Name: Hawaiian Chicken with Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: ~1½ lbs chicken tenderloins (7–8 pieces); ½ fresh ripe pineapple; ¼ cup pineapple juice; ¼ cup soy sauce; 3 tablespoons ketchup; 2 tablespoons brown sugar; 5–6 cloves fresh garlic; 2 tablespoons canola oil; 2 tablespoons honey; 1 cup basmati or jasmine rice; ¾ cup coconut milk; ¾ cup water; 1 tablespoon fresh parsley, chopped

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If you’re looking for a dinner recipe that’s bursting with flavor and transports you to a tropical paradise, look no further than this Hawaiian Chicken with Coconut Rice.

This dish combines the savory and sweet flavors of grilled chicken with tangy pineapple and creamy coconut rice, creating a meal that’s both satisfying and unforgettable. It’s easy to prepare, great for meal prep, and perfect for impressing your family or guests!

Why You’ll Love This Recipe

Incredible Flavor: The marinade for the chicken is a perfect balance of salty, sweet, and tangy, while the grilled pineapple adds a caramelized sweetness.
Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
Meal Prep Friendly: It stores well and tastes just as good the next day!
Versatile Cooking Options: You can cook the chicken on a grill pan, cast iron skillet, or even an outdoor grill.

Ingredients You’ll Need

Here’s what you’ll need to bring this tropical-inspired dish to life:

Hawaiian Chicken:

1 ½ lbs chicken tenderloins (7-8 pieces)
½ fresh ripe pineapple
¼ cup pineapple juice
¼ 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
¾ cup coconut milk
¾ cup water
1 tbsp fresh parsley, chopped (for garnish)

Equipment Needed

To make this recipe, you’ll need:

Grill pan or skillet
Food processor or blender
Zip lock bag (for marinating)
Meat thermometer (optional but recommended)

How to Make Hawaiian Chicken with Coconut Rice

Step 1: Prepare the Marinade

In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil. Blend until smooth. This marinade is the secret to infusing the chicken with those irresistible tropical flavors.

Step 2: Marinate the Chicken

Place the chicken tenderloins in a zip lock bag and pour the marinade over them. Seal the bag and mix well to ensure all pieces are evenly coated. Let the chicken marinate in the fridge for at least 1 hour, or up to 24 hours for maximum flavor.

Step 3: Grill the Chicken

Grease your grill pan (or any grill/skillet you’re using) to prevent sticking. Cook the marinated chicken tenderloins until they reach an internal temperature of 165°F, flipping halfway through. Once cooked, brush both sides of the tenderloins with honey for a glossy, sweet finish.

Step 4: Grill the Pineapple

Slice your fresh pineapple into ½ to 1-inch thick slices. Grill them on both sides until they develop those beautiful caramelized grill marks. The natural sugars in the pineapple will enhance its sweetness as it cooks.

Step 5: Cook the Coconut Rice

On the stovetop, combine rice, coconut milk, and water in a pot. Bring it to a boil, then reduce to medium-low heat. Cover with a tight-fitting lid and cook for about 17-20 minutes (do not open the lid during cooking). Once done, remove from heat and fluff with a fork. If using a rice cooker, simply substitute half of the water with coconut milk and follow your rice cooker’s instructions.

Step 6: Assemble and Serve

On a plate or in a bowl, create a bed of coconut rice. Place the grilled chicken on top and add slices of grilled pineapple. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm and enjoy!

Pro Tips for Success

Marinate Longer: If time allows, marinate the chicken overnight for deeper flavor.
Use Fresh Pineapple: Fresh pineapple yields the best results for grilling due to its natural sweetness and juiciness.
Don’t Skip the Honey Glaze: Brushing honey on the chicken after grilling adds a delicious caramelized finish.
Rice Cooking Tip: Avoid lifting the lid while cooking coconut rice—it traps steam inside for perfectly fluffy rice.

Nutrition Information (Per Serving)

Here’s a breakdown of what you’re getting in one serving of Hawaiian Chicken with Coconut Rice:

Calories: 879 kcal
Carbohydrates: 100g
Protein: 57g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 145mg
Sodium: 1517mg
Potassium: 1339mg
Fiber: 3g
Sugar: 40g
Vitamin A: 355 IU
Vitamin C: 81mg
Calcium: 78mg
Iron: 4mg

Why This Recipe Works

The combination of sweet pineapple, savory soy sauce, and creamy coconut rice creates a harmonious balance of flavors. The marinade not only tenderizes the chicken but also infuses it with tropical notes that pair beautifully with the caramelized grilled pineapple. Meanwhile, the coconut rice provides a rich and fragrant base that ties everything together.

Perfect for Any Occasion

Whether it’s a casual weeknight dinner or a summer barbecue party, this Hawaiian Chicken with Coconut Rice is sure to impress. It’s hearty enough to satisfy everyone at the table yet light enough to leave you feeling refreshed.

Make It Your Own!

Feel free to customize this recipe to suit your preferences:

Swap chicken tenderloins for chicken thighs or breasts.
Add a side of steamed vegetables or a fresh salad for extra nutrients.
Sprinkle toasted coconut flakes on top for added texture.

Conclusion

This Hawaiian Chicken with Coconut Rice recipe is everything you could want in a dinner dish—easy to make, packed with flavor, and perfect for bringing a taste of the tropics to your table. Whether you’re cooking for yourself or sharing with loved ones, this meal is sure to become a new favorite in your recipe rotation. Give it a try tonight—your taste buds will thank you! 🌴🍍🍗