Hawaiian Chicken with Coconut Rice
Hawaiian Chicken with Coconut Rice combines bright tropical flavors with comforting textures. The chicken soaks up a sweet-sour balance from fruit-forward notes and a hint of coconut, while the coconut rice offers a creamy, aromatic base that ties everything together.
Equipment
- Air Fryer
- Small pot
- Mixing Bowl
Ingredients
Ingredients
- 600 g Boneless, skinless chicken thighs about 4 pieces
- 250 g Long-grain rice rinsed
- 240 ml Coconut milk 1 cup
- 240 ml Water 1 cup
- 30 g Pineapple fresh or juice for marinade
- 15 ml Soy sauce or tamari for substitution
- 5 g Minced garlic for marinade
- 5 g Grated ginger for marinade
- 15 ml Olive oil for frying
Instructions
- In a mixing bowl, combine minced garlic, grated ginger, pineapple, soy sauce, and a splash of coconut milk to create the marinade. Add the chicken and ensure it is well coated. Let it marinate for 15-30 minutes.
- While the chicken is marinating, rinse the rice under cold water and then combine it with coconut milk, water, and a pinch of salt in a small pot. Bring to a gentle boil, then cover and simmer for about 15-20 minutes until tender.
- Preheat your air fryer to 190-200°C. Arrange the marinated chicken in a single layer and air fry for about 10-12 minutes, flipping halfway through.
- Once the chicken is cooked through (internal temperature should reach 74°C), let it rest for a couple of minutes.
- Serve the chicken over coconut rice and enjoy your Hawaiian meal!
Notes
Tip: If you notice the glaze thickening too quickly while cooking, lower the heat and brush on more glaze towards the end for a sticky finish.