Hawaiian Chicken with Coconut Rice: Easy Weeknight Recipe
Grilled chicken tenderloins marinated in a pineapple-savory blend, served over creamy coconut rice. Sweet, tangy, and tender with tropical flavors and textures.
Ingredients
- Chicken tenderloins (1 1/2 lbs, ~7-8 pieces)
- Fresh ripe pineapple (1/2) or canned pineapple chunks (2 cups)
- Pineapple juice (1/4 cup) or unsweetened canned juice
- Soy sauce (1/4 cup, low-sodium optional; gluten-free tamari optional)
- Ketchup (3 tbsp) or tomato paste + vinegar (1 tbsp each + 1 tsp)
- Brown sugar (2 tbsp) or coconut sugar
- Fresh garlic (5-6 cloves, minced) or garlic paste (2 tsp)
- Coconut milk (1 cup)
- White rice (1 1/2 cups), uncooked
- Cilantro (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- Combine pineapple juice, soy sauce, ketchup, brown sugar, and minced garlic in a bowl to create the marinade.
- Add chicken tenderloins to the marinade and refrigerate for 1 hour.
- Grill chicken over medium-high heat (or pan-sear) until cooked through, basting with remaining marinade (12-15 minutes total). Set aside.
- In a medium pot, combine rice, coconut milk, water (1:1 ratio, total 2 cups liquid), and a pinch of salt. Bring to boil, then simmer 15-18 minutes until liquid absorbs.
- Top coconut rice with grilled chicken slices, glazed with honey (if desired), and garnish with grilled pineapple rings and cilantro.
Notes
Canned pineapple and juice work well for quick prep
Use a 1:1 coconut milk to water ratio for creamier rice without greasiness
Brush chicken with honey while grilling for extra shine
Marinate no longer than 1 hour to avoid pineapple enzymes over-tenderizing meat
Use a 1:1 coconut milk to water ratio for creamier rice without greasiness
Brush chicken with honey while grilling for extra shine
Marinate no longer than 1 hour to avoid pineapple enzymes over-tenderizing meat
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 35gFat: 14gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgFiber: 3gSugar: 22g
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