Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice is a tropical-inspired dish that blends sweet and savory flavors with island flair. Tender chicken is marinated in a pineapple-soy glaze, then grilled or pan-seared to perfection and served over creamy, fragrant coconut rice. It’s an easy weeknight dinner that tastes like a vacation on a plate.

Why You’ll Love This Recipe

This dish is a perfect balance of sweet, salty, and aromatic. The marinade infuses the chicken with flavor, while the coconut rice adds a rich and comforting base that complements it beautifully. It’s colorful, full of bold tropical vibes, and simple enough to make in under an hour. Whether you’re hosting a backyard barbecue or just want to switch up your dinner routine, this recipe will bring sunshine to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts
• Pineapple juice
• Soy sauce
• Brown sugar
• Garlic, minced
• Ginger, grated
• Lime juice
• Olive oil
• Salt and black pepper

For the coconut rice:

• Jasmine or basmati rice
• Canned coconut milk
• Water
• Salt
• Optional: shredded coconut for extra texture

Directions

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, lime juice, olive oil, salt, and pepper.
2. Add the chicken to a resealable bag or bowl and pour in the marinade. Let marinate for at least 30 minutes (or up to 8 hours).
3. While the chicken marinates, prepare the coconut rice by combining rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then cover and simmer until rice is tender and liquid is absorbed (about 15–18 minutes).
4. Heat a grill or skillet over medium-high heat and cook the marinated chicken for about 6–7 minutes per side, or until cooked through and nicely caramelized.
5. Serve the chicken over coconut rice, garnished with green onions, fresh pineapple chunks, or cilantro if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Marinating time: 30 minutes (minimum)
Cook time: 20–25 minutes
Total time: 1 hour (including marinating)

Variations

• Make it spicy: Add chili flakes or sriracha to the marinade.
• Use other proteins: Swap chicken for shrimp, tofu, or pork.
• Add grilled pineapple: Slice and grill pineapple rings for a caramelized topping.
• Include vegetables: Serve with grilled bell peppers, zucchini, or snap peas.
• Try cauliflower rice: For a lower-carb option, replace rice with cauliflower rice.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Microwave: Heat chicken and rice in short intervals until warm.
• Stovetop: Reheat gently in a skillet with a splash of water or coconut milk.

Freezing is also an option. Store the cooked chicken and rice separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use canned pineapple juice?

Yes, canned pineapple juice works well and is convenient for the marinade.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts are leaner and work great—just be careful not to overcook them.

How do I prevent the rice from getting mushy?

Use the correct rice-to-liquid ratio and avoid overcooking. Let it sit covered after cooking to absorb steam.

Is coconut rice sweet?

It has a subtle sweetness from the coconut milk, but it’s savory overall unless sweetened intentionally.

Can I make the marinade ahead of time?

Yes, you can make the marinade up to 2 days in advance and store it in the fridge.

What can I serve with this dish?

A green salad, grilled vegetables, or tropical fruit like mango or papaya make great sides.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to keep the dish gluten-free.

Can I cook the chicken in the oven?

Yes, bake at 400°F (200°C) for about 20–25 minutes or until fully cooked.

How long should I marinate the chicken?

At least 30 minutes is needed, but up to 8 hours gives the best flavor.

What type of rice works best for coconut rice?

Jasmine rice is preferred for its fragrance and soft texture, but basmati also works well.

Conclusion

Hawaiian Chicken with Coconut Rice brings a burst of tropical flavor to your dinner table with minimal effort. From the sweet and savory marinated chicken to the creamy coconut rice, every bite is rich in taste and texture. Whether you’re cooking for family or friends, this easy recipe delivers big flavor and warm island vibes all year round.

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