Hawaiian Chicken with Coconut Rice brings together juicy grilled chicken, sweet pineapple, and creamy rice in one satisfying plate. This recipe balances salty soy sauce, tangy pineapple juice, and a light honey glaze for a dinner that fits busy weeknights and relaxed weekends. Each bite feels warm, comforting, and bright at the same time. If you enjoy bold flavors without complicated steps, this dish delivers consistent results and stores well for leftovers, making it ideal for planned meals throughout the week.
Story
Hawaiian Chicken with Coconut Rice became a staple in my kitchen during summers when grilling felt easier than turning on the oven. The combination of marinated chicken and coconut rice always felt reliable, especially when fresh pineapple was in season. Over time, Hawaiian Chicken with Coconut Rice turned into my go-to for gatherings because it satisfies different tastes without extra effort. The sweet and savory balance keeps the dish interesting, while the coconut rice ties everything together. Hawaiian Chicken with Coconut Rice works just as well for family dinners as it does for meal prep.
Ingredients
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~1 1/2 pounds chicken tenderloins (7–8 pieces)
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1/2 fresh ripe pineapple, sliced
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1/4 cup pineapple juice
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1/4 cup soy sauce
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3 tablespoons ketchup
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2 tablespoons brown sugar
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5–6 cloves fresh garlic
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2 tablespoons canola oil
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2 tablespoons honey
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1 cup basmati or jasmine rice
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3/4 cup coconut milk
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3/4 cup water
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1 tablespoon fresh parsley, chopped
Step-by-Step Instructions
Preparing the Ingredients
Start by peeling and slicing the pineapple into even pieces so they grill evenly. Peel the garlic cloves and measure out all sauce ingredients before blending to keep the process smooth. Rinse the rice under cold water until it runs clear, then set it aside so it cooks evenly later. Having everything ready keeps the cooking flow steady and relaxed.
Cooking Instructions
Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth, then coat the chicken well and let it rest for one hour. Heat a grill pan or skillet over medium heat and cook the chicken, flipping halfway, until it reaches 165°F. Brush honey on both sides during the final minutes, then remove the chicken and grill the pineapple slices until lightly charred. Simmer rice with coconut milk and water, covered, until tender, then fluff gently before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid skipping the marinating time because the flavor depends on it. Keep the grill heat moderate so the sugar in the marinade does not burn too quickly. Resist lifting the rice lid while it cooks, since trapped steam helps the grains soften evenly. Small adjustments like these keep the final dish balanced and consistent.
Pro Tips for Better Flavor
Use fresh pineapple instead of canned for a cleaner, brighter taste. Let the chicken rest briefly after cooking so juices stay inside each piece. For deeper rice flavor, stir the parsley in while the rice is still warm. These details help the dish taste complete without extra work.
Serving and Storage
How to Serve
Serve the chicken and pineapple over a generous scoop of coconut rice, then spoon any remaining juices on top. This dish works well as a tropical rice bowl and pairs nicely with a simple green salad or grilled vegetables. The sweet and savory notes also make it a strong summer dinner recipe option.
How to Store Leftovers
Store leftovers in airtight containers in the refrigerator for up to four days. Reheat gently in the microwave with a splash of water to keep the rice soft. The flavors stay balanced, making this dish practical for lunch or dinner throughout the week.
Conclusion
Hawaiian Chicken with Coconut Rice offers bold flavor without complicated steps, making it easy to repeat anytime. The combination of grilled chicken, pineapple, and coconut rice feels comforting yet fresh. If you enjoy meals that reheat well and keep their texture, this recipe fits perfectly into regular rotation.
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Frequently Asked Questions
Can I bake the chicken instead of grilling it?
Yes, bake the marinated chicken at 400°F until it reaches 165°F, then broil briefly with honey brushed on top to add light color.
Does coconut milk rice taste very sweet?
The coconut milk adds a gentle richness rather than strong sweetness, especially when balanced with savory chicken.
Is this recipe good for meal prep?
Absolutely, the chicken and rice hold their texture well, making it a reliable option for planned meals.
Print
Hawaiian Chicken with Coconut Rice
- Total Time: 35 minutes
- Yield: 3 servings 1x
Description
Juicy grilled Hawaiian chicken marinated in pineapple and soy sauce, served with grilled pineapple over creamy coconut rice. Perfect for meal prep and summer dinners.
Ingredients
- 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 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
Instructions
- Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth.
- Add chicken to marinade and coat well. Marinate for 1 hour or up to 24 hours.
- Preheat and grease grill pan or skillet over medium heat.
- Cook chicken until internal temperature reaches 165°F, flipping halfway.
- Brush honey on both sides during final minutes of cooking and remove.
- Slice pineapple into thick rounds and grill on both sides until lightly charred.
- Rinse rice until water runs clear.
- Combine rice, coconut milk, and water in a pot and bring to a boil.
- Reduce heat to low, cover tightly, and cook for 17-20 minutes without lifting lid.
- Remove from heat and let rest 5 minutes, then fluff with fork.
- Serve grilled chicken and pineapple over coconut rice and garnish with parsley.
Notes
- Marinate longer for deeper flavor.
- Do not open lid while rice cooks to keep steam trapped.
- Store leftovers in airtight container up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 22
- Sodium: 950
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 38
- Cholesterol: 110