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Hawaiian Chicken with Coconut Rice

Savory Hawaiian Chicken with Coconut Rice for a Tropical Escape

Experience the joy of a tropical getaway with Hawaiian Chicken and Coconut Rice, featuring juicy chicken, sweet coconut rice, and grilled pineapple.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Chicken Tenderloins
  • 1 cup Fresh Pineapple Can substitute with canned pineapple
  • 1/2 cup Pineapple Juice
  • 1/4 cup Soy Sauce Use low-sodium if desired
  • 3 tablespoons Ketchup Homemade or low-sugar options work
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used as substitutes
  • 2 cloves Garlic Cloves Minced
  • 2 tablespoons Canola Oil Olive oil can be an alternative
For the Rice
  • 1 cup Jasmine or Basmati Rice
  • 1 can Coconut Milk Use full-fat for richness
  • 1 cup Water Can substitute with vegetable broth for more flavor
For Garnish
  • 1/4 cup Fresh Parsley Chopped
  • 2 tablespoons Honey Agave syrup can serve as substitute
  • 1 cup Fresh Pineapple For grilling, sliced into rings

Equipment

  • Blender
  • Grill Pan
  • Medium saucepan

Method
 

Preparation Steps
  1. In a blender, combine the pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, and canola oil. Blend until smooth and well-mixed.
  2. Place the chicken tenderloins in a resealable plastic bag, pour the marinade over them, and seal tightly. Gently massage the bag to ensure the chicken is evenly coated. Refrigerate for at least 1 hour, or up to overnight.
  3. Preheat a grill pan over medium heat. Cook the chicken for about 6-7 minutes on one side until browned, then flip and cook for an additional 6-7 minutes until it reaches an internal temperature of 165°F.
  4. Slice fresh pineapple into rings about ¾-inch thick. Grill pineapple slices for about 2-3 minutes per side until grill marks appear.
  5. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, cover, and reduce heat to low. Let it simmer for 15-20 minutes until fluffy.
  6. Fluff the coconut rice with a fork and transfer it to a serving platter. Arrange the grilled chicken tenderloins and caramelized pineapple on top. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

For best flavor, marinate the chicken for at least 4 hours or overnight. Allow the rice to steam without lifting the lid for perfect texture.

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