Name: Hawaiian Chicken with Coconut Rice Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Hawaiian
Ingredients: ~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; 1 cup basmati or jasmine rice; 3/4 cup coconut milk; 3/4 cup water; 1 tbsp Fresh parsley chopped

Jump to Recipe

Get ready to bask in the sweet, sunny flavors of the tropics! Hawaiian Chicken with Coconut Rice is truly a feast for the senses: juicy, caramelized chicken glazed with honey and a tangy, garlicky marinade, paired with fluffy coconut-scented rice and charred, golden pineapple. This dish is equal parts cozy comfort food and island getaway in a bowl. Whether you’re making it for a quick family dinner or a weekend cookout with friends, Hawaiian Chicken with Coconut Rice always manages to bring a little bit of aloha to the table.

Hawaiian Chicken with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of exotic finds to make this magic happen! Each ingredient in Hawaiian Chicken with Coconut Rice brings a layer of flavor, aroma, or texture that makes the final dish shine. Let’s dive into the magical pieces that build up this vibrant meal.

Chicken tenderloins: Tender and quick-cooking, these soak up all the tropical marinade flavors wonderfully.
Fresh ripe pineapple: Adds juicy sweetness, beautiful color, and a delicious caramelized finish when grilled.
Pineapple juice: Boosts the tangy sweetness and helps tenderize the chicken.
Soy sauce: Lends that perfect salty, umami backbone to the marinade.
Ketchup: Surprising, but essential for a glossy, tangy glaze and wonderful color.
Brown sugar: This deepens the sweetness and helps everything caramelize beautifully on the grill.
Fresh garlic: Adds punch and depth—don’t be shy with it!
Canola oil: Keeps the chicken juicy and helps all those flavors meld together.
Honey: You’ll brush this on at the end for a final sticky, golden finish.
Basmati or jasmine rice: Either will work for soft, fluffy grains that drink up the coconut milk.
Coconut milk: The star of the coconut rice, lending dreamy richness and subtle sweetness.
Water: Balances the richness of the coconut milk for perfect rice texture.
Fresh parsley: Just a sprinkle adds a touch of freshness and color.

How to Make Hawaiian Chicken with Coconut Rice

Step 1: Make the Marinade

Start by popping the pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil into a blender or food processor. Give it a whirl until everything’s silky smooth. This fresh marinade is what makes Hawaiian Chicken with Coconut Rice so irresistibly flavorful—the combo of sweet, salty, and zingy notes starts working its magic right away.

Step 2: Marinate the Chicken

Add your chicken tenderloins and that gorgeous marinade into a large zip-top bag or a container. Massage and mix to coat every single piece. Marinate for at least an hour, but if you’ve got the time, let it lounge overnight in the fridge. The longer you wait, the more those vibrant flavors will soak in!

Step 3: Grill the Chicken

Fire up your grill pan, cast-iron, or even a non-stick skillet—whatever you’ve got will work. Grease it lightly, then add the marinated chicken. Cook over medium-high heat, flipping halfway, until they reach that safe and juicy 165°F. When the chicken is just about finished, brush both sides with that luscious honey to give them a glossy, caramelized finish, then take them off the heat to rest.

Step 4: Grill the Pineapple

While your chicken rests, slice your fresh pineapple into thick rounds (about 1/2 to 1 inch each). Throw them onto the hot grill or pan, cooking until they get those irresistible golden char marks. Grilled pineapple is juicy and sweet—the perfect island touch for your Hawaiian Chicken with Coconut Rice.

Step 5: Cook the Coconut Rice

In a medium pot on the stove, add your rice, coconut milk, and water. Bring it to a boil, then immediately reduce to medium-low and cover with a tight-fitting lid. Don’t peek—this helps keep the steam in. Let it cook for 17–20 minutes, then remove from the heat and let it rest, still covered, for an extra five minutes. For a rice cooker, just swap half the water for coconut milk and cook as usual!

Step 6: Serve and Garnish

Spread a bed of fragrant coconut rice on each plate. Top with juicy, honey-glazed chicken and those thick, grilled pineapple slices. Finish everything off with a sprinkle of fresh chopped parsley for a pop of green. There you have it—a totally irresistible plate of Hawaiian Chicken with Coconut Rice!

