Miso Honey Chicken with Saffron Coconut Rice and Charred Pineapple
A bold fusion dish combining Japanese miso, tropical coconut rice, and caramelized pineapple. Tender glazed chicken is served over fragrant saffron coconut rice and finished with smoky grilled pineapple for a sweet, savory, and slightly tangy balance.
🛒Ingredients
- 12 boneless skinless chicken thighs
- 22 tbsp white miso paste
- 31 tbsp honey
- 41 tbsp soy sauce
- 51 tsp grated fresh ginger
- 61 tsp minced garlic
- 71 tbsp rice vinegar
- 81 tbsp vegetable oil
- 91 cup jasmine rice
- 101 cup coconut milk
- 111/2 cup vegetable broth
- 121/4 tsp saffron threads
- 131/4 tsp salt
- 141 cup fresh pineapple cut into wedges
- 151 tsp brown sugar
- 161 tbsp lime juice
- 171 tbsp sliced green onions
- 181 tsp toasted sesame seeds
- 191 tbsp fresh cilantro leaves
👨🍳Instructions
In a small bowl mix miso paste, honey, soy sauce, grated ginger, minced garlic, and rice vinegar until smooth to create the glaze.
💡Tip: If the glaze is too thick, add one teaspoon of warm water to loosen it.
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
💡Tip: Proper rinsing helps keep the rice fluffy rather than sticky.
In a saucepan combine the rinsed rice, coconut milk, vegetable broth, saffron threads, and salt. Bring to a gentle simmer, cover, and cook on low heat for about 15 minutes until the rice is tender.
💡Tip: Avoid stirring too much so the rice cooks evenly and remains fluffy.
Heat a skillet over medium heat with vegetable oil and place the chicken thighs in the pan. Cook for about 4–5 minutes on each side until golden brown.
💡Tip: Let the chicken cook undisturbed to create a good sear.
Brush the miso honey glaze over the chicken and continue cooking until the glaze thickens and becomes shiny and sticky.
💡Tip: Lower the heat slightly so the glaze caramelizes without burning.
In another hot pan cook the pineapple wedges with brown sugar until caramelized and lightly charred.
💡Tip: Do not move the pineapple too soon so strong grill marks develop.
Fluff the saffron coconut rice with a fork and divide it into serving bowls. Slice the glazed chicken and arrange it on top of the rice with the grilled pineapple.
📊Nutritional Information
Approximately 620 calories per serving
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