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Hawaiian Chicken with Coconut Rice

Grilled Hawaiian chicken tenderloins served with caramelized pineapple slices and fragrant coconut rice — a tropical, salty-sweet dinner perfect for summer nights or easy meal prep!
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate time 1 hour
Total Time 35 minutes
Servings: 3 people
Course: Main Dish
Cuisine: Hawaiian, Tropical
Calories: 879
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken tenderloins (7–8 pieces)
  • 1/2 fresh ripe pineapple
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5–6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey
  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 tbsp fresh parsley, chopped

Equipment

  • grill pan
  • food processor or blender
  • Meat thermometer
  • ziplock bag for marinating
  • medium pot with lid for coconut rice

Method
 

  1. In a food processor, blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil to make the marinade.
  2. Add chicken and marinade to a ziplock bag. Seal and mix well. Marinate for 1 hour or up to 24 hours in the refrigerator.
  3. Heat grill pan or preferred grill. Cook chicken until it reaches 165°F, flipping halfway. Brush with honey on both sides, then remove from heat.
  4. Slice fresh pineapple into 1/2–1 inch rings and grill on both sides until caramelized.
  5. In a pot, bring rice, coconut milk, and water to a boil. Reduce to medium-low and cover tightly. Cook for 17–20 minutes. Let rest off heat.
  6. Serve grilled chicken and pineapple on a bed of coconut rice. Garnish with fresh parsley. Enjoy!

Notes

Marinate the chicken for up to 24 hours for maximum flavor. You can use a grill pan, cast iron, or non-stick skillet depending on what you have. Adjust rice cooking time depending on your stove or rice cooker model.