Hawaiian Chicken with Coconut Rice Recipe
This Grilled Hawaiian Chicken with Coconut Rice is a delightful fusion of sweet, salty, and tangy flavors that brings a tropical twist to your dinner table. Tender chicken tenderloins are marinated in a vibrant blend of pineapple juice, soy sauce, and garlic before being grilled to perfection and brushed with honey for a luscious finish. Served alongside perfectly cooked coconut-infused rice and smoky grilled pineapple slices, this easy and flavorful meal makes a great option for weeknight dinners, meal prep, or leftovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (including 1 hour marinate time)
- Yield: 3 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian Fusion
Ingredients
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
- 2 tbsp canola oil
- 2 tbsp honey
Coconut Rice
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Marinade: In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until smooth, creating a flavorful marinade for the chicken tenderloins.
- Marinate the Chicken: Place the chicken tenderloins and marinade into a zip-lock bag. Mix thoroughly to ensure each piece is fully coated. Refrigerate and marinate for at least 1 hour, or up to 24 hours for deeper flavor penetration.
- Grill the Chicken: Heat a grill pan or cast iron grill over medium-high heat and lightly grease it. Remove chicken from the marinade and cook on the grill until the internal temperature reaches 165°F (74°C), flipping halfway through to achieve even cooking.
- Brush with Honey: Once cooked, brush honey on both sides of the grilled chicken tenderloins for a glossy, sweet finish. Remove from heat and set aside.
- Grill the Pineapple: Slice the remaining half of the pineapple into 1/2 to 1-inch thick rings or slices. Grill each side until grill marks appear and the pineapple is caramelized and warm.
- Cook the Coconut Rice: On the stovetop, combine rice, coconut milk, and water in a pot and bring to a boil. Reduce heat to medium-low, cover tightly with a lid, and simmer undisturbed for 17 to 20 minutes until rice is tender and liquid is absorbed. Alternatively, use a rice cooker with a 1:1 ratio of coconut milk to water, following your device’s instructions.
- Assemble and Serve: Fluff the coconut rice with a fork and plate it as a base. Arrange the grilled chicken tenderloins and pineapple slices on top. Finish by sprinkling fresh chopped parsley over the dish for a bright, herbaceous note. Serve immediately and enjoy your tropical meal!
Notes
- Marinating the chicken longer than 1 hour enhances the flavor and tenderness.
- Do not open the lid while cooking the coconut rice; this ensures steam cooks the rice evenly.
- Using a grill pan or outdoor grill adds smoky flavors but a non-stick skillet can be used if a grill is unavailable.
- Ensure chicken temperature reaches 165°F to maintain food safety.
- Leftover coconut rice keeps well in the fridge for up to 3 days and reheats nicely.