Hawaiian Chicken with Coconut Rice
A delightful dish that combines juicy chicken, sweet pineapple, and creamy coconut rice, perfect for family gatherings or weeknight dinners.
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.
Notes
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.