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Hawaiian Chicken with Coconut Rice Recipe

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4.3 from 6 reviews

This Grilled Hawaiian Chicken with Coconut Rice recipe is a deliciously easy and flavorful dinner option featuring tender chicken marinated in a sweet and tangy pineapple-soy sauce mix, served alongside caramelized grilled pineapple slices and a fragrant bed of creamy coconut rice. Perfect for meal prep and leftovers, it combines tropical sweetness with savory goodness for a crowd-pleasing meal.

Ingredients

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

  1. Prepare Marinade: In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic cloves, and canola oil. Blend until smooth to create the marinade.
  2. Marinate Chicken: Place chicken tenderloins in a zip-lock bag and pour the marinade over them. Seal and massage the bag to ensure all pieces are coated. Marinate for at least 1 hour, ideally up to 24 hours for maximum flavor.
  3. Heat Grill Pan: Preheat a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet over medium-high heat and grease lightly.
  4. Cook Chicken: Grill the marinated chicken tenderloins until they reach an internal temperature of 165°F, flipping halfway through to ensure even cooking.
  5. Glaze Chicken: Once cooked, brush the chicken pieces with honey on both sides and remove them from the heat.
  6. Grill Pineapple: Slice the fresh pineapple into 1/2 to 1 inch thick slices and grill on each side until caramelized and grill marks appear.
  7. Cook Coconut Rice: Combine rice, coconut milk, and water in a pot and bring to a boil over the stovetop. Reduce heat to medium-low, cover tightly, and simmer for 17-20 minutes without lifting the lid, until rice is tender and liquid absorbed. Alternatively, use a rice cooker with a 1:1 ratio of coconut milk to water.
  8. Serve: Plate the coconut rice, top with grilled chicken tenderloins and pineapple slices, then garnish with chopped fresh parsley. Enjoy your tropical-inspired meal!

Notes

  • Cooking times for rice may vary depending on stove and pot used; do not lift the lid during cooking for best results.
  • U.S. cup measurements are used; if using a rice cooker, follow its instructions but maintain the 1:1 coconut milk to water ratio.
  • Marinating chicken longer enhances flavors but avoid exceeding 24 hours.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature (165°F).
  • Honey glaze adds extra sweetness—brush immediately after cooking for best effect.

Find it online: https://bitezly.com/hawaiian-chicken-with-coconut-rice-recipe/