Hawaiian Chicken with Coconut Rice

Have you ever taken a bite of something so flavorful it instantly transports you to another place? That’s exactly what this Hawaiian Chicken with Coconut Rice does. Imagine the warm breeze of the islands, the scent of tropical fruit in the air, and the sound of ocean waves—all packed into a single dish.

This recipe is perfect for beginners because it is simple, quick to prepare, and bursting with sweet and savory flavors. Plus, it’s a one-pan wonder when using a grill or stovetop pan, making cleanup easy.

So whether you’re looking for a fresh weeknight dinner idea or want to bring some island vibes to your table, this easy sheet pan dinner is just what you need.

Why This Recipe is Special

Hawaiian cuisine is known for its balance of sweet, savory, and tangy flavors, and this dish is no exception. The chicken is marinated in a pineapple-soy glaze, which caramelizes beautifully when cooked, locking in incredible juiciness. Grilled pineapple adds a natural sweetness, while fragrant coconut rice completes the meal with a creamy texture.

Not only does this lemon herb chicken recipe taste amazing, but it also:

• Uses simple, easy-to-find ingredients
• Requires minimal prep—just marinate, cook, and serve
• Is packed with protein, vitamins, and healthy fats
• Works for both grilling and stovetop cooking

Let’s dive into how to make this quick and healthy meal at home!

Ingredients and Preparation

Essential Ingredients and Their Roles

• Chicken tenderloins or thighs – Juicy and tender, the chicken soaks up the marinade’s flavors beautifully.
• Pineapple juice – Provides natural sweetness and tenderizes the chicken.
• Soy sauce – Adds depth and umami flavor. Use low-sodium soy sauce for a healthier option.
• Ketchup – Enhances the tangy element of the marinade.
• Brown sugar – Helps create a caramelized crust when grilling.
• Fresh garlic – Gives the dish a bold, aromatic kick. Avoid using garlic powder for the best results.
• Canola or vegetable oil – Helps coat the chicken for even cooking.
• Honey – Brushed on at the end for a sticky, glossy finish.

Alternative Ingredients for Flexibility

• Swap chicken for shrimp – For a seafood twist, marinate shrimp and grill them for a lighter option.
• Use tofu for a vegetarian version – Marinate and grill firm tofu for a plant-based alternative.
• Replace brown sugar with honey or maple syrup – For a more natural sweetness.
• Try coconut aminos instead of soy sauce – If you prefer a gluten-free or lower-sodium alternative.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil to create the marinade. Add the chicken to a zip-lock bag or container, coat evenly, and let it marinate for at least 1 hour (or overnight for deeper flavor).

Step 2: Prepare the Coconut Rice

In a saucepan, combine jasmine or basmati rice, coconut milk, and water. Bring to a boil, then reduce to a low simmer. Cover and cook for 17-20 minutes without opening the lid. Once done, fluff with a fork and set aside.

Step 3: Grill or Pan-Fry the Chicken

Preheat a grill pan or outdoor grill over medium-high heat. Lightly grease the surface, then place the marinated chicken on the grill. Cook for 4-5 minutes per side, flipping once, until the internal temperature reaches 165°F.

Step 4: Caramelize the Pineapple

Slice fresh pineapple into rings or chunks. Place them on the hot grill and cook for 2-3 minutes per side, until caramelized and slightly charred.

Step 5: Finish with Honey

Once the chicken is fully cooked, brush honey on both sides. Let it rest for a few minutes to absorb the flavors before serving.

Step 6: Plate and Serve

Serve the Hawaiian chicken over a bed of warm coconut rice, topped with grilled pineapple slices. Garnish with fresh parsley or a squeeze of lime for an extra burst of freshness.

Beginner Tips and Notes

• Marinate longer for more flavor – If you have time, let the chicken sit overnight to soak up the tropical marinade.
• Don’t overcook the chicken – Use a meat thermometer to check when it reaches 165°F to ensure it’s juicy and tender.
• Grill indoors if needed – A cast-iron grill pan works just as well as an outdoor grill.
• Prevent sticky grilling – Lightly oil the grill grates or pan to prevent the chicken and pineapple from sticking.
• Rice cooker hack – If using a rice cooker, replace water with an equal mix of coconut milk and water for effortless coconut rice.

Serving Suggestions

This dish is satisfying on its own, but you can elevate it with:

• A side of steamed veggies – Green beans or bok choy add freshness and crunch.
• A tropical salsa – Mix diced mango, red onion, and cilantro for a refreshing contrast.
• A light salad – A citrusy arugula or cabbage slaw balances the meal’s richness.

Leftover Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat on the stovetop over low heat or in the microwave for 1-2 minutes.
• Freeze marinated raw chicken for up to 3 months for easy meal prep.

Try This Easy Hawaiian Chicken Recipe Today

If you’re looking for a quick and healthy meal that feels like a tropical escape, this easy sheet pan dinner is a must-try. Whether you’re cooking for yourself, your family, or entertaining guests, this dish is sure to impress with its bold flavors and simple preparation.

Give it a try, and let me know how it turns out! Share your experience in the comments or tag me on social media—I’d love to see your delicious creations.

FAQ About Hawaiian Chicken with Coconut Rice

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