Description
Sweet and savory Hawaiian chicken served with grilled pineapple over creamy coconut rice. A tropical dinner with bold flavor and simple preparation.
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 in a food processor to create the marinade.
- Place chicken tenderloins in a zip bag and add marinade. Mix well and marinate for at least 1 hour.
- Preheat and grease a grill pan or skillet.
- Cook chicken until internal temperature reaches 165°F, flipping halfway.
- Brush honey on both sides of cooked chicken and remove from grill.
- Slice pineapple into thick slices and grill both sides until caramelized.
- In a pot bring rice, coconut milk, and water to a boil.
- Reduce heat, cover tightly, and cook for 17 to 20 minutes.
- Serve grilled chicken and pineapple over coconut rice and sprinkle with chopped parsley.
Notes
- Cooking time may vary depending on stove and cookware.
- Use standard US cup measurement for rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 879
- Sugar: 40g
- Sodium: 1517mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 145mg