This Hawaiian Chicken with Coconut Rice is a tropical delight! Juicy chicken is marinated in a tasty mix of soy sauce, pineapple, and garlic, then grilled to perfection.
The creamy coconut rice adds a wonderful sweetness that pairs perfectly. Whenever I make it, I feel like I’m on a mini vacation. Who doesn’t love a dinner that takes you to the islands? 🌴
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for this dish. If you’re looking for a healthier option, turkey breasts can work too! You can also use thighs for more flavor and juiciness.
Pineapple Juice: This ingredient adds tropical sweetness. If you don’t have any, orange juice can be a nice alternative, though it will change the flavor slightly. Also, fresh pineapple blended to juice will give a vibrant taste!
Soy Sauce: Regular soy sauce is great, but if you need a gluten-free option, use tamari. Coconut aminos is another lovely substitute that is less salty but adds a nice flavor.
Coconut Milk: For the coconut rice, I recommend full-fat coconut milk for richness. For a lighter option, you can use light coconut milk or even almond milk if you prefer. Just keep in mind that the coconut flavor will be less pronounced.
Fresh Ginger: Fresh ginger is fantastic for flavor. If you don’t have fresh ginger, you could use ground ginger, but limit to half a teaspoon since it’s more concentrated.
How Do I Achieve Tender and Flavorful Chicken?
The key to delicious chicken is in the marinade. Letting the chicken soak in the mixture of pineapple juice, soy sauce, brown sugar, garlic, ginger, and oil helps develop flavors. Keep these points in mind:
- Marinate for at least 30 minutes, but if you can, 2 to 4 hours is best for deeper flavor.
- Make sure to coat the chicken evenly and consider poking a few holes to let the marinade penetrate better.
- When grilling, don’t flip the chicken too soon; you want nice grill marks and a good sear.
- Use a meat thermometer to check for doneness at 165°F to ensure it’s juicy and safe to eat.
How to Make Hawaiian Chicken with Coconut Rice
Ingredients You’ll Need:
For the Hawaiian Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 can pineapple rings (for grilling, optional)
- Fresh parsley, chopped (for garnish)
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Shredded coconut for garnish (optional)
How Much Time Will You Need?
This dish takes about 30 minutes of preparation time, plus at least 30 minutes for marinating the chicken (you can marinate longer if you’d like!). Cooking the rice and chicken together will take another 25-30 minutes. So, you’re looking at around 1 to 1.5 hours total from start to finish!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by making the marinade! In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, olive oil, and a sprinkle of salt and pepper. Once mixed, add the chicken breasts, ensuring they are well coated in the marinade. Cover the bowl and place it in the fridge to marinate for at least 30 minutes, or up to 4 hours if you have the time!
2. Prepare the Coconut Rice:
While your chicken is soaking up all those lovely flavors, rinse the jasmine rice under cold water until the water runs clear. Then, in a saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Place the saucepan on medium heat and bring it to a boil.
3. Cook the Rice:
As soon as the mixture starts to boil, reduce the heat to low and cover the saucepan with a lid. Let it simmer for about 15-20 minutes or until all the liquid is absorbed. Once done, remove it from the heat and let it sit for an extra 5 minutes without lifting the lid. Fluff the rice with a fork before serving.
4. Grill the Chicken:
While the rice is cooking, preheat your grill to medium-high heat. Take the chicken breasts out of the marinade (remember to save that marinade!) and place them on the grill. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). If you have pineapple rings, grill those during the last few minutes until they have nice grill marks.
5. Glaze the Chicken (optional):
If you want to add an extra layer of flavor, you can simmer the reserved marinade in a small pot over low heat for about 5-10 minutes until it’s slightly thickened. Brush this glaze over the chicken during the last few minutes of grilling for a delightful finish!
6. Serve:
Time to plate up! Grab a generous scoop of coconut rice and place it on each plate. Top with the grilled chicken breasts and add those beautiful grilled pineapple rings on the side. Don’t forget to sprinkle some fresh parsley and shredded coconut on top if you have it—it makes everything look pretty!
7. Enjoy:
Serve hot and dig into your delicious Hawaiian Chicken with Coconut Rice. It’s a tropical feast right at your table. Enjoy every bite!
Can I Use Another Type of Rice Instead of Jasmine Rice?
Absolutely! You can substitute jasmine rice with basmati rice or even brown rice. Just keep in mind that cooking times may vary—brown rice typically takes longer to cook, so follow the package instructions for the best results.
How Can I Make the Chicken Spicier?
If you like some heat, try adding red pepper flakes or a splash of sriracha sauce to the marinade. You can also serve the finished dish with a drizzle of spicy chili sauce for an extra kick!
What Should I Do With Leftover Coconut Rice?
Store any leftover coconut rice in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of water and microwave for a minute or two, stirring occasionally, until warmed through. You can also use it as a base for a stir-fry or a side dish with another meal!
Can I Grill the Chicken Indoors?
Yes, if you don’t have access to an outdoor grill, you can use a grill pan on the stovetop. Heat the pan over medium-high heat and cook the chicken as directed. Just be sure to ventilate your kitchen well, as it may smoke a bit!
