Welcome to a delicious island-inspired journey! If you’re a fan of tropical flavors, this Island Glazed Chicken with Coconut Rice recipe is perfect for you. Combining the sweetness of honey and pineapple with a savory soy glaze, this dish is sure to transport your taste buds to a sunny paradise. Whether you’re looking for a comforting meal or a quick dinner fix, this recipe has it all!
Introduction
Inspired by the tropical islands, this Island Glazed Chicken and Coconut Rice recipe brings the flavors of pineapple and coconut into a simple yet flavorful meal. The unique blend of sweet, tangy, and savory elements creates a harmonious dish that is both comforting and exotic. Whether you’re a fan of Caribbean cuisine or simply love a good glazed chicken recipe, this one is sure to become a family favorite. Plus, paired with fluffy, fragrant coconut rice, it’s an easy-to-make meal that’s perfect for weeknights or special occasions.
Looking for a way to elevate your dinners with island-inspired flavors? Read on to discover how you can create this masterpiece at home!
Ingredients for Island Glazed Chicken and Coconut Rice
- Chicken Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 3 cloves garlic, minced
- 1 tsp grated ginger
- ¼ tsp red pepper flakes
- Coconut Rice:
- 2 cups jasmine rice
- 1½ cups unsweetened coconut milk
- 1½ cups water
- 1 tbsp sugar
- ¼ tsp salt
- For Cooking:
- 2 tbsp olive oil
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped
Substitutions:
- For a gluten-free option: Use tamari instead of soy sauce.
- Vegan version: Replace chicken with tofu or tempeh and skip the honey for maple syrup.
- Lower sodium: Opt for a low-sodium soy sauce.
How to Make Island Glazed Chicken and Coconut Rice – Step by Step
Step 1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, honey, pineapple juice, minced garlic, ginger, and red pepper flakes. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over, and seal. Let it marinate in the refrigerator for at least 2 hours, or for the best results, overnight.
Step 2: Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, sugar, and salt, bringing it to a gentle boil. Add the rinsed rice, stir, and reduce the heat to low. Cover and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the chicken is cooked through and the glaze is caramelized.
Step 4: Assemble and Serve
Fluff the coconut rice with a fork and mix in the green onions and cilantro. Serve the glazed chicken over a bed of the coconut rice, and garnish with extra cilantro if desired.
Helpful Tips for Island Glazed Chicken and Coconut Rice
- Fresh Ingredients: For a more vibrant flavor, use freshly squeezed pineapple juice and freshly grated ginger.
- Marinating Time: The longer you marinate the chicken, the more intense the flavor. Overnight marinating yields the best results.
- Coconut Milk: Ensure you use unsweetened coconut milk to avoid making the dish overly sweet.
Cooking Tips for the Best Island Glazed Chicken
- Searing the Chicken: For a beautifully caramelized glaze, make sure the skillet is hot before placing the chicken. Avoid moving the chicken too much while cooking to ensure an even sear.
- Rice Texture: Rinsing the rice removes excess starch, resulting in fluffy, non-sticky coconut rice. Stirring the rice just before serving ensures the flavors are well distributed.
Serving Suggestions for Island Glazed Chicken and Coconut Rice
This dish pairs wonderfully with a tropical fruit salad or a light cucumber-tomato salad. For beverages, consider serving it with a refreshing pineapple or mango smoothie, or a cold glass of iced coconut water. For dessert, something like Pineapple Cheesecake Recipe – Tropical Delight in Every Bite would complement the flavors perfectly.
Nutritional Information
This dish is packed with nutritional benefits. The chicken provides a healthy dose of protein, while the coconut rice adds good fats from the coconut milk. The ginger and garlic offer anti-inflammatory and immune-boosting properties, making this meal both delicious and nutritious.
