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
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 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