Description
Hawaiian Chicken with coconut rice is a sweet, savory, and tangy tropical dinner featuring juicy grilled chicken and caramelized pineapple served over creamy rice.
Ingredients
Scale
- 1 1/2 lbs chicken tenderloins
- 1/2 fresh pineapple
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5–6 cloves garlic
- 2 tbsp canola oil
- 2 tbsp honey
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- 1 tbsp fresh parsley
Instructions
- Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil to make marinade
- Add chicken to marinade and refrigerate for at least 1 hour
- Heat grill pan and cook chicken until internal temperature reaches 165°F, flipping halfway
- Brush cooked chicken with honey on both sides
- Slice pineapple and grill until lightly charred
- Cook rice with coconut milk and water until tender
- Serve chicken and pineapple over coconut rice and garnish with parsley
Notes
- Marinate chicken longer for deeper flavor
- Keep rice covered while cooking to retain moisture
- Cooking times may vary depending on equipment
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 879
- Sugar: 40
- Sodium: 1517
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 100
- Fiber: 3
- Protein: 57
- Cholesterol: 145