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Hawaiian chicken and grilled pineapple on a serving platter with coconut rice for a summer party spread

Hawaiian Chicken with Coconut Rice

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 3 people

Equipment

  • Grill pan or outdoor grill, food processor or blender, meat thermometer

Ingredients
  

Hawaiian Chicken:

  • ~1½ lbs chicken tenderloins (7–8 pieces)
  • ½ fresh ripe pineapple
  • ¼ cup pineapple juice
  • ¼ cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5–6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey

Coconut Rice:

  • 1 cup basmati or jasmine rice
  • ¾ cup unsweetened coconut milk (canned)
  • ¾ cup water
  • 1 tbsp fresh parsley, chopped

Instructions
 

Hawaiian Chicken:

  • In a food processor or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until smooth to create the marinade.
  • Place chicken tenderloins and marinade in a zip-lock bag. Seal and mix well to coat all pieces evenly. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for best flavor.
  • Grease a grill pan, cast iron grill, outdoor grill, or non-stick skillet.
  • Cook chicken, flipping halfway through, until the internal temperature at the thickest part reaches 165°F. Once fully cooked, immediately brush honey generously on both sides and remove from heat.
  • Slice fresh pineapple into ½–1 inch thick rings. Grill on both sides until caramelized with grill marks.

Coconut Rice:

  • On the stovetop, combine rice, water, and coconut milk in a pot. Bring to a boil.
  • Once boiling, reduce to medium-low heat. Cover with a tight lid and do not open. Cook for approximately 17–20 minutes. (Cook time may vary depending on your stove and pot.) Remove from heat.
  • If using a rice cooker, follow the rice cooker instructions, using a 1:1 ratio of coconut milk to water to substitute the water.

To Serve:

  • Scoop coconut rice into a bowl or plate. Place chicken and grilled pineapple on top. Sprinkle with fresh chopped parsley. Enjoy!

Notes

  • Different stoves and pots heat at different rates - cook time for the rice may vary. Check at the 17-minute mark.
  • Rice cup measurements are based on U.S. cup measurements, not the cup that typically comes with a rice cooker.
  • The longer you marinate the chicken, the more flavorful the result. Overnight marinating is highly recommended.
  • Brush honey on the chicken after cooking - not during - to prevent burning.
NUTRITION (per serving, approximate)
Calories: 879 kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Potassium: 1339mg | Fiber: 3g | Sugar: 40g | Vitamin C: 81mg