Description
Juicy grilled Hawaiian chicken with pineapple and coconut rice—a sweet, savory tropical dinner bursting with flavor.
Ingredients
- 1 ½ lbs chicken tenderloins or thin-sliced chicken breasts
- 1/4 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 2 tablespoons oil (canola or olive)
- 1/2 fresh pineapple, cut into 1/2-inch rings
- 2 tablespoons honey
- 1 cup jasmine or basmati rice
- 3/4 cup canned coconut milk (unsweetened)
- 3/4 cup water
- 1 tablespoon chopped parsley or cilantro (optional for garnish)
Instructions
- Whisk together pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour.
- In a saucepan, combine rice, coconut milk, and water. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 18–20 minutes until tender. Remove from heat and let rest, covered, for 5 minutes before fluffing.
- Heat a grill pan or outdoor grill to medium-high heat and lightly grease. Grill chicken for 4–5 minutes per side until the internal temperature reaches 165°F. Brush both sides with honey during the last minute of grilling.
- Place pineapple slices on the grill and cook for 2–3 minutes per side until caramelized.
- Serve the grilled chicken and pineapple over a bed of coconut rice. Spoon any leftover honey glaze or juices over the top. Garnish with parsley or cilantro.
Notes
- Use fresh pineapple for the best flavor and natural sweetness.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian