Grilled Hawaiian Chicken with Creamy Coconut Rice and Pineapple
This Grilled Hawaiian Chicken is a tropical escape on a plate! Tender chicken soaked in a garlicky pineapple-soy marinade, served alongside caramelized grilled pineapple and rich, creamy coconut rice. It’s an easy, high-protein meal that’s perfect for both weeknight dinners and healthy meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Cuisine: Hawaiian
Ingredients
Chicken tenderloins – 1.5 lbs (7-8 pieces)
Fresh ripe pineapple – 1/2 fruit
Pineapple juice – 1/4 cup
Soy sauce – 1/4 cup
Ketchup – 3 tbsp
Brown sugar – 2 tbsp
Fresh garlic cloves – 5-6 cloves
Canola oil – 2 tbsp
Honey – 2 tbsp
Basmati or Jasmine rice – 1 cup
Full-fat coconut milk – 3/4 cup
Water – 3/4 cup
Fresh parsley – 1 tbsp (chopped)
Instructions
Combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a blender; pulse until smooth.
Place chicken tenderloins in a zip-top bag with the marinade. Refrigerate for at least 1 hour (up to 24 hours).
Preheat a grill pan or outdoor grill to medium-high heat and grease lightly.
Grill chicken until the internal temperature reaches 165°F, flipping once.
In the final minute of cooking, brush honey over the chicken for a glossy, sweet finish.
Slice fresh pineapple into rings or wedges and grill for 2-3 minutes per side until charred.
In a pot, combine rice, coconut milk, and water. Bring to a boil, then simmer covered on low for 17-20 minutes.
Let the rice rest for 5 minutes, fluff with a fork, and serve with the chicken and pineapple. Garnish with parsley.
Notes
• Note 1: For the fluffiest rice, rinse your grains under cold water until the water runs clear to remove excess starch.
• For a low-sodium version, substitute soy sauce with coconut aminos.
• Ensure the grill is very hot before adding the pineapple to get those beautiful charred marks without overcooking the fruit.