If you are looking to bring a little sunshine to your dinner table, this Hawaiian Chicken with Coconut Rice is the ultimate escape. There is something so magical about the combination of smoky grilled chicken, caramelized pineapple, and creamy, fragrant coconut rice. It is a dish that feels like a tropical vacation on a plate, and the best part is that it comes together with very little effort.
The flavor profile here is an incredible balance of sweet and savory. The marinade combines tangy pineapple juice with salty soy sauce and rich brown sugar, creating a deep glaze that caramelizes beautifully on the grill. The texture is just as impressive; you get tender, juicy chicken tenderloins paired with the soft, fluffy consistency of rice cooked in coconut milk. It is a meal that will have your family asking for seconds before they even finish their first serving!
Expert Tips for the Most Flavorful Chicken
To ensure your Hawaiian chicken is packed with flavor, the secret lies in the marinating time. While an hour will work in a pinch, I highly recommend letting the chicken sit in the marinade for a full 24 hours if you can plan ahead. This allows the acidity in the pineapple juice to tenderize the meat while the garlic and soy sauce penetrate deep into the chicken. Also, do not skip the honey glaze at the very end! Brushing the chicken with honey right before taking it off the heat gives it that gorgeous, sticky shine and an extra layer of sweetness.
Success Tips for Perfect Coconut Rice
Coconut rice can sometimes be tricky, but the key is the ratio. Using a one to one ratio of coconut milk to water ensures the rice is rich and creamy without being too heavy or oily. When cooking on the stovetop, make sure you use a tight fitting lid and resist the urge to peek! Keeping the steam trapped inside is what makes the rice so light and airy. Once it is done, fluff it gently with a fork and stir in some fresh parsley for a pop of color and freshness.
Make Ahead, Storage, and Reheating
This meal is a fantastic option for those who love to meal prep. You can store the cooked chicken and rice together in airtight containers in the refrigerator for up to four days. When you are ready to reheat, I suggest adding a tiny splash of water or coconut milk to the rice before microwaving it. This prevents the rice from drying out and helps it regain that fluffy texture. While you can freeze the grilled chicken for up to three months, I recommend making the coconut rice fresh for the best experience, as rice can sometimes change texture after being frozen and thawed.
Ingredient Substitutions and Dietary Swaps
- Gluten Free: To make this dish gluten free, simply swap the traditional soy sauce for tamari or coconut aminos. Both will provide that savory umami flavor without the gluten.
- Rice Varieties: While Jasmine or Basmati rice are the best choices for their fragrance, you can use long grain white rice if that is what you have in your pantry.
- Oil Options: If you do not have canola oil, any neutral flavored oil like vegetable oil or grapeseed oil will work perfectly for the marinade.
- Sweetener: If you prefer to avoid refined sugar, you can substitute the brown sugar in the marinade with maple syrup or extra honey.
Serving Suggestions
This Hawaiian chicken is a complete meal on its own, but it also pairs beautifully with a fresh side salad or some steamed snap peas. If you want to lean even further into the tropical theme, serve it with a side of mango salsa or a simple slaw with a lime vinaigrette. For a refreshing drink pairing, a cold glass of sparkling pineapple juice or a light, citrusy white wine like a Sauvignon Blanc is absolutely delightful.
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins? Absolutely! If you use large chicken breasts, I recommend slicing them into strips or pounding them to an even thickness so they cook quickly and evenly on the grill.
Do I have to use a grill? Not at all! While a grill gives you those beautiful char marks, you can easily cook this chicken in a heavy bottomed skillet on your stovetop. It will still taste delicious.
Can I use canned pineapple? Fresh pineapple is best for grilling because of its firm texture, but canned pineapple rings will work in a pinch. Just be sure to pat them dry before placing them on the grill.
Equipment Needed
- Food processor or blender for the marinade
- Large zip lock bag for marinating
- Grill pan or cast iron skillet
- Meat thermometer
- Medium saucepan with a tight lid for the rice
Hawaiian Chicken with Coconut Rice
Ingredients
Hawaiian Chicken:
- 1 1/2 lbs chicken tenderloins
- 1/2 fresh ripe pineapple sliced into rings
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 5 to 6 cloves fresh garlic
- 2 tablespoons canola oil
- 2 tablespoons honey for glazing
Coconut Rice:
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tablespoon fresh parsley chopped
Instructions
- In a food processor or blender, combine the pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until the marinade is smooth.
- Place the chicken tenderloins in a large zip lock bag and pour the marinade over them. Seal the bag and shake well to ensure every piece is coated.
- Place the chicken in the refrigerator to marinate for at least 1 hour, or up to 24 hours for the best flavor.
- When you are ready to cook, grease a grill pan or large skillet over medium high heat.
- Place the chicken on the grill and cook until the internal temperature reaches 165 degrees Fahrenheit, flipping halfway through.
- Right before removing the chicken from the heat, brush both sides of the tenderloins with honey.
- Place the pineapple slices on the grill and cook for about 2 to 3 minutes per side until they have beautiful char marks.
- To make the rice, combine the rice, coconut milk, and water in a pot. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium low, cover with a tight lid, and simmer for 17 to 20 minutes.
- Remove the rice from the heat and let it sit for a few minutes before fluffing with a fork and stirring in the fresh parsley.
- Serve the grilled chicken and pineapple over a bed of the coconut rice and enjoy!
