutes. Meanwhile, put the chicken in a pyrex dish with the remaining marinade and bake it at 350 F for 25 minutes.

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Taste the rice when the liquid is gone – because the coconut milk is thicker than water, you may need to add a bit more water to finish cooking the rice. Once it tastes done, add a handful of sweetened coconut to the mixture and let it sit, covered, until the chicken is done.

Once your chicken is cooked through, cut it into thin slices and place those slices over the rice. Sprinkle with green onions and drizzle with the sauce that is left in the pan.

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This is seriously one of the best things I’ve made in a while – flavorful, sweet and delicious. Enjoy!

Love, Jenni


About Jenni

I'm a writer and editor from the Boston area. You can find my work on Upworthy, Narratively, 538, Cook's Country, and more.

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