Description
This easy Hawaiian Chicken with Coconut Rice recipe is a tropical-inspired meal featuring juicy marinated chicken, sweet grilled pineapple, and fluffy coconut rice. It’s perfect for weeknight dinners or backyard gatherings.
Ingredients
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1½ lbs chicken tenderloins
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1 cup pineapple juice
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¼ cup low-sodium soy sauce
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2 tbsp brown sugar
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2 cloves garlic, minced
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1 tsp grated ginger
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1½ cups jasmine rice, rinsed
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1 cup coconut milk
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1¼ cups water
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½ tsp salt
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1 small pineapple, sliced
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Optional: chopped cilantro or green onions for garnish
Instructions
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Mix pineapple juice, soy sauce, sugar, garlic, and ginger for the marinade.
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Marinate chicken for at least 2 hours or overnight.
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Rinse rice. Cook it with coconut milk, water, and salt until fluffy.
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Grill or pan-fry chicken until cooked through and slightly charred.
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Grill pineapple slices until caramelized.
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Serve chicken and pineapple over coconut rice. Garnish if desired.
Notes
- Marinating overnight gives the best flavor.
- Use full-fat coconut milk for extra creaminess.
- Substitute chicken thighs or breasts if preferred.
- Fresh pineapple caramelizes better than canned.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Pan-Frying
- Cuisine: Hawaiian-Inspired