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Sweet & Savory Hawaiian Chicken with Coconut Rice (Perfect for Meal Prep!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 66 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes (including marinating time)
  • Yield: 3 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian

Description

Hawaiian Chicken with Coconut Rice is a flavorful and easy-to-make dinner featuring tender grilled chicken tenderloins marinated in a sweet, tangy pineapple-soy sauce blend, served with caramelized grilled pineapple slices on a bed of fragrant coconut rice. This dish offers a perfect balance of salty, sweet, and savory tastes, ideal for meal prep and leftovers.

Ingredients

Scale

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

Instructions

  1. Make the Marinade: In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil together to create a flavorful marinade.
  2. Marinate the Chicken: Place chicken tenderloins into a zip-lock bag, pour in the marinade, and mix well ensuring all pieces are coated. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for deeper flavor.
  3. Grill the Chicken: Preheat a grill pan, cast-iron grill, charcoal grill, electric grill, or non-stick skillet and grease it lightly. Grill chicken tenderloins until internal temperature reaches 165℉, flipping halfway through cooking for even doneness.
  4. Brush with Honey: Once cooked, brush honey on both sides of the chicken tenderloins and remove them from the grill to rest.
  5. Grill Pineapple Slices: Slice the fresh pineapple into 1/2 to 1-inch thick slices and grill on both sides until caramelized and slightly charred.
  6. Cook Coconut Rice: On the stovetop, combine rice, coconut milk, and water in a pot. Bring to a boil, then reduce to medium-low heat, cover with a tight-fitting lid, and cook undisturbed for about 17-20 minutes until the rice is tender and liquid absorbed. Alternatively, use a rice cooker following the 1:1 ratio of coconut milk to water with your rice cooker instructions.
  7. Serve: Plate the coconut rice, top with grilled chicken and pineapple slices, and sprinkle with freshly chopped parsley. Enjoy this delicious Hawaiian-inspired meal!

Notes

  • Cooking times for rice may vary depending on stove and pot type; avoid lifting the lid during cooking for best results.
  • U.S. cup measurements are used for rice and liquids, which may differ from rice cooker cup sizes.
  • Marinating longer than 1 hour enhances the flavor greatly.

Find it online: https://recipes.mbeams.com/sweet-and-savory-hawaiian-chicken-with-coconut-rice-perfect-for-meal-prep/