Hawaiian Chicken with Coconut Rice – Easy Tropical Dinner Recipe

There’s just something magical about the combination of juicy grilled chicken, sweet pineapple, and fragrant coconut rice that instantly transports you to a beachside dinner on a warm tropical evening. Hawaiian Chicken with Coconut Rice is one of those dishes that feels like a mini vacation on a plate. Every bite is loaded with flavor—sweet, savory, tangy, and just a little bit creamy from the rice. It’s the kind of meal that brings smiles to the dinner table and makes everyone go back for seconds.

This recipe originally caught my eye when I was looking for something vibrant and summer-inspired, yet still easy enough for a weeknight dinner. One bite in, and I was hooked. The chicken is marinated in a delicious blend of pineapple juice, soy sauce, garlic, and brown sugar—giving it that beautiful balance of sweetness and umami. And the coconut rice? Oh, it’s dreamy. Creamy, slightly nutty, and the perfect complement to the savory chicken and sweet grilled pineapple.

What I love most is how low-stress this Hawaiian Chicken recipe is. The ingredients are simple, the steps are straightforward, and you don’t need fancy kitchen gear to pull it off. Whether you’re planning a casual family dinner or impressing guests at a backyard get-together, this recipe is always a hit. Trust me, once you make it, it’ll quickly become one of those recipes you reach for again and again.

Why You’ll Love This Hawaiian Chicken Recipe

• Tropical flavor explosion: The marinade blends pineapple juice and soy sauce with a touch of brown sugar, creating a perfect mix of sweet and savory that soaks beautifully into the chicken.
• Easy and approachable: There’s no complicated prep work or intimidating techniques here. If you can marinate and grill, you’re golden.
• Family-friendly: Kids love the sweetness of the pineapple and the tenderness of the chicken, while adults appreciate the depth of flavor. Everyone wins.
• Great for meal prep: You can marinate the chicken ahead of time, and the rice holds up well in the fridge. This dish reheats like a dream, making it perfect for leftovers.
• Versatile: You can grill or pan-fry the chicken, use fresh or canned pineapple, and even switch up the rice depending on what you have in the pantry.

From the caramelized edges on the grilled pineapple to the creamy coconut-infused rice, this dish checks all the boxes when it comes to taste and texture.

Health Benefits

This Hawaiian Chicken with Coconut Rice isn’t just delicious—it’s also packed with wholesome ingredients. The chicken provides a lean source of protein, which helps support muscle health and keeps you feeling full longer. Pineapple adds natural sweetness and is rich in vitamin C and digestive enzymes like bromelain, which can help with digestion and reduce inflammation.

Coconut milk, though higher in fat, contains medium-chain triglycerides (MCTs), which are known for their potential to boost energy and metabolism. Jasmine rice offers a source of carbohydrates to fuel your day, while fresh herbs like cilantro or green onion offer antioxidants and a fresh finish.

By using low-sodium soy sauce and controlling the amount of added sugar, you can make this Hawaiian Chicken lighter without sacrificing any of its tropical charm.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 10 minutes
Marinate Time: 2 hours (or overnight)
Cook Time: 25 minutes
Total Time: Approximately 2 hours 35 minutes

Servings:
Serves 4 people

Nutritional Information (Per Serving):
Calories: 450
Protein: 32g
Carbohydrates: 40g
Fat: 18g
Fiber: 2g
Sugar: 10g
Sodium: 520mg

Ingredients List

The Chicken Marinade:

• 1½ lbs chicken tenderloins (or boneless skinless chicken breasts or thighs)
• 1 cup pineapple juice (canned or fresh)
• ¼ cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)

The Coconut Rice:

• 1½ cups jasmine rice, rinsed
• 1 cup coconut milk (full-fat or light)
• 1¼ cups water
• ½ teaspoon salt

Optional Garnish:

• Fresh chopped cilantro or green onions

Grilled Pineapple:

• 1 small pineapple, peeled, cored, and sliced into rings or chunks

These simple ingredients work together to create an unforgettable dish full of color, aroma, and flavor.

Step-By-Step Cooking Instructions

1. Marinate the Chicken

Start by making the marinade. In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, and ginger. Stir until the sugar dissolves and everything is well combined.

Place the chicken tenderloins in a large resealable bag or a shallow dish. Pour the marinade over the chicken and make sure each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours. If you can, let it marinate overnight for the best flavor.

2. Prepare the Coconut Rice

While the chicken is marinating, prepare the rice. First, rinse the jasmine rice in a fine-mesh strainer until the water runs clear. This removes excess starch and helps the rice cook up fluffy.

In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover, and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid has been fully absorbed.

Once cooked, remove from heat and let the rice sit, covered, for an additional 5 minutes. Then fluff it with a fork and set aside.

3. Cook the Chicken

Remove the chicken from the marinade and discard the leftover liquid. You can either grill the chicken or cook it in a skillet.

