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Hawaiian Chicken with Coconut Rice brings together juicy grilled chicken, caramelized pineapple, and creamy coconut rice for a tropical feast. This dish blends sweet and savory flavors, making it a crowd-pleasing meal that's perfect for family dinners or casual gatherings. The marinade infuses the chicken with a tangy, umami-rich flavor, while the coconut rice adds a touch of creaminess and richness to every bite.
This recipe has become a staple in my household because it’s so versatile and easy to make. Whether it’s for a weeknight dinner or a summer BBQ, the combination of grilled chicken and coconut rice always delivers. The aroma of caramelized pineapple and coconut rice is irresistible, and the dish is as beautiful as it is delicious.
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Essential Ingredients
- Chicken tenderloins (or breast/thighs): Tenderloins cook quickly and stay juicy, but you can use chicken breasts or thighs based on preference. Ensure the chicken is fresh and trimmed of excess fat.
- Pineapple juice: Adds sweetness and acidity to the marinade, tenderizing the chicken and infusing it with tropical flavor.
- Soy sauce: Provides a savory, umami base for the marinade. Use low-sodium soy sauce if preferred.
- Ketchup: Adds a touch of sweetness and helps thicken the marinade.
- Brown sugar: Enhances the sweetness and helps caramelize the chicken during grilling.
- Fresh garlic, minced: Adds depth and aroma to the marinade.
- Canola oil: Helps the marinade coat the chicken evenly and prevents sticking on the grill.
- Honey (for brushing): Creates a sticky, caramelized glaze on the chicken.
- Basmati or jasmine rice: Both work well for coconut rice, providing a fragrant and fluffy base.
- Coconut milk (unsweetened, canned): Adds creaminess and tropical flavor to the rice. Shake the can well before using.
- Fresh pineapple slices: Grilled pineapple adds sweetness and a beautiful presentation.
Creating Your Dish
- Prepare the marinade:
- Combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a bowl or zip-top bag. Add the chicken and marinate for 1-24 hours. Turn the chicken occasionally for even flavor distribution.
- Make the coconut rice:
- Rinse the rice thoroughly to remove excess starch. Cook it in a mixture of coconut milk and water (1:1 ratio) according to package instructions. Let it rest covered for 10 minutes after cooking, then fluff with a fork.
- Grill the chicken and pineapple:
- Preheat the grill or grill pan and clean the grates. Grill the chicken until it reaches an internal temperature of 165°F, brushing with honey on both sides. Grill pineapple slices until caramelized and slightly charred.
Through countless grilling sessions, I’ve learned that patience and preparation are key. Letting the chicken marinate overnight enhances the flavor, while properly prepping the grill ensures beautiful grill marks and even cooking. The result is tender, flavorful chicken that’s perfect for any occasion.
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Creative Variations
- Protein Swap: Use chicken thighs for more moisture, shrimp (marinate for 30 minutes), or extra-firm tofu for a vegetarian option.
- Marinade Variations: Add grated ginger, sesame oil, or teriyaki sauce for extra flavor. Substitute maple syrup for brown sugar for a different sweetness.
- Side Dish Alternatives: Serve with cauliflower coconut rice (low-carb), Asian slaw, stir-fried vegetables, or traditional Hawaiian macaroni salad.
Storage Solutions
- Leftover chicken: Refrigerate in an airtight container for up to 3-4 days. Freeze cooked chicken for up to 3 months.
- Leftover coconut rice: Refrigerate for up to 5 days. Reheat gently with a splash of water to restore moisture.
This Hawaiian Chicken with Coconut Rice is more than just a meal—it’s a celebration of tropical flavors and simple cooking. Whether you’re grilling outdoors or cooking indoors, this dish is sure to transport you to a Hawaiian paradise. It’s become a favorite in my home, and I hope it will in yours too!
Frequently Asked Questions
- → How long can I marinate the chicken?
- You can marinate the chicken for 1 hour minimum, or up to 24 hours for maximum flavor absorption.
- → Can I use canned pineapple instead of fresh?
- Yes, you can use canned pineapple rings, but fresh pineapple will provide better caramelization when grilled.
- → What's the best way to store leftovers?
- Store the chicken and rice in separate airtight containers in the refrigerator for up to 3 days.
- → Can I make this recipe without a grill?
- Yes, you can use a grill pan, cast iron skillet, or regular non-stick pan instead of a grill.
- → Is there a substitute for coconut milk in the rice?
- While coconut milk provides the best tropical flavor, you can use regular water or chicken broth instead.