Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts or even boneless chicken thighs. If using thicker cuts, consider slicing them in half for even cooking.

Can I cook the chicken without a grill?

Absolutely! You can pan-fry the chicken in a non-stick or cast-iron skillet over medium heat. Just ensure it reaches an internal temperature of 165°F for safety.

How do I know when the coconut rice is fully cooked?

The rice should be tender, fluffy, and have absorbed all the liquid. Avoid lifting the lid during cooking to maintain even steam distribution.

What can I serve with this dish?

Grilled vegetables, a fresh mango salsa, or a simple green salad complement the tropical flavors beautifully.

Hawaiian Chicken with Coconut Rice

Name: Hawaiian Chicken with Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs chicken tenderloins (or boneless, skinless thighs); ½ fresh ripe pineapple, sliced; ¼ cup pineapple juice; ¼ cup soy sauce (low-sodium optional); 3 tbsp ketchup; 2 tbsp brown sugar; 5-6 cloves fresh garlic, minced; 2 tbsp canola or vegetable oil; 2 tbsp honey; 1 cup basmati or jasmine rice; ¾ cup coconut milk (unsweetened); ¾ cup water; 1 tbsp fresh parsley, chopped (for garnish)

Description

This Hawaiian Chicken with Coconut Rice is a flavorful tropical dish featuring tender chicken marinated in a pineapple-soy glaze, grilled to perfection, and served alongside caramelized pineapple slices and creamy coconut-infused rice. A quick and healthy meal that’s perfect for weeknights or summer gatherings.

Ingredients

Scale

Hawaiian Chicken

1 ½ lbs chicken tenderloins (or boneless, skinless thighs)
½ fresh ripe pineapple, sliced
¼ cup pineapple juice
¼ cup soy sauce (low-sodium optional)
3 tbsp ketchup
2 tbsp brown sugar
5–6 cloves fresh garlic, minced
2 tbsp canola or vegetable oil
2 tbsp honey

Coconut Rice

1 cup basmati or jasmine rice
¾ cup coconut milk (unsweetened)
¾ cup water
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Marinate the Chicken: In a blender or bowl, mix pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil to form a marinade. Add the chicken to a resealable bag, pour in the marinade, and coat evenly. Refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
Prepare the Coconut Rice: In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce to low heat. Cover and let cook undisturbed for 17-20 minutes. Once done, remove from heat and let it rest for 5 minutes before fluffing with a fork.
Cook the Chicken: Heat a grill or grill pan over medium-high heat and lightly grease it. Remove the chicken from the marinade and shake off excess liquid. Place on the grill and cook for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Avoid flipping too frequently to allow caramelization.
Grill the Pineapple: While the chicken is cooking, place the pineapple slices on the grill. Cook for 2-3 minutes per side until they develop char marks and caramelization.
Finish with Honey: Once the chicken is fully cooked, brush honey on both sides and let it rest for a few minutes to absorb the flavors before serving.
Assemble and Serve: Serve the chicken over a bed of coconut rice, topped with grilled pineapple slices. Garnish with fresh parsley for a pop of color and freshness.

Notes

If using a stovetop, a cast-iron grill pan or a non-stick skillet works well.
For extra citrus flavor, squeeze a bit of lime over the chicken before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling or Pan-Frying
Cuisine: Hawaiian, Tropical

Nutrition

Serving Size: 1 plate (chicken, rice, and pineapple)
Calories: 879 kcal
Sugar: 40g
Sodium: 1517mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 100g
Fiber: 3g
Protein: 57g
Cholesterol: 145mg