Grilled Hawaiian Chicken with Creamy Coconut Rice and Pineapple

Escape to the tropics without leaving your kitchen! This Grilled Hawaiian Chicken recipe is a symphony of flavors that hits every taste bud salty, sweet, tangy, and savory. Whether you are firing up the outdoor grill on a sunny afternoon or using a cast-iron grill pan on a Tuesday night, this meal delivers a restaurant-quality experience in under 40 minutes. The star of the show is the tender chicken marinated in a garlicky pineapple-soy infusion, but the creamy coconut rice and charred pineapple rings elevate it to a complete, balanced feast. It is the ultimate “vacation on a plate” that is healthy enough for your weekly rotation and impressive enough for weekend guests.

Why You’ll Love This Recipe

There are three main reasons this Grilled Hawaiian Chicken deserves a spot in your permanent recipe binder. First, the flavor profile is incredibly balanced; the acidity of the pineapple juice tenderizes the chicken while the brown sugar and honey create a beautiful, sticky glaze. Second, it is a meal prep superstar. The chicken and coconut rice stay moist and flavorful for days, making your weekday lunches something to actually look forward to. Finally, it is incredibly versatile. You can use an outdoor grill for that authentic smoky char or a simple non-stick skillet indoors, and the results remain consistently delicious and juicy every single time.

What Is Grilled Hawaiian Chicken?

“Hawaiian-style” chicken typically refers to a preparation method influenced by Huli Huli chicken, a staple of Hawaiian cuisine. It relies on a marinade composed of pineapple juice, soy sauce, and aromatics like garlic and ginger. This combination reflects the multicultural culinary history of the islands, blending indigenous tropical ingredients with Asian flavor profiles. Our version simplifies this for the home cook while maintaining that signature sweet-and-savory profile. By pairing the chicken with coconut rice—a staple across various tropical regions—and grilled fresh fruit, we create a cohesive dish that mimics the bright, vibrant energy of a traditional island plate lunch.

Ingredients Overview

To achieve the best results, quality ingredients are key. For the chicken, we use tenderloins because they cook quickly and remain soft. However, chicken breasts or thighs work just as well if sliced into strips.

The marinade is a power-packed blend:

• Pineapple Juice & Fresh Pineapple: Provides sweetness and natural enzymes for tenderizing.
• Soy Sauce: Adds the essential umami and saltiness.
• Aromatics: 5-6 cloves of fresh garlic provide a punchy contrast to the sugar.
• The Glaze: Honey is brushed on at the very end to create a glossy, finger-licking finish that caramelizes under the heat.

For the Coconut Rice, we combine Basmati or Jasmine rice with a mix of water and full-fat canned coconut milk. The coconut milk adds a rich, velvety texture and a subtle nutty aroma that perfectly complements the tangy chicken. Don’t forget the fresh parsley for a pop of color and a clean, herbaceous finish!

Ingredient Substitutions & Tips

If you don’t have everything on hand, don’t worry! This recipe is very forgiving.

• The Soy Sauce: If you are gluten-free, substitute with Tamari or Coconut Aminos.
• The Sweetener: Replace brown sugar with honey or maple syrup in the marinade if preferred.
• The Rice: If you’re watching your carbs, you can serve the chicken over cauliflower rice, though you’ll miss out on that creamy coconut infusion.
• The Oil: Any neutral oil like avocado or grapeseed oil works perfectly in place of canola.
• Fresh vs. Canned: Always opt for fresh pineapple for grilling; canned pineapple is often too soft and will fall apart on the grates.

