Ingredients

Scale

(Serves 4)

Coconut rice:

1 cup jasmine or basmati rice (or riced cauliflower for low-carb)
1 (13.5 oz) can light coconut milk
¾ cup water
¼ tsp salt
2 tbsp unsweetened shredded coconut
2 tbsp chopped macadamia nuts, toasted (you love this combo!)

Hawaiian chicken:

1½ lbs boneless chicken thighs or breasts, cut into 1” pieces
1 tbsp olive oil
Salt & black pepper

Pineapple-ginger glaze:

1 (20 oz) can pineapple chunks, drained (reserve ½ cup juice)
3 tbsp low-sodium soy sauce (you love low-sodium options!)
2 tbsp rice vinegar
1 tbsp honey (or sugar-free maple syrup for blood sugar friendly)
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tsp cornstarch + 1 tbsp water (slurry—optional for thicker glaze)

Garnish:

Sliced green onions
Extra toasted macadamia nuts
Lime wedges

Instructions

1. Cook coconut rice:

Rinse rice until water runs clear.
In a saucepan, combine rice, coconut milk, water, and salt. Bring to boil.
Reduce heat to low; cover and simmer 15–18 minutes until liquid absorbed.
Fluff with fork; stir in shredded coconut and macadamia nuts. Cover; keep warm.
→ Low-carb option: Sauté riced cauliflower in 1 tbsp coconut oil + 2 tbsp coconut milk 5–7 minutes. Stir in coconut and nuts.

2. Sear chicken:

Heat oil in large skillet over medium-high. Season chicken with salt and pepper; sear 5–6 minutes per side until golden. Remove and set aside.

3. Make glaze:

In same skillet, add reserved pineapple juice, soy sauce, rice vinegar, honey, ginger, and garlic.
Bring to simmer; cook 3–4 minutes until slightly reduced.
Optional thickener: Stir in cornstarch slurry; cook 1 minute until glossy.
Add pineapple chunks; simmer 2 minutes. Return chicken to skillet; coat in glaze.

4. Serve:

Spoon coconut rice onto plates. Top with Hawaiian chicken and pineapple. Garnish with green onions, extra macadamia nuts, and lime wedges.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier in sweet sauces than breasts.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos instead of soy sauce
→ Boost flavor with extra ginger, garlic, and 1 tbsp lime juice at the end
✅ Blood sugar friendly (you love this!):
→ Replace honey with sugar-free maple syrup
→ Add 1 tbsp chia seeds to glaze for fiber + glycemic control
→ Net carbs: ~18g/serving (vs. 38g classic)
✅ Low-carb/keto option (you love this!):
→ Swap rice for riced cauliflower
→ Use keto-friendly sweetener (monk fruit blend)
→ Net carbs drop to ~8g/serving
✅ Extra richness: Swirl 1 tbsp butter into glaze at the end (you love buttery richness!).
✅ Make ahead: Glaze and chop pineapple 1 day ahead. Cook rice and chicken just before serving.

Prep Time & Nutrition (per serving):