Hawaiian Chicken with Coconut Rice Recipe
This Hawaiian Chicken with Coconut Rice recipe features tender, marinated chicken grilled to perfection alongside sweet grilled pineapple slices, served over fragrant coconut-infused rice. The dish blends tropical flavors with savory elements, creating a delicious and satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
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
- Prepare the Marinade: In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until smooth to create a flavorful marinade for the chicken.
- Marinate the Chicken: Place the chicken tenderloins in a zip-lock bag with the marinade. Seal and massage the bag to ensure all pieces are well coated. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for maximum flavor penetration.
- Preheat the Grill: Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet. Heat it to medium-high to prepare for cooking the chicken and pineapple.
- Cook the Chicken: Grill the marinated chicken tenderloins until they reach an internal temperature of 165°F (74°C), flipping halfway through the cooking time to ensure even cooking. Once done, brush honey on both sides of the chicken and remove from heat.
- Grill the Pineapple: Slice the fresh pineapple into 1/2-1 inch thick slices. Grill the pineapple slices on both sides until caramelized and slightly charred for added sweetness and texture.
- Cook the Coconut Rice: On the stovetop, combine rice, water, and coconut milk in a pot and bring to a boil. Reduce heat to medium-low, cover tightly, and cook for 17-20 minutes or until the liquid is fully absorbed and the rice is tender. Do not lift the lid while cooking. Alternatively, use a rice cooker by substituting water for an equal ratio of coconut milk and water following your rice cooker’s instructions.
- Assemble and Serve: Serve the grilled chicken and pineapple slices on a bed of coconut rice. Sprinkle chopped fresh parsley over the dish for a fresh, vibrant finish. Enjoy your tropical-inspired meal!
Notes
- Cooking times may vary depending on your stove and pot, so check the rice for doneness accordingly.
- The cup measurement for rice is based on the U.S. cup standard (240 ml), not the rice cooker’s measuring cup.
- For best flavor, marinate the chicken as long as possible, up to 24 hours.
- If you don’t have a grill, a grill pan or skillet can be used as a suitable alternative.
- Make sure to not open the lid while cooking rice to allow proper steam cooking.
