Imagine tender chicken glazed with a sweet pineapple sauce, paired with fluffy, creamy coconut rice—Hawaiian Chicken with Coconut Rice brings the islands to your table in the simplest, most delicious way. Every bite balances tropical sweetness, gentle savory notes, and a hint of aromatic coconut, creating a meal that feels both special and effortless.
Table of Contents
Ingredients and Flavor Essentials for Hawaiian Chicken with Coconut Rice
Must-Have Ingredients
To make Hawaiian Chicken with Coconut Rice, gather the following ingredients. The table below makes it easy to see exactly what you need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs or breasts | 1.5 lbs | Thighs are juicier, breasts work too |
| Pineapple chunks (fresh or canned) | 1 cup | Adds natural sweetness |
| Soy sauce | 1/4 cup | For savory depth |
| Honey | 2 tbsp | Balances sweet and salty flavors |
| Garlic | 3 cloves, minced | Adds aroma and warmth |
| Fresh ginger | 1 tbsp, grated | Provides a zesty, tropical kick |
| Jasmine rice | 1 1/2 cups | Base for coconut rice |
| Coconut milk | 1 1/4 cups | Gives rice creamy texture |
| Water | 1/2 cup | For cooking rice |
| Salt | 1/2 tsp | Balances flavors |
| Optional toppings | Green onions, toasted coconut, sesame seeds | For garnish and extra flavor |
How Each Ingredient Elevates the Dish
Each ingredient in Hawaiian Chicken with Coconut Rice is carefully chosen to create a balance of flavors:
- Chicken absorbs the marinade, becoming tender and juicy.
- Pineapple adds sweetness and a subtle tang to balance the savory soy sauce.
- Garlic and ginger bring aromatic warmth and depth.
- Honey enhances caramelization when grilling or pan-searing the chicken.
- Coconut milk makes the rice creamy and fragrant, complementing the tropical flavors.
- Optional toppings give texture, visual appeal, and a final flavor boost.
Together, these ingredients create a vibrant, flavorful dish that’s simple to make yet impressive to serve.
Discover great ideas like Cottage Cheese Chicken Parm Bowl for another easy, flavorful meal that pairs well with family favorites.
Marinating and Preparing the Chicken
How to Make the Perfect Pineapple Marinade
The secret to juicy, flavorful chicken is a well-balanced marinade. For Hawaiian Chicken with Coconut Rice, combine:
- 1 cup pineapple chunks (fresh or canned, lightly blended)
- 1/4 cup soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp grated ginger
Mix these ingredients in a bowl until smooth. The pineapple tenderizes the chicken naturally while the soy sauce, garlic, and ginger create that classic sweet-savory island flavor.
Tip: For a deeper flavor, let the chicken marinate for at least 30 minutes or up to 4 hours in the fridge.
Preparing and Cooking the Chicken
- Pat the chicken dry with paper towels to help the marinade stick better.
- Place the chicken in a resealable bag or shallow dish and pour the pineapple marinade over it. Make sure every piece is coated.
- Cover and refrigerate for at least 30 minutes. If you have time, marinating 2–4 hours gives the best flavor.
- Preheat a grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
- Cook the chicken 5–7 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Let the chicken rest 5 minutes before slicing—it keeps the juices locked in and tender.
Cooking the Coconut Rice
Ingredients for Creamy Coconut Rice
To make the perfect coconut rice for Hawaiian Chicken with Coconut Rice, you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Jasmine rice | 1 1/2 cups | Fluffy and fragrant |
| Coconut milk | 1 1/4 cups | Full-fat for creamier texture |
| Water | 1/2 cup | Helps cook the rice evenly |
| Salt | 1/2 tsp | Enhances flavor |
| Optional | Toasted coconut or green onions | For garnish and texture |
Using jasmine rice and coconut milk gives the rice a naturally sweet, creamy flavor that pairs perfectly with the tropical chicken marinade.
Step-by-Step Cooking Instructions
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir gently.
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
- Optional: Sprinkle with toasted coconut or chopped green onions for extra flavor and a pop of color.
Combining Chicken and Rice & Plating Tips
Assembling Your Hawaiian Chicken with Coconut Rice
Once the chicken is grilled and the coconut rice is ready, it’s time to bring everything together:
- Place a generous scoop of coconut rice on each plate.
- Slice the grilled pineapple-marinated chicken into even pieces and lay them over the rice.
- Optional: Drizzle some of the boiled marinade (turned into a sauce) over the chicken for extra flavor.
- Add a few pineapple chunks on top for color and a burst of tropical sweetness.
This simple assembly keeps the flavors distinct but harmonious, letting every bite include both juicy chicken and creamy rice.
Tips for Beautiful Presentation
- Use a shallow bowl or plate to showcase both rice and chicken.
- Garnish with toasted coconut, sesame seeds, or sliced green onions for texture and visual appeal.
- Add a small wedge of lime on the side for a hint of zesty brightness.
- Serve family-style on a large platter if feeding a crowd; it looks inviting and festive.
Pro Tip: Vibrant colors make the dish more appetizing. Consider using fresh pineapple and bright green herbs to create a tropical feel.
Looking for other visually stunning and easy-to-make meals? Check out Cottage Cheese Chicken Parm Bowl for inspiration on plating simple dishes beautifully.
Tips for Grilling & Cooking Like a Pro
Grilling Hawaiian Chicken with Coconut Rice is easier than it seems once you know a few simple tricks. Choosing the right cut of chicken is the first step. Thighs are naturally juicier and more forgiving on the grill, making them ideal for beginners, while breasts are leaner and can dry out if overcooked. If you use breasts, consider slicing them thin or allowing a slightly longer marination to keep them tender.
The marinade is your flavor powerhouse, and balancing sweetness, saltiness, and aromatic notes is key. The combination of pineapple, soy sauce, garlic, and ginger ensures each bite has depth and tropical flair. Letting the chicken marinate for at least 30 minutes allows the flavors to penetrate, while a 2–4 hour marination gives an even richer taste. Avoid over-marinating, as pineapple’s natural acidity can start “cooking” the chicken. A helpful trick is to reserve a small portion of the marinade before adding the chicken; after boiling it briefly, it makes a perfect finishing sauce.
Cooking the chicken properly is crucial for juicy results. Preheat your grill or skillet to medium-high heat to achieve a golden-brown caramelization without burning the outside. Lightly oil the surface to prevent sticking, and cook the chicken evenly, turning it once during cooking. The internal temperature should reach 165°F (74°C) to ensure it’s fully cooked. Once off the heat, allow the chicken to rest for about five minutes. This simple step locks in the juices and keeps every bite tender.
With these tips, you can grill or pan-sear your chicken confidently, achieving the perfect balance of flavor, juiciness, and tropical aroma. Once you master these techniques, making Hawaiian Chicken with Coconut Rice will feel effortless and enjoyable every time.
FAQs About Hawaiian Chicken with Coconut Rice
Can I make Hawaiian Chicken with Coconut Rice ahead of time?
Yes! The chicken can be marinated up to 4 hours in advance, and the coconut rice can be cooked 1–2 hours ahead. Store both separately in airtight containers in the fridge and reheat gently before serving to preserve flavor and texture.
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts are leaner than thighs, so slice them thin or marinate a bit longer to ensure they stay juicy. Thighs are more forgiving and naturally tender, but breasts work well for a lighter option.
Can I make this recipe gluten-free?
Yes. Simply use gluten-free soy sauce or tamari in the pineapple marinade. All other ingredients—chicken, coconut milk, pineapple, and rice—are naturally gluten-free.
How do I get the coconut rice extra creamy?
Use full-fat coconut milk and avoid rinsing it out too quickly. Cooking the rice on low heat and letting it sit covered for 5 minutes after cooking allows it to absorb all the coconut flavor, giving a rich, creamy texture.
Can I add vegetables to the dish?
Yes! Sautéed bell peppers, snap peas, or pineapple chunks can be added either during the last few minutes of cooking the chicken or as a topping. This enhances both flavor and color, making the dish even more vibrant.
Conclusion
Hawaiian Chicken with Coconut Rice is a vibrant, flavorful dish that brings a taste of the islands straight to your table. With tender, juicy chicken, a sweet pineapple marinade, and creamy coconut rice, it’s a meal that’s both comforting and exciting. Simple to prepare yet full of tropical flair, this recipe is perfect for anyone looking to enjoy bold flavors without complicated steps.
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Hawaiian Chicken with Coconut Rice: A Taste of the Islands
- Total Time: 1 hour (including minimum marination)
Description
Tender, juicy chicken glazed with a sweet pineapple-ginger marinade paired with creamy, fragrant coconut rice. A tropical flavor explosion in every bite that’s simple to prepare and irresistibly delicious.
Ingredients
For the Chicken & Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts (thighs are juicier)
1 cup pineapple chunks (fresh or canned)
1/4 cup soy sauce
2 tbsp honey
3 cloves garlic, minced
1 tbsp fresh ginger, grated
For the Coconut Rice:
1 1/2 cups jasmine rice
1 1/4 cups coconut milk (full-fat for creamier texture)
1/2 cup water
1/2 tsp salt
Optional Toppings / Garnish:
Toasted coconut
Chopped green onions
Sesame seeds
Instructions
Marinate the Chicken: Blend pineapple chunks, soy sauce, honey, garlic, and ginger. Coat the chicken and marinate for at least 30 minutes or up to 4 hours.
Cook the Chicken: Preheat grill or skillet over medium-high heat. Grill chicken 5–7 minutes per side until golden brown and 165°F internally. Let rest 5 minutes before slicing.
Cook the Coconut Rice: Rinse jasmine rice. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes. Fluff with a fork.
Assemble: Place coconut rice on a plate, top with sliced chicken, drizzle with reserved marinade if desired, and garnish with green onions or toasted coconut.
Notes
Use chicken thighs for juicier meat, but breasts work if sliced thin.
Don’t skip resting the chicken; it keeps the meat tender and flavorful.
Boil leftover marinade to make a quick sauce for extra sweetness and depth.
Garnish with toasted coconut or green onions for visual appeal and extra texture.
Marinate for 2–4 hours if possible for a richer tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4