Step-by-Step Instructions

1. Prepare the Marinade: In a food processor or blender, combine the pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil. Pulse until the garlic is fully incorporated and the mixture is smooth.
2. Marinate the Chicken: Place your chicken tenderloins in a large zip-lock bag and pour in the marinade. Squeeze out the excess air and massage the bag to ensure every piece is coated. Let this sit in the fridge for at least 1 hour. For the most intense flavor, 24 hours is ideal.
3. Cook the Coconut Rice: While the chicken marinates, combine the rice, coconut milk, and water in a medium pot. Bring to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 17-20 minutes. Pro Tip: Do not peek! Opening the lid lets out the steam necessary for fluffy rice.
4. Grill the Chicken: Heat your grill or skillet over medium-high heat. Once hot, add the chicken. Cook for about 4-5 minutes per side until the internal temperature reaches 165°F.
5. The Honey Glaze: In the last 60 seconds of cooking, brush honey generously over both sides of the chicken. The heat will cause it to bubble and stick to the marinade.
6. Grill the Pineapple: While the chicken rests, place your 1/2-inch thick pineapple slices on the grill. Cook for 2-3 minutes per side until you see beautiful charred grill marks.
7. Assemble: Scoop a generous portion of coconut rice onto a plate, top with chicken and a pineapple slice, and garnish with fresh parsley.

Expert Baking/Cooking Tips

• Rinse the Rice: Always rinse your dry rice in a fine-mesh strainer until the water runs clear. This removes excess surface starch, preventing the coconut rice from becoming gummy.
• Room Temp Chicken: Take your chicken out of the fridge about 15 minutes before grilling. This ensures it cooks evenly through the center without burning the sugary marinade on the outside.
• Clean Grates: High-sugar marinades can stick to the grill. Ensure your grill is well-oiled right before adding the chicken to prevent tearing the meat when you go to flip it.
• Internal Temp: Use a meat thermometer! Chicken tenderloins are lean and can dry out quickly if overcooked even by a minute.

The Science of Pineapple Marinades

Why does this chicken turn out so tender? It’s all about Bromelain. Fresh pineapple contains a powerful enzyme called bromelain that breaks down protein chains in meat. This is why pineapple is one of nature’s best tenderizers. However, a word of caution: if you marinate the chicken for longer than 24 hours, the enzymes can over-tenderize the meat, giving it a mushy texture. For the perfect “snap” and chew, stay within the 4 to 12-hour window. Interestingly, canned pineapple juice is pasteurized, which deactivates the bromelain, so if you want the tenderizing effect, fresh juice is your best friend!

Serving Suggestions

This dish is a complete meal on its own, but you can enhance the experience with a few additions. A side of steamed bok choy or a crispy slaw with a sesame-ginger dressing adds a refreshing crunch. If you like heat, a drizzle of Sriracha or a sprinkle of red pepper flakes over the honey glaze creates a fantastic “hot honey” Hawaiian vibe. For an extra tropical touch, serve the entire meal inside a hollowed-out pineapple half—this is always a hit at dinner parties!

Storage & Make-Ahead Tips

Grilled Hawaiian Chicken is excellent for meal prep. Store the chicken, rice, and pineapple in airtight containers in the refrigerator for up to 4 days. When reheating, add a teaspoon of water to the rice and cover it to help it steam and regain its fluffy texture in the microwave. You can also freeze the marinated (uncooked) chicken in its zip-lock bag for up to 3 months. Just thaw it in the fridge overnight and it’s ready to grill!

FAQs

Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice the breasts into even strips or “tenders” so they cook at the same rate and absorb the marinade effectively.

What if I don’t have a blender for the marinade?
You can finely mince the ga/tasrlic and whisk all the ingredients together in a bowl. The blender just helps create a more emulsified, smooth coating.

Is coconut milk from a carton okay for the rice?
It’s better to use canned full-fat coconut milk. The carton version is diluted with water and won’t give the rice that signature richness and creamy mouthfeel.

How do I know when the pineapple is done?
Look for the sugars to start caramelizing. The fruit will turn a deeper golden yellow and develop dark brown or black grill marks. It only takes a few minutes!

Final Thoughts

This Grilled Hawaiian Chicken with Coconut Rice is the perfect balance of effort and reward. It brings bright, sunny flavors to your table any time of the year. With the creaminess of the rice, the char of the pineapple, and the savory depth of the garlic-soy marinade, it’s a dish that satisfies every craving. Give it a try this week, and don’t be surprised when your family asks for it again next Sunday!

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