Description
Sweet and savory Hawaiian chicken served with grilled pineapple over creamy coconut rice for an easy tropical dinner.
Ingredients
Scale
- 1 1/2 lbs chicken tenderloins
- 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
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley, chopped
Instructions
- Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth.
- Add chicken and marinade to a zip-top bag and marinate for at least 1 hour.
- Heat a greased grill pan or skillet over medium heat.
- Cook chicken until it reaches 165°F, flipping halfway through.
- Brush honey on cooked chicken and remove from heat.
- Slice pineapple and grill on both sides until lightly caramelized.
- Bring rice, coconut milk, and water to a boil, then cover and simmer until tender.
- Serve chicken and pineapple over coconut rice and garnish with parsley.
Notes
- Marinate longer for deeper flavor.
- Jasmine rice adds extra aroma to the coconut rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 20
- Sodium: 900
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110