Hawaiian Chicken with Coconut Rice

There was a time when I desperately craved the flavors of summer while being buried under the weight of a long winter. That’s when I stumbled upon a tropical dish that changed my weeknight dinner game: Hawaiian Chicken with Coconut Rice. The sweet tang of pineapple, savory notes from soy and garlic, and the subtle creaminess of coconut rice created a combination that instantly transported me to warmer shores—without leaving my kitchen.

This recipe is a dream come true for beginner cooks. It’s simple to prepare, uses pantry-friendly ingredients, and delivers vibrant, tropical flavors with minimal effort. Best of all, it’s a quick and healthy meal that feels indulgent but is surprisingly wholesome. Whether you’re cooking for your family or trying to impress dinner guests, this easy sheet pan dinner-style dish is guaranteed to shine.

Why This Recipe is Special

This Hawaiian chicken dish blends Polynesian-inspired flavors with the comfort of a homestyle meal. What makes it especially unique is:

• A vibrant marinade made from pineapple juice, soy sauce, garlic, and more, delivering sweet, salty, tangy notes in every bite.
• Grilled pineapple that adds natural caramelization and bursts of tropical sweetness.
• Coconut rice that adds a creamy, aromatic base to balance the richness of the chicken.
• Versatility: grill it, pan-fry it, or adapt it to what you have on hand.
• A make-ahead-friendly marinade that gets better with time.

Ingredients and Preparation

Chicken Tenderloins
These cook quickly and soak up flavor beautifully. You can also use chicken thighs or breasts if preferred. Tenderloins keep it juicy and tender for beginners.

Pineapple Juice
Adds citrusy sweetness and tenderizes the chicken. Canned or fresh both work—go for what’s easiest.

Soy Sauce
The salty backbone of the marinade. Low-sodium options are great if you’re watching salt intake.

Ketchup
Yes, ketchup! It adds tang and subtle acidity. It also helps glaze the chicken slightly when cooking.

Brown Sugar
This deepens the sweetness and contributes to caramelization on the grill or pan.

Fresh Garlic
Brings bold, aromatic depth. Stick with fresh—garlic powder just doesn’t deliver the same punch.

Neutral Oil (like Canola or Vegetable)
Helps blend the marinade and ensures even cooking. Olive or avocado oil work too.

Honey
Brushed on after cooking for a glossy, sticky finish and an added layer of flavor.

Coconut Milk
For the rice. This is the game-changer—it turns basic rice into a creamy, fragrant base.

Basmati or Jasmine Rice
These rice types hold the coconut milk well and add an extra layer of fragrance.

Fresh Pineapple
Grilling fresh slices brings out natural sugars and adds irresistible charred sweetness.

Optional Garnishes
Fresh parsley or chopped cilantro adds a splash of color and freshness at the end.

Step-by-Step Instructions

Step 1 In a blender or food processor, blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil into a smooth marinade. If you’re mixing by hand, be sure to finely mince the garlic first.

Step 2 Place chicken in a zip-top bag or shallow dish and pour the marinade over. Let it marinate in the fridge for at least 1 hour, but ideally up to 24 hours for maximum flavor.

Step 3 While the chicken marinates, slice fresh pineapple into rings or thick chunks. Set aside for grilling later.

Step 4 To cook the chicken, heat a grill pan, outdoor grill, or nonstick skillet over medium-high heat. Lightly oil the surface, then place chicken on the pan. Cook until fully done (internal temp 165°F), flipping once halfway through. This usually takes about 3–5 minutes per side depending on thickness.

Step 5 Brush honey on both sides of the hot chicken once it’s off the grill. Let it rest for a few minutes before slicing or serving.

Step 6 Grill the pineapple slices for about 2–3 minutes per side until golden and caramelized. A little charring is great.

Step 7 To make the coconut rice, bring rice, coconut milk, and water to a boil in a pot. Then reduce heat, cover tightly, and simmer for 17–20 minutes. Avoid lifting the lid during cooking. Let sit covered off heat for 5 minutes.

Step 8 Fluff the rice and serve a generous scoop topped with chicken and grilled pineapple. Finish with herbs if using.

Beginner Tips and Notes

• Marinating Matters: If time allows, marinate overnight. It makes a big difference in depth of flavor.
• Don’t Overcook: Chicken is done at 165°F internally. Use a meat thermometer to avoid drying it out.
• No Grill? No Problem: A nonstick skillet or cast-iron pan works beautifully. Just skip the grill marks.
• Rice Stickiness: If your rice turns out mushy, it may have had too much liquid or wasn’t left to steam off heat.
• Time-Saving Tip: Pre-cut pineapple or canned pineapple rings work if you’re in a hurry.
• Tool Swap: No blender? Just whisk the marinade well by hand.

Serving Suggestions

• Side Pairings: Add a fresh cucumber salad or simple sautéed green beans for balance.
• Sauce Ideas: A drizzle of spicy mayo or sweet chili sauce can enhance the tropical vibe.
• Leftover Magic: Store leftovers in airtight containers for up to 3 days. Reheat chicken gently to retain moisture.
• Repurpose It: Use leftovers in tacos, wraps, or chopped into salads for easy meal preps.

Conclusion

You don’t need to be a seasoned chef to enjoy restaurant-worthy meals at home. This lemon herb chicken recipe with grilled pineapple and creamy coconut rice offers bold flavor with minimal stress. It’s one of those quick and healthy meals you’ll turn to again and again. If you try it, I’d love to hear how it turned out—drop a comment and share your kitchen adventure!

Whether you’re dreaming of island life or just need dinner on the table in under an hour, this easy sheet pan dinner-style recipe delivers warmth, flavor, and fun with every bite.

FAQ About Hawaiian Chicken with Coconut Rice

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