Hawaiian Chicken with Coconut Rice
Enjoy the tropical aroma of grilled Hawaiian chicken served over fluffy coconut rice and topped with caramelized pineapple. A quick and delightful meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Skinless and boneless
- 1 cup pineapple chunks Fresh or canned
- 1 cup coconut rice Follow package instructions for cooking
- 1 tablespoon soy sauce Use gluten-free tamari for gluten-free option
- 1 tablespoon olive oil
- to taste salt and pepper
- as desired green onions For garnish
- as desired sesame seeds For garnish
Instructions
Cooking the Coconut Rice
- Cook the coconut rice according to package instructions, approximately 15-20 minutes until fluffy and creamy.
Preparing the Chicken
- Season the chicken breasts generously with salt and pepper and drizzle with soy sauce. Allow to marinate for a few minutes.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the seasoned chicken breasts to the skillet. Cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
Adding Pineapple
- In the last few minutes of cooking, add pineapple chunks to the pan. Grill the chunks until caramelized and slightly browned, about 2-3 minutes.
Serving
- Serve the grilled chicken over the coconut rice. Arrange the grilled pineapple on top.
- Garnish with green onions and sesame seeds if desired.
Notes
Great served with a light salad or tropical fruit. Pair with a coconut or pineapple-infused drink for a perfect meal.