Description
Tender glazed Hawaiian chicken paired with creamy coconut rice and caramelized pineapple for an easy tropical dinner packed with sweet and savory island flavors.
Ingredients
Scale
- 1 1/2 lbs chicken tenderloins
- 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
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley, chopped
Instructions
- Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth.
- Add chicken to a zip-top bag, pour in marinade, seal, and refrigerate for at least 1 hour.
- Preheat grill or skillet to medium-high and lightly oil the surface.
- Grill chicken for 5-7 minutes per side until cooked through, brushing with honey at the end.
- Grill pineapple slices for 2-3 minutes per side until caramelized.
- Combine rice, coconut milk, and water in a pot, bring to a boil, cover, and simmer 17-20 minutes.
- Fluff rice with a fork and plate with grilled chicken and pineapple.
- Garnish with chopped parsley and serve warm.
Notes
Marinate the chicken up to 24 hours for deeper flavor and avoid brushing honey too early to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 879
- Sugar: 40g
- Sodium: 1517mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 145mg