Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- 1/3 cup pineapple juice
- 1 tablespoon sesame oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon red chili flakes (optional)
Instructions
- Whisk soy sauce, honey, garlic, ginger, lime juice, pineapple juice, and sesame oil to make the marinade.
- Coat chicken thighs in marinade and refrigerate for at least 30 minutes.
- Rinse jasmine rice, then cook with coconut milk, water, and salt until tender.
- Cook chicken in a skillet or grill pan until caramelized and fully cooked.
- Optional: simmer leftover marinade until thickened for a glaze.
- Fluff coconut rice and serve as a base.
- Top with chicken, drizzle glaze, and garnish with green onions, sesame seeds, cilantro, and chili flakes.
Notes
- Chicken thighs give the best juicy and flavorful result.
- Rinsing rice ensures a fluffy texture.
- Let chicken rest a few minutes before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian-inspired