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.
Ingredients
Scale
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
- 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.
Notes
- Marinate chicken for at least 1 hour for best flavor.
- Cover rice tightly while cooking to ensure proper texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian Chicken, Coconut Rice, Grilled Chicken, Pineapple, Tropical
