Hawaiian Chicken with Coconut Rice
This Hawaiian Chicken with Coconut Rice is loaded with pineapple chunks, chicken breast, peppers and onion all tossed in a homemade sweet & sour sauce. Bring the tropics to you with this easy & delicious meal!
Servings: 4 servings
Ingredients
- 1 ½ # chicken breasts cut into chunks
- 1 bell pepper cut into chunks
- 1 red onion cut into chunks
- 2 ½ cups pineapple cut into chunks
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup apple cider vinegar
- ¼ cup ketchup
- ½ cup brown sugar
- 1 tsp. garlic salt
- 1 tbsp. soy sauce
- ¼ tsp. ground ginger
- 1 tbsp. cornstarch
Coconut Rice
- 1 cup coconut milk canned
- 1 cup water
- 1 cup white rice
- ½ tsp. salt
Instructions
Hawaiian Chicken
- Preheat oven to 375 degrees.
- Season chicken breast chunks with salt and pepper. Place on a sheet pan along with pepper, onion and pineapple chunks. Spread into an even layer. Bake for 20 minutes
- While chicken is cooking, in a small saucepan combine vinegar, ketchup, sugar, garlic salt, soy sauce and ginger. Bring to a simmer and add cornstarch. Whisk well until sauce thickens. Remove from heat.
- After baking for 20 minutes, take the sheet pan out of the oven and pour sauce over. Toss everything well and spread back out into a single layer. Place back in the oven and bake for another 10 minutes.
Coconut Rice
- In a saucepan combine water, coconut milk, rice and salt. Bring to a simmer over medium high heat, reduce heat to low, cover and simmer for 15-20 minutes until most of the liquid is absorbed. Remove from heat and allow to sit for a couple minutes. Fluff the rice with a fork.
- To serve. place a bed of coconut rice on a plate. Top with a nice helping of pineapple chicken and garnish with chopped green onions, if desired.
Helpful Equipment & Ingredient Links
Sheet Pan
Saucepan
Notes
- 1 ½ pounds of chicken is equal to about 2 large chicken breasts
- I like to do half a red bell pepper and half an orange bell pepper to add more color to equal one whole pepper.
- Canned or fresh pineapple can be used. If using canned, use a 20 oz. can for the right amount.