Why Make This Recipe
Easy Hawaiian Chicken with Coconut Rice is a delightful dish that brings the taste of the islands to your kitchen. It combines tender grilled chicken with sweet, caramelized pineapple and coconut-infused rice. This meal is not only delicious but also simple to prepare, making it perfect for busy weeknights or special gatherings. With its vibrant flavors and appealing presentation, this recipe will surely impress your family and friends.
How to Make Easy Hawaiian Chicken with Coconut Rice
Ingredients:
- ~1½ lb chicken tenderloins (about 7–8 pieces)
- ½ ripe pineapple, cored and sliced into rings or chunks
- ¼ cup pineapple juice (canned or fresh)
- ¼ cup soy sauce (use low-sodium if preferred)
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5–6 garlic cloves, smashed or minced
- 2 tbsp neutral oil (canola, vegetable, or avocado)
- 2 tbsp honey, for brushing at the end
- 1 cup basmati or jasmine rice
- ¾ cup canned coconut milk (unsweetened)
- ¾ cup water
- 1 tbsp chopped fresh parsley (optional, for garnish)
Directions:
- Combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a blender or whisk by hand until smooth. This mixture will flavor and slightly tenderize the chicken.
- Place the tenderloins in a zip-top bag or shallow container and pour in the marinade. Toss so every piece is coated. Chill for at least 1 hour; up to 24 hours yields deeper flavor.
- Rinse the rice until the water runs clear. In a medium pot, add rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover tightly, and simmer without lifting the lid for about 17–20 minutes, or until liquid is absorbed and the rice is tender. Remove from heat and let rest a few minutes before fluffing with a fork.
- Heat a grill, grill pan, or heavy skillet over medium-high heat and oil the grates or pan. Remove excess marinade from the chicken (reserve a small portion if you plan to simmer and use as a sauce—boil it first). Grill the tenderloins 3–4 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part. After removing from heat, brush both sides with honey for a glossy finish.
- While the chicken cooks (or before), place pineapple slices on the hot grill or pan. Cook until deeply caramelized and slightly charred, about 2–3 minutes per side. Remove and slice if desired.
- Spoon coconut rice onto plates, top with sliced chicken and grilled pineapple, and sprinkle with chopped parsley. Drizzle any reserved, boiled marinade or extra honey if you like it saucy.
How to Serve Easy Hawaiian Chicken with Coconut Rice
Serve the Easy Hawaiian Chicken with Coconut Rice warm. Place a generous scoop of the coconut rice on each plate and layer it with the grilled chicken and caramelized pineapple. Add a sprinkle of parsley for a touch of color. You can also serve it with a side salad or your choice of vegetables for a balanced meal.
How to Store Easy Hawaiian Chicken with Coconut Rice
Store any leftovers in an airtight container in the refrigerator. The chicken and rice can be kept for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or coconut milk to keep the rice moist.
Tips to Make Easy Hawaiian Chicken with Coconut Rice
- Marinate the chicken longer for a stronger flavor. The marinade can be made a day in advance for convenience.
- Ensure the grill or pan is hot before cooking the chicken for better searing and flavor.
- If you want more sauce, consider preparing extra marinade and simmering it for a delicious drizzle on top.
Variation
For a spicy kick, add some crushed red pepper flakes or sriracha to the marinade. You can also substitute the chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use frozen chicken tenderloins?
Yes, you can use frozen chicken tenderloins. Just be sure to thaw them completely before marinating.
2. What can I use instead of coconut milk?
You can use regular milk or chicken broth if you prefer, but it will change the flavor of the rice.
3. Can I make this recipe in advance?
Yes, you can marinate the chicken the night before and prepare the rice just before serving for the best results.
Easy Hawaiian Chicken with Coconut Rice
A delightful dish combining tender grilled chicken with sweet, caramelized pineapple and coconut-infused rice, perfect for busy weeknights or special gatherings.
For the Chicken Marinade
- 1.5 lb chicken tenderloins (about 7–8 pieces)
- ¼ cup pineapple juice (canned or fresh)
- ¼ cup soy sauce (use low-sodium if preferred)
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5–6 cloves garlic (smashed or minced)
- 2 tbsp neutral oil (canola, vegetable, or avocado)
For Grilling and Serving
- 2 tbsp honey (for brushing at the end)
- ½ piece ripe pineapple (cored and sliced into rings or chunks) (For grilling)
For the Coconut Rice
- 1 cup basmati or jasmine rice (Rinse until water runs clear)
- ¾ cup canned coconut milk (unsweetened)
- ¾ cup water
- 1 tbsp chopped fresh parsley (optional, for garnish)
Preparation
- Combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a blender or whisk by hand until smooth.
- Place the tenderloins in a zip-top bag or shallow container and pour in the marinade. Toss so every piece is coated. Chill for at least 1 hour; up to 24 hours yields deeper flavor.
- Rinse the rice until the water runs clear.
Cooking the Rice
- In a medium pot, add rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover tightly, and simmer without lifting the lid for about 17–20 minutes, or until liquid is absorbed and the rice is tender.
- Remove from heat and let rest a few minutes before fluffing with a fork.
Grilling the Chicken and Pineapple
- Heat a grill, grill pan, or heavy skillet over medium-high heat and oil the grates or pan.
- Remove excess marinade from the chicken (reserve a small portion if you plan to simmer and use as a sauce—boil it first).
- Grill the tenderloins 3–4 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part.
- After removing from heat, brush both sides with honey for a glossy finish.
- While the chicken cooks, place pineapple slices on the hot grill or pan. Cook until deeply caramelized and slightly charred, about 2–3 minutes per side. Remove and slice if desired.
Serving
- Spoon coconut rice onto plates, top with sliced chicken and grilled pineapple, and sprinkle with chopped parsley.
- Drizzle any reserved, boiled marinade or extra honey if you like it saucy.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or coconut milk to keep the rice moist. For a spicy kick, add some crushed red pepper flakes or sriracha to the marinade or substitute chicken with shrimp or tofu for a different protein option. Marinate the chicken longer for a stronger flavor, and ensure the grill or pan is hot before use for better searing.