Description
Hawaiian Chicken with Coconut Rice is a sweet and savory tropical dish featuring juicy marinated chicken, grilled pineapple, and creamy coconut rice—perfect for an easy, flavor-packed dinner.
Ingredients
Scale
Hawaiian Chicken
- 1 1/2 lbs chicken tenderloins (7–8 pieces)
- 1/2 fresh ripe pineapple
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5–6 cloves fresh garlic
- 2 tbsp canola oil
- 2 tbsp honey
Coconut Rice
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the marinade:
Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth. - Marinate the chicken:
Add chicken to a zip-top bag with marinade. Coat well and marinate for at least 1 hour (or up to 24 hours for deeper flavor). - Cook the chicken:
Heat a greased grill pan or skillet. Cook chicken until it reaches 165°F, flipping halfway through. Brush with honey before removing. - Grill the pineapple:
Slice pineapple into 1/2–1 inch rings and grill both sides until caramelized. - Cook the coconut rice:
In a pot, bring rice, coconut milk, and water to a boil. Reduce heat, cover, and cook for 17–20 minutes without lifting the lid. - Rest and fluff:
Remove rice from heat, let sit, then fluff with a fork and stir in parsley. - Assemble:
Serve chicken and grilled pineapple over coconut rice. Garnish and enjoy.
Notes
- Marinate overnight for the best flavor.
- Don’t lift the lid while cooking rice—it traps the steam needed for perfect texture.
- Use a skillet if you don’t have a grill—still delicious!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling / Stovetop
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg