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