why make this recipe
Hawaiian Chicken with Coconut Rice is a delightful dish that captures the essence of tropical flavors. This recipe brings together juicy chicken, sweet pineapple, and creamy coconut rice, making it a perfect meal for family gatherings or weeknight dinners. The combination of savory and sweet ingredients is sure to please everyone’s taste buds, and it’s straightforward enough for any home cook to make. Plus, the bright colors and fresh ingredients bring a bit of sunshine to your table.
how to make Hawaiian Chicken with Coconut Rice
Ingredients:
- 1 1/2 lbs chicken tenderloins
- 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
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley, chopped
Directions:
- 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.
- Add chicken and marinade into a zip lock bag and mix well to ensure all chicken tenderloins are covered. Marinate for 1 hour or up to 24 hours.
- Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.
- Cook chicken until it reaches 165°F, flipping halfway through. Once done, brush honey on both sides and remove.
- Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
- For the coconut rice, bring rice, water, and coconut milk to a boil in a pot. Reduce to medium-low heat and cook covered for 17-20 minutes.
- Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
how to serve Hawaiian Chicken with Coconut Rice
Serve Hawaiian Chicken with Coconut Rice warm, directly from the stovetop or grill. You can place the coconut rice on a plate first and then top it with the grilled chicken and slices of grilled pineapple. Garnish with fresh parsley to add a touch of color and flavor. This dish pairs wonderfully with a refreshing salad or steamed vegetables for a complete meal.
how to store Hawaiian Chicken with Coconut Rice
If you have leftovers, store them in an airtight container in the refrigerator. The chicken and rice can be kept for up to 3 days. To reheat, simply microwave until heated through. You might want to add a splash of water or coconut milk to the rice while reheating to keep it moist.
tips to make Hawaiian Chicken with Coconut Rice
- For extra flavor, let the chicken marinate overnight.
- If you prefer a bit of heat, add chili flakes or sriracha to the marinade.
- Use fresh pineapple instead of canned for better taste and texture.
- Adjust the coconut milk ratio if you want creamier rice.
variation
You can customize this recipe by substituting chicken with shrimp or tofu for a different protein option. Additionally, try adding vegetables like bell peppers or snap peas to the coconut rice for added color and crunch.
FAQs
Can I use frozen chicken tenderloins?
Yes, you can use frozen chicken tenderloins; just make sure to thaw them completely before marinating.
Is there a substitute for coconut milk?
You can use regular milk or almond milk, but it will change the flavor profile of the dish.
Can I prepare the rice in advance?
Yes, you can prepare the coconut rice in advance and reheat it when ready to serve. Just make sure to store it properly.
Hawaiian Chicken with Coconut Rice
Ingredients
For the Marinade
- 1.5 lbs chicken tenderloins
- 1/2 fresh ripe pineapple sliced for grilling
- 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 for brushing
For the Coconut Rice
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
For Garnish
- 1 tbsp fresh parsley, chopped for garnishing
Instructions
Preparation
- 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.
- Add chicken and marinade into a zip lock bag and mix well to ensure all chicken tenderloins are covered. Marinate for 1 hour or up to 24 hours.
Cooking
- Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.
- Cook chicken until it reaches 165°F, flipping halfway through. Once done, brush honey on both sides and remove.
- Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
- For the coconut rice, bring rice, water, and coconut milk to a boil in a pot. Reduce to medium-low heat and cook covered for 17-20 minutes.
- Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley.