Why You’ll Love This Recipe

Hawaiian Chicken with Coconut Rice is the perfect tropical-inspired dish to brighten up any meal. The chicken is marinated in a sweet and tangy pineapple-soy sauce mixture, creating a burst of flavor with every bite. The dish is complemented by a side of coconut rice, which is creamy and aromatic, thanks to the addition of coconut milk. Together, these two components create a harmonious balance of savory, sweet, and fragrant notes that transport you to an island paradise. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to impress.

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, minced
• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Hawaiian Chicken:

1. Start by preparing the marinade. In a blender or food processor, combine the fresh pineapple (cut into chunks), pineapple juice, soy sauce, ketchup, brown sugar, garlic, canola oil, and honey. Blend until smooth.
2. Place the chicken tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and make sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to allow the flavors to marinate (up to 2 hours for deeper flavor).
3. Heat a large skillet or grill pan over medium heat. Once hot, remove the chicken from the marinade (reserve the marinade for later) and cook the chicken for about 5-7 minutes per side, until the chicken is golden and fully cooked through (internal temperature should reach 165°F/75°C).
4. While the chicken cooks, transfer the leftover marinade to a small saucepan and bring it to a simmer over medium heat. Let it simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
5. Once the chicken is cooked, drizzle the reduced marinade over the chicken before serving.

For the Coconut Rice:

1. Rinse the rice thoroughly in cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until the rice is tender and all the liquid has been absorbed.
4. Remove from heat and let the rice sit, covered, for an additional 5 minutes to steam and fluff up.
5. Fluff the rice with a fork and stir in the fresh parsley for a burst of color and flavor.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes (for the marinade)
• Cook time: 30 minutes (including marinating time)

Variations

• Grilled chicken: For an even smokier flavor, you can grill the marinated chicken instead of cooking it in a skillet.
• Add veggies: Serve the chicken with some grilled or roasted vegetables like bell peppers, zucchini, or asparagus to make it a more complete meal.
• Spicy kick: Add a bit of chili sauce or chopped jalapeños to the marinade if you want to bring some heat to this dish.

Storage/Reheating

Leftovers of both the chicken and coconut rice can be stored in airtight containers in the refrigerator for up to 3 days. When reheating, reheat the chicken in a skillet over medium heat or in the microwave, and heat the rice in the microwave or on the stovetop with a splash of water or coconut milk to help rehydrate it.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use boneless, skinless chicken breasts. Just make sure to adjust the cooking time, as chicken breasts may take slightly longer to cook through.

Can I use canned pineapple instead of fresh?

You can substitute canned pineapple, but fresh pineapple will provide a brighter and more intense flavor. If using canned, be sure to drain the juice.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade ahead of time and store it in the refrigerator for up to 24 hours before using it.

Can I substitute coconut rice with regular rice?

Absolutely! If you prefer plain rice, you can use white or brown rice in place of the coconut rice. Just cook it as you normally would, and omit the coconut milk.

Can I bake the chicken instead of pan-frying it?

Yes, you can bake the chicken at 375°F (190°C) for about 20-25 minutes or until the internal temperature reaches 165°F (75°C).

How can I thicken the marinade further?

If you want a thicker glaze, you can simmer the marinade for a longer period or add a small amount of cornstarch dissolved in water to the simmering sauce.

Can I use a different type of rice for the coconut rice?

While basmati and jasmine rice are the best choices for their aroma and texture, you can substitute with any long-grain rice you prefer.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (75°C). A meat thermometer is the best way to ensure it’s cooked through.

Can I add pineapple chunks to the rice?

Yes, you can stir in some small pineapple chunks into the coconut rice for added sweetness and texture.

Can I use other herbs besides parsley?

Yes, you can use cilantro, basil, or mint in place of parsley to give the rice a different flavor.

Conclusion

Hawaiian Chicken with Coconut Rice is a flavorful and tropical dish that brings together the sweetness of pineapple with savory soy sauce and garlic. Paired with the creamy coconut rice, it’s an exciting fusion of flavors that’s sure to delight your taste buds. Perfect for family dinners, special occasions, or just when you’re craving a taste of the tropics, this recipe will quickly become a go-to favorite.

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