How to Serve Hawaiian Chicken with Coconut Rice

Garnishes

Keep things bright and beautiful by finishing your Hawaiian Chicken with Coconut Rice with a handful of chopped fresh parsley or cilantro. For extra tropical flair, try sprinkling toasted coconut flakes on top—they add a delicate crunch and bit of whimsy! Lime wedges are another fun addition and will bring out even more sunny flavors.

Side Dishes

This dish is plenty satisfying on its own, but you can round it out with a crisp green salad tossed with citrusy vinaigrette, some steamed edamame, or rainbow slaw with a hint of sesame. For a crowd, try serving alongside roasted sweet potatoes, grilled corn, or even a tropical fruit salad for extra brightness.

Creative Ways to Present

To really show off your Hawaiian Chicken with Coconut Rice, you can serve it family style on a big platter, layering the rice, chicken, and pineapple in rows. Or, turn your meal into a fun tropical bowl—let guests build their own with scoops of rice, slices of chicken, and all the grilled pineapple they want. If you’re feeling festive, garnish with mini paper umbrellas for a touch of island kitsch!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply let everything cool before transferring to airtight containers. The chicken, rice, and pineapple can be stored separately or together in the fridge for up to 3 days, keeping those pineapple and coconut flavors fresh and delicious.

Freezing

Hawaiian Chicken with Coconut Rice is a great candidate for freezing if you want to save some for later! Allow the components to cool, then freeze the chicken and rice in separate, airtight freezer bags or containers for up to 2 months. Grilled pineapple can be frozen as well, though it’s best enjoyed fresh if possible.

Reheating

To reheat, just pop the rice and chicken into the microwave, covering lightly with a damp paper towel to keep moisture in. Or, gently steam the rice and warm the chicken in a covered skillet over low heat. Add a splash of water or coconut milk if anything seems dry, and enjoy that just-cooked taste!

FAQs

Can I use chicken thighs instead of tenderloins?

Absolutely! Boneless, skinless chicken thighs are flavorful and juicy, making them a fabulous swap. Simply increase the cooking time as needed to ensure they’re cooked through.

What if I don’t have fresh pineapple?

No worries—you can use high-quality canned pineapple slices in a pinch! Just pat them dry before grilling, as they tend to be softer and more fragile than fresh.

Can I make Hawaiian Chicken with Coconut Rice without a grill?

Definitely. A grill pan, cast-iron skillet, or sturdy nonstick pan on the stovetop works well. The key is to get a nice sear, which brings out those caramelized flavors!

Can I prep the marinade ahead of time?

Yes! The marinade for Hawaiian Chicken with Coconut Rice can be made up to 3 days in advance and stored in the fridge. This makes weeknight dinners even easier to pull together.

Is this recipe gluten free?

It can be! Just make sure to use gluten-free soy sauce or tamari and check that your other ingredients are gluten free. The coconut rice itself is naturally gluten free, making this a great option for many eaters.

Final Thoughts

I just know that once you serve up a plate of Hawaiian Chicken with Coconut Rice, it’ll become a repeat favorite in your kitchen. The blend of juicy, marinated chicken, cozy coconut rice, and caramelized pineapple delivers serious wow-factor with surprisingly little effort. Go ahead—give yourself (and your dinner guests) a little taste of the islands tonight!

Hawaiian Chicken with Coconut Rice Recipe

★★★★★

5.3 from 15 reviews

Author: anna
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Hawaiian Chicken with Coconut Rice recipe combines juicy grilled chicken with sweet pineapple and creamy coconut rice for a tropical flavor explosion. Perfect for a summer barbecue or a weeknight dinner.

Instructions

Hawaiian Chicken – In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil to create the marinade for the chicken. Add chicken and marinade into a zip lock bag, mix well, and marinate for 1-24 hours. Grease and cook the chicken until it reaches 165℉. Brush honey on both sides of the tenderloins and remove. Grill sliced pineapple.
Coconut Rice – Boil rice, water, and coconut milk in a pot. Simmer for ~17-20 minutes until cooked. Alternatively, use a rice cooker with a 1:1 ratio of coconut milk to water.
Combine – Serve chicken and grilled pineapple on coconut rice, topped with fresh parsley.