Grilled Hawaiian Chicken with Coconut Rice

This Grilled Hawaiian Chicken recipe is a delightful, tropical-inspired meal that’s so easy to make, you’ll feel like you’ve been whisked away to an island paradise! The chicken marinates in a mouthwatering soy and pineapple juice sauce and can be grilled or pan-fried to suit your preference.

Paired with succulent grilled pineapples and scrumptious coconut rice, our Hawaiian Chicken dish bursts with a medley of sweet, tangy, and savory flavors – an absolute delight for anyone who enjoys a complex and exciting taste experience.

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

Instructions for Making a Perfect Grilled Hawaiian Chicken with Coconut Rice

Hawaiian Chicken

1. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil to create the marinade for the chicken.
2. Add chicken and marinade into a zip lock bag, and mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
3. Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.
4. Cook chicken until it reaches 165℉. Flip halfway through. Once the chicken is done, brush honey on both sides of the tenderloins and remove it.
5. Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

1. On the stovetop, in a pot, bring to boil rice, water, and coconut milk. Once boiled, bring to medium-low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
2. If using a rice cooker, follow the rice cooker’s instructions. Use a 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.

Combine

1. Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Grilled Hawaiian Chicken with Coconut Rice Recipe’s Notes

Note 1: Different stoves and pots heat up at different rates, and cook time may vary.

Also note that cup measurements for the rice are based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.

Nutrition Information

Calories: 879kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Potassium: 1339mg | Fiber: 3g | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg