Hawaiian Chicken with Coconut Rice

If you are craving a meal that feels like a tropical vacation on a plate, this Hawaiian Chicken with Coconut Rice from Joyous Apron is the perfect escape. This dish features chicken tenderloins (or breasts) marinated in a vibrant blend of pineapple juice, soy sauce, and garlic, then grilled to smoky perfection. To balance the savory-sweet glaze of the chicken, it’s served alongside a bed of rich, aromatic coconut rice and charred fresh pineapple.

The beauty of this Hawaiian grilled chicken is its simplicity. The marinade does all the heavy lifting, tenderizing the meat while infusing it with island flavors. Whether you use an outdoor grill for that authentic char or a grill pan on your stovetop, this recipe delivers a “vacation-at-home” vibe in under an hour. It’s a healthy, family-friendly dinner that is as colorful as it is delicious.

Why You’ll Love This Recipe

• Flavor Harmony: The saltiness of the soy sauce perfectly complements the natural sugars in the pineapple and honey.
• Creamy & Fragrant Rice: Replacing a portion of the water with coconut milk transforms basic jasmine rice into a decadent side dish.
• Meal Prep Friendly: The chicken and rice hold up beautifully for office lunches, making you the envy of the breakroom.
• High-Impact Presentation: Serving the chicken over a bed of white rice with vibrant grilled pineapple rings creates a restaurant-quality look.

Ingredients

Hawaiian Chicken

• 1 ½ lbs Chicken Tenderloins (or breasts cut into strips)
• ½ Fresh Ripe Pineapple, sliced into rings
• ¼ cup Pineapple Juice
• ¼ cup Low-Sodium Soy Sauce
• 3 Tbsp Ketchup
• 2 Tbsp Brown Sugar
• 5–6 Cloves Garlic, minced
• 2 Tbsp Canola Oil
• 2 Tbsp Honey (for brushing at the end)

Coconut Rice

• 1 cup Jasmine or Basmati Rice
• ¾ cup Unsweetened Coconut Milk (canned)
• ¾ cup Water
• ¼ tsp Salt
• Garnish: Fresh parsley or cilantro, chopped

Instructions

1. Marinate the Chicken

In a blender or small bowl, whisk together the pineapple juice, soy sauce, ketchup, garlic, brown sugar, and oil. Place the chicken in a large Ziploc bag and pour the marinade over it. Marinate in the refrigerator for at least 1 hour (up to 24 hours for maximum flavor).

2. Cook the Coconut Rice

Rinse the rice until the water runs clear. In a medium pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 17–20 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3. Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 5–6 minutes per side until the internal temperature reaches 165°F. During the last minute of cooking, brush both sides of the chicken with honey for a sticky, sweet glaze.

4. Char the Pineapple

While the chicken is resting, place the fresh pineapple rings on the grill. Cook for 2–3 minutes per side until beautiful grill marks appear and the fruit is slightly caramelized.

5. Assemble and Serve

Serve a generous portion of chicken and grilled pineapple over a fluffy bed of coconut rice. Sprinkle with fresh parsley or cilantro for a pop of color.

Expert Tips for Success

• The Honey Finish: Don’t add the honey to the initial marinade; it can burn easily. Brushing it on at the very end creates that perfect glossy, sweet finish without the char turning bitter.
• Rinse Your Rice: Coconut milk is thick; rinsing the starch off the rice grains beforehand ensures your coconut rice stays fluffy rather than gummy.
• Fresh Over Canned: While canned pineapple works in a pinch, fresh pineapple has a much firmer texture that holds up significantly better on the grill.
• Tenderloin Advantage: Using chicken tenderloins instead of full breasts ensures the meat cooks quickly and stays juicy throughout the grilling process.

Variations

• Spicy Island Chicken: Add 1 tablespoon of Sriracha or a pinch of red pepper flakes to the marinade for a “sweet and heat” kick.
• Veggie Loaded: Add bell peppers and red onions to the grill alongside the pineapple for a full “kabob” style meal without the skewers.
• Coconut Crunch: Toast 2 tablespoons of shredded coconut in a dry pan and sprinkle it over the rice before serving.
• Slow Cooker Version: Place the chicken and marinade in a slow cooker for 4 hours on high, then shred the chicken and serve over the coconut rice.

FAQ: Hawaiian Chicken with Coconut Rice

Q: Can I use light coconut milk? A: Yes, but the rice won’t be as rich or “creamy.” For the best flavor, full-fat canned coconut milk is highly recommended.

Q: How do I store leftovers? A: Store the chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat the rice with a splash of water or coconut milk to bring back its moisture.

Q: Can I bake the chicken instead of grilling? A: Absolutely. Bake at 400°F (200°C) for 15–20 minutes. You can turn on the broiler for the last 2 minutes to get those caramelized edges.

Q: Is this recipe gluten-free? A: To make it gluten-free, simply swap the soy sauce for Tamari or Coconut Aminos.