Hawaiian Chicken and Super-Charged Rice

Take a trip to Hawaii with these signature Asian/Island flavors all piled up in a pretty plate with added healthy seeds for both flavor and a nutrient rich punch that even pass a kid’s picky palate! This is a simple dish that is easy to make for a family sized meal. It’s got sweet, sour, salty, and umami flavors for a well balanced dish that pretty healthy.

Hawaiian Chicken and Super-Charged Rice

Dave Palmer
This modern take on Hawaiian style chicken will please your palate while providing additional nutrition. It's super-charged!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Wait Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 people
Calories 726 kcal



  • .25 cup light brown sugar
  • 2 tbsp garlic minced
  • 1 tsp ginger ground
  • 4 tbsp soy sauce
  • 1 tsp fish sauce
  • 2 tsp corn starch

Hawaiian Style Chicken

  • 2 lbs boneless chicken cubed
  • 2 tbsp olive oil
  • 1 medium sweet onion quartered and sliced
  • 1 whole pineapple chunks

Super-Charged Rice

  • 2 cups long grain white rice
  • 2 cups water
  • .25 cup parsley
  • .25 cup flax seeds
  • .25 cup chia seeds
  • .25 cup sesame seeds
  • 2 tbsp butter
  • 1 tsp sea salt



  • Mix together all marinade ingredients aside from corn starch in a container large enough to hold the chicken while it marinates in the refrigerator. Thoroughly coat chicken with all of the marinade and place in the fridge for 30 mins.
    .25 cup light brown sugar, 2 tbsp garlic, 1 tsp ginger, 4 tbsp soy sauce, 1 tsp fish sauce, 2 lbs boneless chicken

Super-Charged Rice

  • Place all of the super-charged rice ingredients in a pressure cooker. Pressure cook on high for 4 mins. Use the keep warm feature and allow the rice to naturally release for at least 20 mins.
    2 cups long grain white rice, 2 cups water, .25 cup parsley, .25 cup flax seeds, .25 cup chia seeds, .25 cup sesame seeds, 2 tbsp butter, 1 tsp sea salt

Hawaiian Style Chicken

  • In a large saute pan caramelize the onion in olive oil over medium heat while you cut the pineapple. Add pineapple chunks when onion is translucent and somewhat caramelized. Bring pineapple up to temp where it starts to release its juices and they begin to simmer. Add chicken to the pan leaving most of the marinade behind and stir together gently until the chicken begins to cook. Reduce heat to medium-low and cover to sautĂ©.
    1 medium sweet onion, 1 whole pineapple, 2 tbsp olive oil
  • While chicken is sauteing whisk together the remaining marinade with the corn starch to thicken to a sauce. If it feels too thick, simply add a splash of water and whisk again. Add sauce to the saute pan and stir to evenly coat. Cover and simmer a little while longer (2 mins) to make sure all the chicken juice in the marinade gets up to temperature.
    2 tsp corn starch


  • Serve the chicken hot on a bed of the rice. Garnish with more sesame seeds and parsley if desired.


Calories: 726kcalCarbohydrates: 92gProtein: 43gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 107mgSodium: 1367mgPotassium: 1060mgFiber: 9gSugar: 27gVitamin A: 275IUVitamin C: 79mgCalcium: 210mgIron: 4mg
Keyword chia, chicken, cooking, dinner, family, flax, hawaiian, healthy, rice, sesame
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AboutDave Palmer

Chef Dave Palmer was born in the Southeastern United States (AL), moved to Atlanta, GA as a kid, and rural Florida as an adult. After a successful six year run as owner/operator chef of Dave's Cafe & Gifts, his focus has shifted home to raise his four kids. Feeding them healthy whole foods, less processed junk, and sharing his kitchen creations so other can do the same have become his mantra. Let's get cooking!

Follow Chef Dave Palmer (@chefdavepalmer) on Instagram for photos of what's cooking now in his kitchen!