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Easy Hawaiian Chicken with Coconut Rice Recipe

Tender glazed Hawaiian chicken paired with creamy coconut rice and caramelized pineapple for an easy tropical dinner packed with sweet and savory island flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 879
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until smooth.
  2. Add chicken to a zip-top bag, pour in marinade, seal, and refrigerate for at least 1 hour.
  3. Preheat grill or skillet to medium-high and lightly oil the surface.
  4. Grill chicken for 5-7 minutes per side until cooked through, brushing with honey at the end.
  5. Grill pineapple slices for 2-3 minutes per side until caramelized.
  6. Combine rice, coconut milk, and water in a pot, bring to a boil, cover, and simmer 17-20 minutes.
  7. Fluff rice with a fork and plate with grilled chicken and pineapple.
  8. 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.