Go Back
+ servings
Island Glazed Chicken and Coconut Rice easy one pot recipe | lecremedelacrumb.com

Island Glazed Chicken and Coconut Rice

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Author Tiffany


  • 4 boneless skinless chicken breasts OR 4-6 bone-in chicken thighs
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 cup uncooked white rice
  • 1 cup coconut milk
  • 1 cup water
  • 3 teaspoons sugar
  • juice of 1 lime
  • sliced or chopped pineapple, cilantro, lime wedges for garnish optional

island glaze

  • 1/3 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sriracha sauce
  • 2 teaspoons minced garlic
  • 2 tablespoons corn starch + 4 tablespoons cold water

chicken rub

  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon cracked black pepper 1/4 teaspoon if using finely ground pepper


  • Stir together rub ingredients. Rub seasonings all over chicken.
  • In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
  • When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
  • Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
  • Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
  • In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
  • Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.