Nutritional info for Island Glazed Chicken and Coconut Rice (per serving):
- Calories: 480
- Total Fat: 15g
- Carbs: 60g
- Protein: 30g
- Fiber: 3g
- Sodium: 900mg
- Sugars: 12g
Storage and Leftovers for Island Glazed Chicken and Coconut Rice
Storing: You can store the cooked chicken and coconut rice in airtight containers in the refrigerator for up to 3 days. Make sure the rice has cooled down completely before storing to avoid condensation.
Reheating: For best results, reheat the chicken in a skillet over medium heat until warmed through. The rice can be reheated in the microwave or on the stove. Add a splash of water or coconut milk to the rice while reheating to maintain its moisture.
4 Frequently Asked Questions (FAQs) for Island Glazed Chicken and Coconut Rice
Q1: Can I use brown rice instead of jasmine rice? A1: Yes, you can! However, brown rice may take longer to cook, and the texture will be slightly firmer.
Q2: Can I make this dish in advance? A2: Yes, the chicken can be marinated up to 24 hours in advance. You can also cook the rice and chicken ahead of time and store them separately.
Q3: What other proteins can I use for this recipe? A3: You can substitute chicken with shrimp, pork, or tofu for a different flavor profile while keeping the tropical glaze intact.
Q4: How do I make this recipe spicier? A4: To add more heat, increase the amount of red pepper flakes or add chopped fresh chili to the marinade.
2 Related Recipes for Island Glazed Chicken Lovers
- Hawaiian Grilled Chicken with Pineapple Glaze Recipe: If you love the tropical flavors in this dish, try this Hawaiian grilled chicken for a delightful BBQ option.
- Tropical Pineapple-Carrot Muffins with Cream Cheese Frosting: Pair your island meal with these sweet and tangy muffins for a complete tropical feast.
Conclusion
I hope this Island Glazed Chicken and Coconut Rice recipe brings a taste of the tropics to your kitchen! It’s an easy-to-follow dish that will impress family and friends alike. If you try this recipe, let me know how it turns out in the comments below, and don’t hesitate to share any unique twists you made to make it your own!
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Island Glazed Chicken and Coconut Rice – Tropical Recipe
Description
Welcome to a delicious island-inspired journey! If you’re a fan of tropical flavors, this Island Glazed Chicken with Coconut Rice recipe is perfect for you. Combining the sweetness of honey and pineapple with a savory soy glaze, this dish is sure to transport your taste buds to a sunny paradise. Whether you’re looking for a comforting meal or a quick dinner fix, this recipe has it all!
Ingredients
-
- 4 boneless, skinless chicken breasts
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 3 cloves garlic, minced
- 1 tsp grated ginger
- ¼ tsp red pepper flakes
- Coconut Rice:
- 2 cups jasmine rice
- 1½ cups unsweetened coconut milk
- 1½ cups water
- 1 tbsp sugar
- ¼ tsp salt
- For Cooking:
- 2 tbsp olive oil
- 2 green onions, sliced
- ¼ cup fresh cilantro, chopped
Substitutions:
- For a gluten-free option: Use tamari instead of soy sauce.
- Vegan version: Replace chicken with tofu or tempeh and skip the honey for maple syrup.
- Lower sodium: Opt for a low-sodium soy sauce.
Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, honey, pineapple juice, minced garlic, ginger, and red pepper flakes. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over, and seal. Let it marinate in the refrigerator for at least 2 hours, or for the best results, overnight.
Step 2: Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, sugar, and salt, bringing it to a gentle boil. Add the rinsed rice, stir, and reduce the heat to low. Cover and let it simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the chicken is cooked through and the glaze is caramelized.
Step 4: Assemble and Serve
Fluff the coconut rice with a fork and mix in the green onions and cilantro. Serve the glazed chicken over a bed of the coconut rice, and garnish with extra cilantro if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Ingredients: For a more vibrant flavor, use freshly squeezed pineapple juice and freshly grated ginger.
- Marinating Time: The longer you marinate the chicken, the more intense the flavor. Overnight marinating yields the best results.
- Coconut Milk: Ensure you use unsweetened coconut milk to avoid making the dish overly sweet.
