Hawaiian Chicken with Coconut Rice Recipe

I recently cooked up a batch of this Hawaiian Chicken with Coconut Rice, and I am still thinking about how incredible my kitchen smelled. The tropical aroma of sweet grilled pineapple combined with rich coconut milk had my mouth watering long before dinner was even served.

I was so impressed by how tender the marinated chicken stayed on the grill, especially with that sticky honey glaze brushed on right at the end. Taking a bite of juicy chicken, smoky pineapple, and fluffy coconut rice together gave me that ultimate island vacation feeling at home. You are definitely going to want to add this fun, flavor-packed dish to your weekly rotation!

Ingredients

Every single ingredient in this recipe works to build that perfect balance of sweet, savory, and creamy island flavors:

• ~1 1/2 lbs chicken tenderloins 7-8 pieces: Naturally tender cuts of chicken that soak up marinade quickly and cook evenly on the grill. 
• 1/2 fresh ripe pineapple: Sliced into juicy rounds and grilled to bring out its natural sugars and smoky flavor. 
• 1/4 cup pineapple juice: Provides sweet acidity to tenderize the chicken fibers in the marinade. 
• 1/4 cup soy sauce: Adds essential saltiness and a deep umami flavor base to balance the sweetness. 
• 3 tbsp ketchup: Helps thicken the marinade while adding a subtle tangy-sweet flavor. 
• 2 tbsp brown sugar: Melts into the marinade to create a rich, caramelised crust on the chicken as it grills. 
• 5-6 cloves fresh garlic: Adds a robust, punchy aromatic kick that cuts through the sweet fruit juices. 
• 2 tbsp canola oil: Keeps the chicken moist and prevents the marinade from sticking to the grill surface. 
• 2 tbsp honey: Brushed onto the hot chicken right at the end to create a glossy, irresistible glaze. 
• 1 cup basmati or jasmine rice: Long-grain rice varieties that cook up fluffy, fragrant, and separate nicely. 
• 3/4 cup coconut milk: Infuses the rice with a creamy texture and subtle, tropical coconut richness. 
• 3/4 cup water: Combined with coconut milk to provide the exact liquid needed for perfectly steamed rice. 
• 1 tbsp Fresh parsley chopped: Adds a vibrant green pop of color and a light, fresh herbal finish before serving.

Note: Serves 3 to 4 people comfortably as a complete tropical meal.

Variations

• Spicy Island Kick: Add a teaspoon of sriracha or crushed red pepper flakes to the marinade for a sweet-and-spicy flavor contrast.
• Coconut Flake Crunch: Sprinkle toasted unsweetened coconut flakes over the rice for an extra layer of nutty texture.
• Skewer Style: Cut the chicken and fresh pineapple into 1-inch cubes and thread them onto bamboo skewers for fun Hawaiian kebabs.
• Low-Sodium Swap: Use reduced-sodium soy sauce to keep the savory base while controlling the overall salt content.

Cooking Time

• Prep Time: 15 minutes (plus 1 hour marinating time)
• Cooking Time: 20 minutes
• Total Time: 35 minutes (excluding marinating)

Equipment you need

• Food processor or blender: Used to quickly puree the garlic, juices, and sauces into a smooth chicken marinade.
• Ziploc bag: Holds the chicken and marinade together tightly to ensure every piece is evenly coated.
• Medium saucepan with a tight-fitting lid: Cooks the coconut milk and rice mixture evenly on the stovetop without letting steam escape.
• Grill pan or skillet: Used to cook the chicken to 165°F and get beautiful grill marks on the pineapple slices.
• Pastry brush: Used to glaze the hot chicken with honey right before removing it from the heat.

How to Make Hawaiian Chicken with Coconut Rice?

