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Amelia Taylor

Hawaiian Chicken with Coconut Rice

A yummy, easy and super flavorful dinner meal! Grilled Hawaiian Chicken recipe bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Equipment Method Notes

Ingredients
  

  • Hawaiian Chicken
  • ▢~1 1/2 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
  • Coconut Rice
  • ▢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
  • Meat Thermometer

Method
 

  1. Hawaiian Chicken
  2. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
  3. Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
  4. Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
  5. Cook chicken until it reaches 165℉. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
  6. Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
  7. Coconut Rice
  8. On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
  9. If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
  10. Combine
  11. Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Notes

  • Note 1: Different stoves and pots heat up at different rate, cook time may vary.
  • Also note that cup measurements for the rice is based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.
Nutrition
Calories: 879kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Potassium: 1339mg | Fiber: 3g | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg