We’ve given this classic Hawaiian dish a makeover using caramelized chicken thighs instead of the traditional raw fish.
Ingredients
1 thumb ginger
2 scallions
4 ounces pineapple
1/4 cup shredded coconut (contains tree nuts)
3/4 cup jasmine rice
10 ounces chicken stir-fry
1 lime
2 tablespoons soy sauce
1 tablespoon Thai chili
4 ounces shredded carrots
4 tablespoons sour cream
1 teaspoon Sriracha
1-ounce coconut crunch cashews
How to Make It
- Wash and dry all produce. Peel ginger, then finely mince or grate until you have two teaspoons (you’ll have extra). Trim, then thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Roughly chop cashews.
- Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add shredded coconut, tossing occasionally, until lightly golden, one to three minutes. Set aside on a plate to cool.
- Melt one tablespoon of butter in a small pot over medium-high heat. Add scallion whites, rice, and half the ginger. Cook, stirring, until rice is lightly toasted, about one minute. Pour in 3/4 cup water; season with salt. Bring to a boil, then cover, lower heat, and reduce to a simmer. Cook until tender, nine to 11 minutes. Keep covered off heat until the meal is ready.
- Heat a large drizzle of oil over medium-high heat in the pan used for the coconut. Add chicken; season with a half teaspoon of sugar, salt, and pepper. Cook, tossing occasionally, until browned, about seven minutes. Transfer to a medium bowl. Heat a drizzle of oil in the same pan over medium heat again, add pineapple chunks and cook, tossing occasionally, until lightly charred, one to two minutes. Transfer to bowl with chicken and toss.
- Zest lime, then quarter. Thinly slice chili (remove ribs and seeds for less heat) and keep them aside. Stir together soy sauce, juice from two lime quarters, remaining ginger, and one teaspoon of sugar into a bowl with pineapple juice. Put carrots in a medium bowl. Pour over half the soy dressing and toss the carrots to coat. In another small bowl, mix sour cream, Sriracha, a half teaspoon of sugar, a drizzle of oil, and one teaspoon of water. Fluff rice with a fork, then stir in the lime zest. Season with salt.
- Divide the rice between bowls, pushing to one side. Mound carrots next to rice, followed by the chicken mixture. Spoon remaining pineapple dressing over. Garnish with coconut and cashews. Drizzle with Sriracha cream. Garnish with scallion greens and chili, to taste. Serve with remaining lime.
- Komo i ka! (That’s “enjoy” in Hawaiian.)