Here are the following step by step instruction for making chicken with coconut rice:

Marinating the Chicken

To get this dish started, you need to blend up a sweet and savory bath that will flavor and tenderize your chicken. Combine the pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil in your blender or food processor, running it until smooth. Place your chicken tenderloins into a Ziploc bag, pour the marinade over top, seal tightly, and mix well so all pieces are coated. Let it rest in the fridge for at least 1 hour, or up to 24 hours for maximum flavor absorption.

Steaming the Creamy Coconut Rice

While your chicken is finishing its time in the marinade, get your fragrant coconut rice steaming on the stovetop. In a saucepan, combine your washed basmati or jasmine rice, water, and coconut milk, bringing the liquid to a rolling boil over medium-high heat. As soon as it boils, cover the pot with a tight-fitting lid, turn the heat down to medium-low, and let it cook undisturbed for 17 to 20 minutes. Once done, remove it from the heat and leave it covered to steam until you are ready to plate.

Grilling and Assembling the Meal

Now comes the fun step where everything gets cooked and glazed to perfection. Heat a greased grill pan or cast-iron skillet over medium-high heat and cook the chicken tenderloins, flipping halfway, until they reach an internal temperature of 165°F. Brush both sides of the cooked chicken generously with honey and set aside, then grill your sliced pineapple rounds for 1 to 2 minutes per side until marked. Fluff the coconut rice, plate the chicken and grilled pineapple right over top, and finish with fresh parsley.

Additional Tips for Making this Recipe Better

• I always try to marinate the chicken for at least 4 to 6 hours because it makes the tenderloins insanely juicy and flavorful.
• I recommend not opening the saucepan lid while the rice is cooking so the trapped steam cooks the grains evenly.
• I find that brushing the honey on right at the end prevents the sugars from burning on the hot grill pan.
• I like to use fresh pineapple instead of canned slices because it holds its shape much better on a hot grill.

How to Serve Hawaiian Chicken with Coconut Rice?

Serve this dish piping hot by scooping a generous bed of fluffy coconut rice onto wide, shallow serving bowls or plates. Arrange two glazed chicken tenderloins and a golden grilled pineapple slice right over the center of the rice.

To make the plate look vibrant and restaurant-worthy, sprinkle fresh chopped parsley over the entire dish right before serving. You can also add an extra drizzle of honey over the pineapple and garnish with a fresh lime wedge on the side. The colorful yellow pineapple and bright green parsley against the white coconut rice make for an incredible tropical presentation.

Nutritional Information

Below is the approximate nutritional breakdown per serving based on four servings:

• Calories: Approximately 450 kcal per serving.
• Protein: 38 grams per serving.
• Carbohydrates: 48 grams per serving.
• Fat: 12 grams per serving.

Make Ahead and Storage

Storage Guidelines

Store leftover chicken, pineapple, and coconut rice together or separately in airtight containers in the refrigerator once cooled. They will stay fresh and hold their delicious flavor for up to 3 to 4 days.

Restoring and Reheating

To reheat, place a portion in a microwave-safe dish with a splash of water over the rice, cover, and microwave in 1-minute bursts until piping hot. You can also warm the chicken and pineapple in a skillet over medium heat while gently reheating the rice on the stovetop.

Freezing Instructions

You can freeze the cooked chicken and coconut rice in freezer-safe containers for up to 1 month (it is best to leave out the grilled pineapple as it gets soft upon thawing). Thaw overnight in the fridge before reheating thoroughly.

Why You’ll Love This Recipe?

You will fall in love with this recipe from the very first bite because it brings vibrant, tropical sunshine straight to your dinner table.

• Irresistible Sweet and Savory Balance: Combining soy sauce, garlic, brown sugar, and fresh pineapple creates a marinade that hits every single flavor note.
• Creamy and Fluffy Rice: Cooking jasmine or basmati rice in coconut milk adds a subtle, luxurious richness that elevates plain white rice instantly.
• Quick and Easy Weeknight Cooking: Once the marinating is done, the actual cooking time takes just 20 minutes from start to finish.
• Naturally High Protein: Tender chicken breasts paired with wholesome rice make for a satisfying meal that keeps you full and energized.