Hawaiian Chicken with Coconut Rice Recipe
This Hawaiian Chicken with Coconut Rice recipe features tender grilled chicken breasts marinated in a tangy pineapple-soy blend, served over fragrant coconut-infused jasmine rice. The dish is topped with fresh green onions and sesame seeds for a delightful tropical flair, perfect for a flavorful and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
For the Marinade and Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon black pepper
For the Coconut Rice
- 1 can (14 oz) coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 teaspoon salt
For Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a large bowl, combine pineapple juice, soy sauce, brown sugar, vegetable oil, minced garlic, minced ginger, and black pepper. Stir well to create a balanced marinade.
- Marinate the Chicken: Place the chicken breasts into the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight to infuse maximum flavor.
- Preheat the Grill: Heat your grill or stovetop grill pan over medium-high heat to prepare for cooking the chicken evenly.
- Grill the Chicken: Remove chicken breasts from the marinade, discarding the excess marinade. Grill the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C) and the meat is no longer pink inside. Allow the chicken to rest a few minutes off the heat.
- Cook the Coconut Rice: While grilling the chicken, in a medium saucepan combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is fully absorbed.
- Fluff and Rest Rice: Remove rice from heat, fluff gently with a fork, and let it sit covered for 5 minutes to complete the cooking process.
- Serve the Dish: Slice the rested grilled chicken and serve it over a bed of the creamy coconut rice. Garnish with sliced green onions and a sprinkle of sesame seeds for added color and flavor.
Notes
- Marinate chicken overnight to enhance the tropical flavors.
- Use a meat thermometer to ensure chicken is cooked to the safe internal temperature of 165°F (75°C).
- For a gluten-free option, use tamari instead of soy sauce.
- Jasmine rice can be substituted with basmati rice if preferred.
- If you don’t have a grill, a grill pan or regular skillet over medium-high heat works well.
Keywords: Hawaiian chicken, coconut rice, grilled chicken, tropical marinade, pineapple chicken, jasmine rice, easy dinner
