Easy Gluten Free One-Pot Hawaiian Chicken with Coconut Rice

This Hawaiian chicken recipe is made with tender chicken thighs flavored with a tropical pineapple marinade and cooked in one pot with fluffy coconut rice. This one-pot dinner is great for any night of the week!

What I Love About This Recipe So Good?

• It’s really healthy! Full of protein and healthy fats, plus it’s gluten-free and dairy free.
• This recipe takes less than 30 minutes to make.
• It’s all made in one pot, so that means one pot to clean!

How to Make One-Pot Hawaiian Chicken with Coconut Rice

Ingredients

For the chicken and marinade:

• ½ cup coconut aminos
• ½ cup full-fat canned coconut milk shaken
• 2 tablespoons honey
• 2 cloves garlic minced
• 2 teaspoons sesame oil
• 1 teaspoon kosher salt
• ¼ cup 100% pineapple juice (use the juice from the canned pineapple below)
• 1 ½ lbs boneless skinless chicken thighs
• 1 tablespoon olive oil or avocado oil

For the tropical coconut pineapple rice:

• 1 (13.5 ounces) can full-fat coconut milk shaken
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 1 ½ cups uncooked jasmine rice (or long-grain white rice)
• 1 (20-ounce) can of pineapple chunks in 100% pineapple juice
• To garnish: cilantro, chopped cashews, or toasted coconut

Instructions

1. Strain the pineapple chunks from the pineapple juice and store the chunks in an airtight container until you’re ready to make the dish. Measure out ¼ cup of the pineapple juice and add it to a plastic or reusable storage bag with the rest of the marinade ingredients. Store the leftover juice for later as well.
2. Add the chicken thighs to the marinade bag, close the lid, and toss well to coat. Marinate in the fridge for 1-24 hours. The longer you can marinade the better, but even 1 hour will work. This makes a great recipe to prep the night before.
3. Heat the olive oil in a deep saute pan over medium-high heat. Once the oil is shimmering, add the chicken to the hot pan and discard the remaining marinade. Sear for 3-4 minutes on one side then flip it over and cook for another 1-2minutes. The chicken should have crispy brown skin. Transfer it to a plate. It does not need to be cooked all the way through.
4. Measure out the reserved pineapple juice in a large liquid measuring cup, then add the canned coconut milk to reach 3 cups. If there isn’t enough coconut milk, top it off with water.
5. Add the mixture to the same skillet the chicken was cooked in and use a wooden spoon to scrape off any brown bits from the bottom of the pan. Add the garlic powder, onion powder, ground ginger, salt, and pepper. Bring the liquid to a simmer over medium-high heat then stir in the uncooked rice and reserved pineapple chunks and stir well.
6. Add the browned chicken on top of the rice then close the lid, reduce the heat to low, and simmer for 20-25 minutes or until the rice is fluffy and the chicken reaches an internal temperature of 165°F.
7. Top with chopped cashews, toasted coconut, or chopped cilantro if desired.

Notes

Meal prep: divide the chicken and rice evenly into individual storage containers and store in the fridge for up to 5 days. Reheat in the microwave in 30 second increments.

Nutrition

Serving: 2chicken thighs and rice | Calories: 590kcal | Carbohydrates: 49g | Protein: 37.3g | Fat: 28g | Cholesterol: 159.8mg | Sodium: 783mg | Fiber: 1.4g | Sugar: 17.8g