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Hawaiian Chicken & Broccoli
A friend shared this recipe with me, and I just had to pass it along! I made a few adjustments to boost the flavor, and now it’s hands down the best Hawaiian chicken I’ve ever had. Sweet, savory, and perfectly balanced, it’s a dish everyone will love.
Ingredients
Scale
Chicken Marinade
- 1–2 lbs chicken, cut into bite-size pieces
- 1/4 cup coconut aminos
- 2 tbsp honey
- 1 tsp minced garlic
- 1/4 tsp grated ginger
Coconut Rice
- 1 cup rice
- 16 oz coconut milk
- Pinch salt
Broccoli & Stir-Fry
- 2 heads broccoli, lightly oiled and salted
- 2 tbsp olive oil
- 1 large onion, diced
- 1 sweet red pepper, chopped
- 2 tsp minced garlic
- 1/2 cup coconut aminos
- 1/2 cup honey
- 1/2 cup pineapple juice (or 1 tbsp sugar + 1/2 cup lemon juice)
- 1–2 tsp grated ginger
- 2 tbsp brown sugar, maple sugar, or coconut sugar
- 3 tbsp ketchup
- 1/4 tsp red pepper flakes (optional)
Garnish
- 3–4 green onions, sliced
- Pineapple slices (optional)
Instructions
- Marinate chicken in coconut aminos, honey, garlic, and ginger for 1 hour and up to overnight.
- Cook coconut rice by boiling rice and coconut milk covered, then simmer 6–8 min until thickened. Roast broccoli at 400°F for 20–25 min.
- Heat olive oil in a large pan. Sear chicken while sautéing onion, red pepper, and garlic in the same pan.
- Make sauce by boiling coconut aminos, honey, pineapple juice, ginger, sugar, ketchup, and red pepper flakes.
- Add chicken and veggies to sauce and simmer 3–5 min.
- Serve over rice with broccoli and garnish with green onions and pineapple.
Notes
**If you want to have your meal be very aesthetically pleasing, pour the chicken sauce mixture and broccoli into the bottom of a 9×11 dish, cover with the coconut rice, and garnish top with extra green onions and pineapple slices.