Get ready to embark on a culinary journey that will make your kitchen smell like a Hawaiian paradise! This Pineapple Shoyu Chicken with Coconut Jasmine Rice is not just a meal, it's an experience that combines the sweet, tangy, and savory flavors of the Hawaiian islands. Imagine tender chicken bathed in a luscious pineapple-soy marinade, served over creamy coconut rice that melts in your mouth - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 cup jasmine rice
- 1 can coconut milk
- 1/2 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Begin by preparing your ingredients. Gather 4 chicken thighs, 1 cup of pineapple juice, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, 1 cup of jasmine rice, 1 can of coconut milk, and 1/2 cup of water. Also, have salt, pepper, and chopped green onions ready for garnish.
- In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, and sesame oil. Whisk together until the brown sugar is fully dissolved. This will be your marinade for the chicken.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes to allow the flavors to meld. If you have more time, marinating for up to 2 hours is even better.
- While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed jasmine rice, 1 can of coconut milk, and 1/2 cup of water. Add a pinch of salt to taste. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to ensure the rice steams properly.
- While the rice is cooking, preheat your oven to 375°F (190°C). Remove the marinated chicken thighs from the refrigerator and place them in a baking dish, pouring any remaining marinade over the top.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Baste the chicken with the marinade halfway through cooking for added flavor.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing. This helps retain the juices.
- Fluff the coconut jasmine rice with a fork and taste for seasoning. Adjust with salt if needed.
- To serve, place a generous scoop of coconut jasmine rice on each plate. Top with sliced pineapple shoyu chicken and drizzle with any remaining sauce from the baking dish. Garnish with chopped green onions for a fresh touch.
- Enjoy your delicious Pineapple Shoyu Chicken with Coconut Jasmine Rice!
Tips
- Marinate Smartly: For maximum flavor, let your chicken marinate for at least 15 minutes, but if you can plan ahead, 2 hours will give you even more depth of taste.
- Rice Perfection: Rinse your jasmine rice thoroughly to remove excess starch, ensuring fluffy, separate grains every time.
- Basting is Key: Baste the chicken halfway through cooking to keep it moist and infuse extra flavor.
- Temperature Check: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe and perfectly cooked meat.
- Resting Matters: Let the chicken rest for a few minutes after cooking to help retain its juices, ensuring each bite is succulent and delicious. Pro tip: Serve with extra chopped green onions and a small side of extra marinade for those who love an extra flavor punch!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 180mg
