Coconut Hawaiian Chicken Bowl
A vibrant bowl of tender chicken marinated in coconut milk, paired with fresh vegetables, sweet pineapple, and fluffy rice, making it a perfect tropical comfort food dish.
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowl
- 2 cups jasmine rice (or brown rice)
- 1 1/2 cups vegetable or chicken broth (for cooking rice)
- 1 cup fresh pineapple, diced
- 1 red bell pepper julienned
- 1 cup snap peas, trimmed
- 1 medium avocado, sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
For Garnishing
- Sesame seeds (optional)
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together the coconut milk, soy sauce, minced ginger, garlic, lime juice, salt, and black pepper.
- Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes. For best results, marinate for up to 2 hours.
Cook the Rice
- While the chicken is marinating, rinse 2 cups of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 1 1/2 cups of vegetable or chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Cook the Chicken
- In a large skillet, heat a tablespoon of oil over medium heat. Once hot, add the marinated chicken, discarding any excess marinade.
- Cook the chicken for about 6-7 minutes on each side until fully cooked through and golden brown. Check that the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
Sauté the Vegetables
- In the same skillet, add the red bell pepper and snap peas. Sauté for 3-4 minutes until they are tender but still crisp.
- Toss in the diced pineapple and cook for an additional 1-2 minutes until heated through.
Assemble the Bowl
- In each serving bowl, create a bed of fluffy jasmine rice.
- Top with sliced chicken, sautéed vegetables, and fresh avocado.
- Garnish with chopped green onions and cilantro, and sprinkle with sesame seeds if desired.
- Serve with lime wedges on the side for an extra burst of freshness.
Notes
For best flavor, marinate the chicken overnight if you have time. Cooking rice in broth instead of water will add more flavor. Feel free to add other vegetables like carrots or broccoli for more color and nutrients. Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld even further.