Can I use chicken thighs or breasts instead of tenderloins?

Yes, absolutely. You can substitute tenderloins with boneless skinless thighs or breasts. Just ensure the chicken is cooked through to an internal temperature of 165°F.

Can I cook the chicken without a grill?

Definitely. If you don’t have a grill, use a cast iron skillet or non-stick pan on the stovetop. You’ll still get a delicious result, though you’ll miss the slight smokiness of grilling.

How long should I marinate the chicken?

At least 1 hour is recommended, but for maximum flavor, marinate for up to 24 hours in the refrigerator. The longer it marinates, the deeper the flavor.

Hawaiian Chicken with Coconut Rice

Description

Hawaiian Chicken with Coconut Rice is a vibrant, tropical-inspired dish combining sweet pineapple, tangy soy marinade, and creamy coconut rice for a flavorful, healthy meal perfect for beginners and seasoned cooks alike.

Ingredients

Scale

For the Chicken

1½ lbs chicken tenderloins
½ fresh ripe pineapple, sliced
¼ cup pineapple juice
¼ cup soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
5–6 cloves fresh garlic, minced
2 tablespoons canola oil (or neutral oil of choice)
2 tablespoons honey (for glazing)

For the Coconut Rice

1 cup basmati or jasmine rice
¾ cup unsweetened coconut milk
¾ cup water
1 tablespoon chopped fresh parsley (optional, for garnish)

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Instructions

Make the Marinade: In a blender or food processor, combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil. Blend until smooth and well combined. This mixture will infuse the chicken with bold, tropical flavors.
Marinate the Chicken: Place chicken tenderloins in a zip-top bag or shallow dish and pour the marinade over. Seal or cover and refrigerate for at least 1 hour or up to 24 hours for deeper flavor penetration.
Cook the Chicken: Heat a grill, grill pan, or non-stick skillet over medium-high heat. Lightly oil the surface, then place the marinated chicken on the hot surface. Cook until golden and fully cooked through, flipping once midway. The chicken is done when its internal temperature reaches 165°F.
Add the Honey Glaze: Once the chicken is cooked, brush both sides generously with honey while still warm. This will create a beautiful glossy finish and enhance the sweet and savory flavor.
Grill the Pineapple: Slice fresh pineapple into rings or thick wedges and grill each side for 2–3 minutes until caramelized and slightly charred. This enhances the natural sugars and brings out a rich, fruity aroma.
Cook the Coconut Rice: In a pot, combine rice, coconut milk, and water. Bring to a boil over medium-high heat. Once boiling, reduce to low, cover with a tight-fitting lid, and simmer for 17–20 minutes without lifting the lid. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Assemble the Dish: Spoon coconut rice onto each plate, top with grilled chicken and pineapple, and sprinkle with chopped parsley if desired. Serve immediately and enjoy the island-inspired flavor.

Notes

For a smoky twist, use an outdoor grill for the chicken. If your rice ends up sticky, try rinsing it before cooking to remove excess starch. Canned pineapple can work in a pinch, though fresh is recommended for best texture and flavor. Leftovers make excellent rice bowls or wraps the next day.

Prep Time: 1 hour (includes marinating time)
Cook Time: 30 minutes
Category: Main Dish
Method: Grilling, Stovetop
Cuisine: Hawaiian-Inspired

Nutrition

Serving Size: 1 plate (chicken, rice, pineapple)
Calories: 879
Sugar: 40g
Sodium: 1517mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 100g
Fiber: 3g
Protein: 57g
Cholesterol: 145mg