My hubby is addicted to this dish after our Hawaii trip! A winner!

Island Glazed Chicken and Coconut Rice is a delightful dish that brings a taste of the tropics to your table. This recipe holds a special place in my heart as it was inspired by a cherished family vacation to a tropical island many moons ago. Picture this – the gentle sound of waves, the scent of sea salt in the air, and the tempting aroma of local cuisine wafting through the beachside market. That trip taught me how ingredients from different parts of the world can transform simple dishes into unforgettable experiences. This dish is perfect for when you want to bring a little sunshine into your home, no matter the season.

This flavorful Island Glazed Chicken pairs beautifully with a side of steamed veggies, perhaps some tender green beans or a medley of bell peppers. A crisp green salad with a light vinaigrette would also make a great complement. And if you're feeling particularly adventurous, try serving it with a slice of sweet, juicy pineapple to enhance the tropical experience.

Servings: 4 servings

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup honey
1/4 cup pineapple juice
3 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
2 cups jasmine rice
1 1/2 cups unsweetened coconut milk
1 1/2 cups water
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
2 green onions, sliced
1/4 cup chopped fresh cilantro

1. In a bowl, whisk together the soy sauce, honey, pineapple juice, minced garlic, grated ginger, and red pepper flakes.

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

3. Rinse the jasmine rice under cold water until the water runs clear.

4. In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a gentle boil.

5. Add the rinsed rice to the boiling mixture, stir well, and reduce heat to low. Cover and simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.

6. Heat the olive oil in a large skillet over medium-high heat.

7. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes per side, or until the chicken is cooked through and the glaze is caramelized.

8. Fluff the coconut rice with a fork and stir in the sliced green onions and chopped cilantro.

9. Serve the glazed chicken over a bed of coconut rice and garnish with additional cilantro if desired.

For a spicier kick, add more red pepper flakes to the marinade or serve with a side of hot sauce. If you prefer a leaner option, you can use chicken thighs instead of breasts – they'll turn out just as delicious. For a touch of sweetness, stir in some toasted shredded coconut into the rice before serving. This dish can also be made on the grill for an extra smoky flavor – just be sure to baste the chicken with the glaze while grilling.