Description
A sweet and savory Hawaiian-inspired one-pan meal featuring succulent chicken thighs, pineapple, and fragrant jasmine rice, simmered in a coconut-garlic sauce for 45 minutes. Ideal for a quick weeknight dinner.
Ingredients
6 chicken thighs (bone-in/skin-on)
1 cup jasmine rice
2 cups pineapple chunks (fresh or canned)
3 tablespoons soy sauce
2 tablespoons coconut oil
3 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
1 cup chicken broth
2 tablespoons brown sugar
2 tablespoons cornstarch mixed with 2 tablespoons water
1 red bell pepper (sliced)
2 green onions (chopped)
1 lime (cut into wedges)
Optional: 1 cup spinach
Optional: 1/2 cup cashews
Instructions
Preheat oven to 375°F (190°C). Pat chicken dry and season with salt and pepper.
Heat coconut oil in an oven-safe pan over medium heat. Sear chicken for 4-5 minutes per side.
Add garlic, ginger, and bell pepper. Sauté for 3-4 minutes. Remove chicken and set aside.
Add rice, pineapple, soy sauce, broth, brown sugar, and 1/2 tsp turmeric.
Return chicken to the pan. Cover with a lid or aluminum foil and simmer on the stove for 15 minutes.
Transfer to oven for 25-30 minutes until rice is tender and chicken is golden.
Stir in greens and cashews during the last 5 minutes of baking. Let rest for 10 minutes before serving.
Notes
For boneless thighs, add 2 extra tablespoons of oil to compensate for moisture loss.
Use spinach or kale as a substitute for greens.
Lime wedges can be swapped with lemon wedges if preferred.
This recipe is naturally halal-friendly and free of pork, bacon, ham, lard, or alcohol.
- Prep Time: 20
- Cook Time: 45
- Category: Healthy Lunch Ideas for Work & School
- Method: Baking and Steaming
- Cuisine: Hawaiian-inspired
Nutrition
- Serving Size: one serving
- Calories: 420
- Sugar: 5g
- Sodium: 3000mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg