Hawaiian Chicken with Coconut Rice
Hawaiian Chicken with Coconut Rice is a tropical-inspired dish featuring juicy marinated chicken in a pineapple-soy sauce, paired with creamy coconut rice. A delightful fusion of sweet, savory, and fragrant flavors that bring the island vibes to your table.
- Prep Time: 10 minutes (for the marinade)
- Cook Time: 30 minutes (including marinating time)
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Dish, Tropical, Chicken
- Method: Grilling, Pan-Frying, Simmering
- Cuisine: Hawaiian, Tropical, American
- Diet: Gluten Free
Ingredients
For the 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
For the Coconut Rice:
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp fresh parsley, chopped
Instructions
For the Hawaiian Chicken:
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Prepare the marinade: Blend pineapple chunks, pineapple juice, soy sauce, ketchup, brown sugar, garlic, canola oil, and honey until smooth.
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Marinate the chicken: Place the chicken in a resealable bag or dish, pour the marinade over it, seal, and refrigerate for 30 minutes to 2 hours.
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Cook the chicken: Heat a skillet or grill pan over medium heat. Cook the chicken for 5-7 minutes per side until golden and fully cooked (165°F/75°C internal temperature).
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Simmer the marinade: In a small saucepan, bring the leftover marinade to a simmer and cook for 5-7 minutes until thickened.
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Drizzle the sauce: Pour the reduced marinade over the cooked chicken before serving.
For the Coconut Rice:
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Rinse the rice thoroughly until the water runs clear.
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Cook the rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then cover and simmer for 15-18 minutes until tender.
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Steam and fluff: Let the rice sit covered for 5 minutes, then fluff with a fork and stir in chopped parsley.
Notes
Grilled chicken: Use a grill for a smoky flavor.
Add veggies: Pair with grilled bell peppers, zucchini, or asparagus.
Spicy kick: Add chili sauce or jalapeños to the marinade for extra heat.
