Hawaiian Chicken with Coconut Rice is a bright and tasty dish that brings a little island vibe right to your kitchen. The chicken is juicy and flavorful, often marinated with sweet pineapple and tangy teriyaki sauce, while the coconut rice adds a creamy and slightly sweet twist that pairs so well with the savory chicken.
I love making this meal when I want something cheerful and a bit different from the usual weeknight dinners. It feels like a mini vacation on a plate! One tip I always use is to toast the rice lightly in a pan before cooking it with coconut milk — it gives extra flavor and a lovely aroma that fills the whole house.
Serving this with some fresh pineapple slices or a sprinkle of green onions really lifts the dish and makes it even more colorful. It’s always a hit with family and friends because it’s simple, but still packed with fun tropical flavors. Plus, the leftovers taste just as good the next day, which makes me happy when I don’t feel like cooking twice!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work fine too. For a leaner option, turkey cutlets can be a good swap.
Pineapple Juice and Rings: Fresh pineapple juice adds natural sweetness and tang. If you don’t have fresh, canned juice works. Canned pineapple rings are fine but fresh gives a better texture.
Soy Sauce and Brown Sugar: These create the salty-sweet balance. Use tamari or coconut aminos for gluten-free. Maple syrup or honey can replace brown sugar for natural sweetness.
Coconut Milk: Full-fat canned coconut milk makes the rice creamy and rich. Light coconut milk can be used if you want fewer calories, but the rice will be less creamy.
Rice: Jasmine rice gives a lovely aroma and softness. If unavailable, basmati or other long-grain white rice works well.
How Do I Get the Best Flavors When Marinating and Grilling?
Marinating is key to tasty chicken here. Follow these tips:
- Mix the marinade ingredients well so sugar dissolves and flavors combine.
- Marinate chicken for at least 30 minutes, but 1-2 hours is best for deep flavor.
- Remove chicken from marinade and pat dry before grilling to get a nice sear and avoid steaming.
- Grill over medium-high heat. Cook chicken without moving too much for those great grill marks.
- Grill pineapple rings briefly—only 1-2 minutes per side—to warm and caramelize slightly but avoid mushiness.
Optional: Boil the reserved marinade into a glaze to brush over chicken or drizzle on for extra flavor.
Equipment You’ll Need
- Medium bowl – Perfect for whisking together the marinade and coating the chicken evenly.
- Grill or grill pan – Essential for getting those nice char marks and smoky flavor on the chicken and pineapple.
- Saucepan with lid – Used to cook the coconut rice, keeping it tender and fluffy.
- Whisk or fork – For mixing marinade ingredients smoothly.
- Tongs – Handy for turning and removing the chicken and pineapple from the grill.
- Measuring cups and spoons – To get the perfect balance of liquids and seasonings.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or pork chops instead of chicken for a different twist.
- Extra flavor: Add chopped green onions or a sprinkle of crushed red pepper to the rice or on top for a zing.
- Sweeten it up: Mix chopped fresh mango or papaya on the side for more tropical fruitiness.
- Spice it: Add a dash of Sriracha or chili flakes to the marinade for some heat.
Hawaiian Chicken with Coconut Rice
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/4 teaspoon black pepper
For Grilling:
- 4 pineapple rings (fresh or canned, drained)
- 1 tablespoon oil (vegetable or canola)
For the Coconut Rice:
- 1 cup jasmine or long-grain white rice
- 1 cup full-fat canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
Garnish:
- Fresh chopped cilantro or parsley
- Optional: lime wedges or sliced tomatoes
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook the rice, and 10-15 minutes to grill the chicken and pineapple. Including marinating time (at least 30 minutes), plan for about 1 hour total.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper. Add chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the Coconut Rice:
Rinse the rice with cold water until it runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook for about 15 minutes until the liquid is absorbed and rice is tender. Let it rest covered for 5-10 minutes, then fluff with a fork.
3. Grill the Chicken and Pineapple:
Heat a grill or grill pan over medium-high and brush with oil. Remove the chicken from the marinade and reserve the marinade for later. Grill chicken for 4-6 minutes per side until cooked through and nicely charred.
Grill pineapple rings for 1-2 minutes per side until warmed and marked with grill lines.
4. Make the Glaze (Optional):
While the chicken cooks, pour the reserved marinade into a small saucepan and bring to a boil. Let it simmer for 3-5 minutes until slightly thickened to use as a glaze or sauce.
5. Assemble Your Dish:
Serve the grilled chicken and pineapple on a bed of coconut rice. Drizzle with the glaze if you made it. Garnish with fresh cilantro and add lime wedges or sliced tomatoes on the side if you like.
Enjoy your tropical Hawaiian Chicken with Coconut Rice — a perfect balance of sweet, savory, and creamy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating and grilling. Pat it dry well to help get a good sear.
Can I Make Coconut Rice Ahead of Time?
You can cook the rice a few hours ahead and refrigerate it in an airtight container. Reheat gently with a splash of water or extra coconut milk to keep it creamy.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, try using orange juice mixed with a little bit of vinegar or lemon juice to mimic the tangy sweetness.
How Should I Store Leftovers?
Store leftover chicken, pineapple, and rice separately in airtight containers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
