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Hawaiian Chicken with Coconut Rice Recipe

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4 from 2 reviews

This Hawaiian Chicken with Coconut Rice recipe combines juicy marinated chicken tenderloins grilled to perfection with sweet grilled pineapple slices, served on a bed of fragrant coconut-infused basmati or jasmine rice. The tropical flavors and tender textures make it a perfect dish for a casual dinner or special occasion.

  • Total Time: 1 hour 35 minutes (including 1 hour marinating time minimum)
  • Yield: 4 servings

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

  1. Prepare the Marinade: In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil and blend until smooth to create the flavorful marinade.
  2. Marinate the Chicken: Place the chicken tenderloins into a large zip lock bag and pour the marinade over them. Seal the bag and massage gently to make sure all chicken pieces are coated evenly. Refrigerate for at least 1 hour, preferably up to 24 hours to maximize flavor and tenderness.
  3. Grill the Chicken: Preheat a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet over medium-high heat and lightly grease it. Grill the chicken tenderloins until they reach an internal temperature of 165°F, flipping halfway through the cooking time to ensure even cooking.
  4. Brush with Honey: Once the chicken is fully cooked, brush both sides of the tenderloins with honey to add a sticky, sweet glaze and remove from heat.
  5. Grill the Pineapple: Slice the fresh pineapple into 1/2 to 1-inch thick slices and grill on each side until caramelized and slightly charred, enhancing the natural sweetness.
  6. Cook the Coconut Rice: On the stovetop, combine the rice, coconut milk, and water in a pot and bring to a boil. Reduce heat to medium-low, cover tightly with a lid, and cook without opening for 17-20 minutes until the liquid is absorbed and the rice is tender. Alternatively, use a rice cooker following the manufacturer’s instructions using equal parts coconut milk and water.
  7. Combine and Serve: Fluff the cooked coconut rice with a fork and plate it as a base. Top with grilled chicken and pineapple slices. Garnish with freshly chopped parsley and serve immediately for a delicious tropical meal.

Notes

  • Marinating the chicken longer (up to 24 hours) will deepen the flavor and tenderize the meat further.
  • Use a tight-fitting lid when cooking the rice to ensure proper steam circulation and prevent moisture loss.
  • If you prefer a sweeter rice, you may add a teaspoon of sugar or a pinch of salt to the coconut rice before cooking.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian

Find it online: https://iamstarved.com/hawaiian-chicken-with-coconut-rice-recipe/