• To Grill: Preheat your grill to medium heat. Lightly oil the grates and grill the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.
• To Pan-Fry: Heat a bit of oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes on each side, or until golden brown and fully cooked through.

Transfer the cooked chicken to a plate and let it rest for a few minutes.

4. Grill the Pineapple

While the chicken rests, prepare your pineapple. Slice the fresh pineapple into rings or thick chunks. Place them directly on a hot grill or skillet and cook for 2–3 minutes per side, until you see grill marks and the sugars start to caramelize.

Grilled pineapple adds a sweet, smoky element to the dish that really brings the tropical flavors together.

5. Assemble the Dish

Scoop a generous serving of coconut rice onto each plate. Top with several pieces of the grilled chicken and a few slices of grilled pineapple. Finish with a sprinkle of chopped cilantro or green onions if you’d like a pop of color and freshness.

How to Serve

This Hawaiian Chicken is best served warm, straight off the grill or stove. Here are a few fun serving ideas:

• Serve in shallow bowls to showcase the vibrant colors.
• Top with a drizzle of leftover coconut milk for extra creaminess.
• Add a squeeze of fresh lime juice for brightness.
• Garnish with toasted coconut flakes for texture and tropical flair.

Pairing Suggestions

To round out your Hawaiian Chicken, consider these pairings:

Side Dishes:

• Cucumber salad with rice vinegar and sesame seeds
• Steamed broccoli or snow peas for a touch of green
• Mango salsa or a simple fruit salad

Drinks:

• Chilled lemonade or lime spritzer
• Coconut water or iced green tea

For kids:
Serve with a side of buttered corn or sweet rolls to make it extra fun and filling.

Storage, Freezing & Reheating Instructions

Storing Leftovers:
Place any leftover chicken and rice in separate airtight containers. Store in the refrigerator for up to 3 days.

Freezing Instructions:
You can freeze the cooked chicken and coconut rice for up to 3 months. Wrap the chicken in foil or place it in freezer bags. Store the rice in a freezer-safe container.

Reheating Tips:
To reheat, microwave the rice and chicken separately until warmed through. You can also reheat the chicken in a skillet over medium heat for a few minutes to keep it from drying out.

Common Mistakes to Avoid

• Skipping the marinade time: Marinating for less than 2 hours can result in less flavorful chicken.
• Overcooking the chicken: Always check for doneness at 165°F to keep the meat juicy.
• Not rinsing the rice: This can cause the coconut rice to become sticky or gummy.
• Using too much pineapple juice: Stick to the measured amount to avoid an overly sweet marinade.
• Using low-fat coconut milk in rice: While it can work, it may not give you the same rich, creamy texture.

Pro Tips

• Marinate overnight for maximum flavor: The longer the chicken sits in the marinade, the better it tastes.
• Use fresh pineapple if possible: It caramelizes beautifully on the grill and tastes fresher than canned.
• Toast your rice beforehand: Lightly toasting the rinsed rice in a bit of oil before boiling adds a nutty depth.
• Let the rice sit after cooking: Giving it 5 minutes to rest makes it fluffier and less sticky.
• Grill the pineapple last-minute: This keeps it warm and juicy when serving.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of tenderloins?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and stay juicy even when grilled.

Can I substitute white rice for jasmine?
You can, but jasmine rice adds a more aromatic flavor and pairs beautifully with coconut milk.

Is canned pineapple okay?
Yes, canned pineapple rings are a convenient option. Just be sure to drain them before grilling.

Can I make this recipe dairy-free?
Absolutely. This dish is naturally dairy-free thanks to the use of coconut milk.

Can I cook the chicken in the oven?
Yes. Bake the marinated chicken at 400°F for 20–25 minutes, or until fully cooked.

Can I use low-fat coconut milk in the rice?
You can, but the texture may be less creamy than with full-fat coconut milk.

What can I use instead of brown sugar?
Honey or maple syrup can be used in a pinch, though they will slightly alter the flavor.

Can I make this ahead for a party?
Yes! Marinate and prep everything the day before. Reheat gently before serving.

How can I keep the chicken from sticking to the grill?
Make sure your grill grates are clean and oiled, and don’t flip the chicken too early.

Can I double this recipe?
Yes, just be sure to cook the chicken in batches if your grill or skillet isn’t big enough.

Conclusion & Call to Action

Hawaiian Chicken with Coconut Rice is one of those dishes that’s easy to fall in love with. It’s bright, flavorful, and just the right amount of indulgent without being too heavy. From the juicy, marinated chicken to the fluffy coconut rice and sweet grilled pineapple, every element works in harmony to bring a little island sunshine to your plate.

I hope this Hawaiian Chicken recipe becomes a new favorite in your kitchen, just like it has in mine. Give it a try, and when you do, I’d love to hear how it turned out. Leave a comment below with your thoughts, or better yet, snap a photo and tag me on social media. I can’t wait to see your version of this tropical dream dinner.

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