Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice: A Sweet and Savory Tropical Delight

Craving a taste of the tropics? This Hawaiian Chicken with Coconut Rice brings together the sweetness of pineapple, the savory flavors of marinated chicken, and the richness of coconut rice for a meal that’s both satisfying and exotic. Whether you’re hosting a summer BBQ or just want a flavorful dinner, this dish will transport you to a Hawaiian paradise!

Ingredients:

For the Hawaiian Chicken:

• 1 1/2 lbs chicken tenderloins (7-8 pieces)
• 1/2 fresh ripe pineapple, sliced
• 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

For the Coconut Rice:

• 1 cup basmati or jasmine rice
• 3/4 cup coconut milk
• 3/4 cup water
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Hawaiian Chicken Marinade:
   • In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil. Blend until smooth to create the marinade.
   • Place the chicken tenderloins in a ziplock bag and pour the marinade over them. Seal the bag and mix well, ensuring all the chicken is coated. Let the chicken marinate for at least 1 hour or up to 24 hours in the fridge for maximum flavor.
2. Cook the Chicken:
   • Grease your grill or skillet and heat over medium-high heat.
   • Remove the chicken from the marinade and cook on the grill or skillet until it reaches an internal temperature of 165°F, flipping halfway through to cook evenly.
   • Once cooked, brush honey on both sides of the chicken tenderloins and remove from the heat.
3. Grill the Pineapple:
   • Slice the fresh pineapple into 1/2-1 inch thick slices.
   • Grill the pineapple slices on both sides until they are lightly charred and caramelized, adding a sweet, smoky flavor to complement the chicken.
4. Make the Coconut Rice:
   • On the stovetop, bring the rice, coconut milk, and water to a boil in a pot.
   • Once boiling, reduce the heat to medium-low, cover the pot with a tight-fitting lid, and cook for 17-20 minutes. Avoid lifting the lid during cooking.
   • If you are using a rice cooker, follow the manufacturer’s instructions, using a 1:1 ratio of coconut milk to water in place of the water.
5. Combine and Serve:
   • Serve the grilled chicken and pineapple on a bed of fluffy coconut rice.
   • Garnish with freshly chopped parsley for a bright, fresh finish, and enjoy!

Tips:

• Marinating Time: For the best flavor, marinate the chicken overnight, but even a quick 1-hour marinade will yield delicious results.
• Cooking Options: You can cook the chicken on any type of grill—charcoal, gas, or electric—or even use a grill pan on your stovetop.
• Rice Variations: Feel free to substitute basmati or jasmine rice with your favorite variety of rice or even quinoa for a healthier twist.

Quick Facts:

• Prep Time: 15 minutes
• Marinating Time: 1 hour (or up to 24 hours)
• Cooking Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4
• Calories: 420 kcal per serving

This Hawaiian Chicken with Coconut Rice is a perfect balance of sweet and savory flavors, with the caramelized pineapple adding a juicy burst to every bite. The coconut rice, with its creamy texture and subtle sweetness, perfectly complements the grilled chicken. Whether you’re preparing a tropical-themed dinner or just want a fun, flavorful dish, this recipe is sure to delight!

Hawaiian Chicken with Coconut Rice

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• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

This Grilled Hawaiian Chicken with Coconut Rice is a tropical treat that blends sweet and savory flavors beautifully. The chicken is marinated in a mix of pineapple juice, soy sauce, and garlic, grilled to perfection, and finished with a brush of honey for added sweetness. Paired with grilled pineapple slices and served on a bed of creamy coconut rice, this dish delivers a delightful combination of juicy, tender chicken and refreshing tropical flavors.

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Ingredients

Scale 1x2x3x

For the Hawaiian Chicken:
1 1/2 lbs chicken tenderloins (7–8 pieces)
1/2 fresh ripe pineapple, sliced
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
For the Coconut Rice:
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp fresh parsley, chopped

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Instructions

Prepare the Hawaiian Chicken 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 the marinade.
Place the chicken tenderloins and marinade into a ziplock bag. Mix well to ensure all the chicken is coated. Marinate for at least 1 hour or up to 24 hours for best flavor.
Cook the Chicken:
Grease your choice of grill pan, cast iron grill, charcoal grill, electric grill, or a non-stick skillet.
Cook the chicken until it reaches an internal temperature of 165°F, flipping halfway through to cook evenly.
Once the chicken is cooked, brush honey on both sides of the tenderloins and remove from the grill.
Grill the Pineapple:
Slice the fresh pineapple into 1/2-1 inch thick slices and grill on both sides until lightly charred and caramelized.
Make the Coconut Rice:
On the stovetop, in a pot, bring the rice, coconut milk, and water to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a tight-fitting lid, and cook for 17-20 minutes. Do not lift the lid during cooking.
If using a rice cooker, follow the manufacturer’s instructions. Use a 1:1 ratio of coconut milk to water to replace the water requirement.
Combine and Serve:
Serve the grilled chicken and pineapple on a bed of coconut rice. Garnish with freshly chopped parsley for a burst of freshness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 420