One Pot Hawaiian Chicken
- Yield: 6 servings
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
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Ingredients
Hawaiian Chicken- 1/2 cup Coconut aminos
- 1/2 cup Full fat coconut milk, shaken
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 2 tsp Sesame oil
- 1 tsp Kosher salt
- 1/4 cup 100% pineapple juice (use juice from the canned pineapple below)
- 1 1/2 lbs Boneless skinless chicken thighs
- 1 tbsp Olive oil
- 13.5 oz Full fat coconut milk, shaken
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Ground ginger
- 1 tsp Kosher salt
- 1/4 tsp Pepper
- 1 1/2 cups Uncooked jasmine rice
- 20 oz pineapple chunks in 100% pineapple juice
- Cilantro, chopped
- Cashews, chopped
Instructions
- Place aminos, 1/2 cup coconut milk, honey, garlic, sesame oil, 1 tsp salt and 1/4 cup pineapple juice in a glass bowl or large ziploc. Add the chicken thighs, seal and marinate in the refrigerator for 1-24 hours, the longer the better.
- Heat the olive oil in a sauté pan over medium-high heat. Add the chicken to the pan, sear for 3-4 minutes on one side then flip them over and cook for another 1-2 minutes. Transfer to a plate and set aside.
- Combine the rest of the pineapple juice and the can of coconut milk to reach 3 cups. Add a bit of water if you come up short.
- Add mixture to the same skillet the chicken was cooked in and scrape up any brown pieces from the bottom of the pan. Add the garlic powder, onion powder, ground ginger, salt and pepper. Bring to a simmer over medium-high heat. Stir in the uncooked rice and pineapple chunks.
- Place the chicken on top of the rice, close the lid, reduce heat to low and simmer for 20-25 minutes until the rice is fluffy and the chicken has reached an internal temperature of 165°F.
- Top with chopped cashews and cilantro and serve immediately.
Notes
Recipe adapted from WhatMollyMade.com