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–+ servings

Hawaiian Chicken with Coconut Rice Sheet Pan Dinner

A tropical sheet pan dinner featuring juicy teriyaki chicken, caramelized pineapple, and creamy coconut rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Hawaiian
Calories: 630
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup teriyaki sauce store-bought or homemade
  • 1/4 cup pineapple juice
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 medium red bell pepper sliced
  • 1 small red onion sliced
  • 1 cup pineapple chunks fresh or canned, drained
For the Coconut Rice
  • 1 cup jasmine rice rinsed
  • 1 cup full-fat coconut milk canned
  • 1/2 cup water
  • 1/2 teaspoon salt or to taste

Method
 

Prepare and Bake the Chicken
  1. In a large bowl, whisk together the teriyaki sauce, pineapple juice, grated ginger, minced garlic, and olive oil. Add the chicken thighs and toss to coat. Let marinate at room temperature for 15 minutes while the oven heats, or up to 30 minutes in the fridge.
  2. Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or foil.
  3. Arrange the marinated chicken thighs on the prepared sheet pan in a single layer. Scatter the bell pepper, red onion, and pineapple chunks around the chicken. Pour any remaining marinade over the chicken and vegetables.
  4. Bake for 25 to 30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. If desired, broil for 1 to 2 minutes at the end to caramelize the edges.
Make the Coconut Rice and Serve
  1. Meanwhile, combine the rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Serve the chicken and vegetables over the coconut rice. Drizzle with any pan juices and garnish with sesame seeds and sliced green onions if desired.

Nutrition

Calories: 630kcalCarbohydrates: 53gProtein: 37gFat: 30gSaturated Fat: 15gCholesterol: 75mgSodium: 950mgFiber: 2gSugar: 13g

Notes

Use boneless, skinless chicken breasts if you prefer a leaner dish; reduce baking time to 20 to 25 minutes.
No time to marinate? Even a 10 minute soak adds flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
To make the rice ahead, cook it up to 2 days in advance and reheat gently with a splash of water.
Don't overcrowd the sheet pan; leave space between chicken pieces for even browning.
Swap the pineapple juice with orange juice if you don't have any on hand.
Finish with a squeeze of fresh lime juice for extra brightness.

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