Hawaiian Chicken with Coconut Rice is a tropical-inspired dish that combines tender, marinated chicken with sweet and savory flavors, paired with a creamy coconut rice that adds richness and a touch of island flair. The tangy pineapple and savory chicken create a perfect balance, while the coconut rice brings a smooth, fragrant base to every bite.
I first made this when I was craving something flavorful yet comforting, and it quickly became a go-to meal. The chicken marinated in a sweet and savory sauce, cooked to perfection, and paired with the creamy, slightly sweet coconut rice was an irresistible combination. The juicy pineapple on top added a burst of freshness, making the dish feel like a vacation in a bowl.
What’s great about Hawaiian Chicken with Coconut Rice is how versatile it is. You can use chicken breasts, thighs, or even grill the chicken for added flavor. You can also top it with extra pineapple, a drizzle of teriyaki sauce, or fresh cilantro for a burst of freshness. Whether you’re making it for a family dinner or a tropical-inspired meal, this dish is sure to impress!
Perfect for:
- Weeknight dinners
- Summer cookouts
- Family gatherings
- Meal prep
- Hawaiian-themed parties
Why You’ll Love This Recipe
Here are 10 reasons why this Hawaiian Chicken with Coconut Rice will become a household favorite:
- Tropical Flavor Explosion: The combination of pineapple, soy sauce, and ginger creates an irresistible sweet-savory balance.
- Juicy, Tender Chicken: The marinade keeps the chicken moist, flavorful, and perfectly caramelized.
- Fragrant Coconut Rice: Rich and aromatic, this rice is a delicious twist on a classic side dish.
- Easy to Make: Simple ingredients and minimal prep make this a stress-free meal.
- Perfect for Grilling or Pan-Searing: Whether you have a grill or a stovetop, this recipe works beautifully.
- Make-Ahead Friendly: Marinate the chicken in advance for even more flavor.
- Customizable Spice Level: Adjust the heat with chili flakes or sriracha.
- Healthy and Balanced: Packed with lean protein, healthy fats, and satisfying carbs.
- Crowd-Pleaser: Everyone, from kids to adults, loves this flavorful dish.
- Meal Prep-Friendly: Make extra portions for easy lunches throughout the week.
Preparation and Cooking Time
- Total Time: 1 hour
- Preparation Time: 15 minutes
- Marinating Time: 30 minutes
- Cooking Time: 15 minutes
- Servings: 4 servings
- Calories per serving: Approximately 450-500 calories
- Key Nutrients: Protein: 35g, Carbs: 55g, Fat: 12g
Ingredients
For the Hawaiian Chicken:
- 4 boneless, skinless chicken breasts or thighs
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil (for cooking)
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
Optional Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Pineapple chunks
- Lime wedges
Ingredient Highlights
- Pineapple Juice: Adds natural sweetness and helps tenderize the chicken.
- Soy Sauce: Provides a rich umami depth to the marinade.
- Coconut Milk: Infuses the rice with a creamy, fragrant flavor.
- Fresh Ginger and Garlic: Boost the dish with aromatic warmth and depth.
Step-by-Step Instructions
Marinate the Chicken:
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
- Marinate the Chicken: Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
Cook the Coconut Rice:
- Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear.
- Combine Ingredients: In a saucepan, combine the rice, coconut milk, water, salt, and sugar.
- Simmer: Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
- Fluff and Rest: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Cook the Chicken:
- Heat a Pan or Grill: Heat olive oil in a large skillet over medium-high heat or preheat a grill to medium heat.
- Cook the Chicken: Remove the chicken from the marinade and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
- Rest the Chicken: Let the chicken rest for 5 minutes before slicing.
Serve:
- Plate and Garnish: Serve the chicken over coconut rice, garnished with green onions, toasted sesame seeds, and pineapple chunks.
How to Serve
Here are 10 serving suggestions for Hawaiian Chicken with Coconut Rice:
- With a Side of Grilled Pineapple: Caramelized pineapple slices enhance the tropical flavors.
- Alongside Steamed Veggies: Broccoli, snap peas, or bell peppers make a nutritious addition.
- With a Fresh Mango Salsa: Diced mango, red onion, lime juice, and cilantro create a refreshing topping.
- As a Hawaiian Bowl: Serve in a bowl with avocado, edamame, and shredded carrots.
- With a Light Cucumber Salad: A cool, tangy salad balances the richness of the dish.
- Topped with a Drizzle of Sriracha Mayo: Adds a creamy, spicy kick.
- Wrapped in Lettuce Cups: A lower-carb alternative to rice.
- With Coconut Shrimp on the Side: Elevate the meal with crispy, golden shrimp.
- As a Meal Prep Option: Store in containers for easy lunches.
- With a Refreshing Tropical Drink: Pair with pineapple juice or a coconut lime cooler.
Additional Tips
- Marinate Overnight: For extra depth of flavor, marinate the chicken for up to 8 hours.
- Don’t Overcook the Chicken: Use a meat thermometer to ensure juicy results.
- Use Full-Fat Coconut Milk: This provides the richest flavor in the rice.
- Let the Rice Rest: This step ensures a light, fluffy texture.
- Grill for Extra Char: If using a grill, cook over medium heat to avoid burning the sugar in the marinade.
Recipe Variations
- Spicy Hawaiian Chicken: Add extra red pepper flakes or a splash of hot sauce to the marinade.
- Teriyaki-Style Chicken: Mix in a tablespoon of teriyaki sauce for a richer glaze.
- Hawaiian BBQ Chicken: Brush with BBQ sauce in the last few minutes of cooking.
- Coconut Lime Rice: Stir in lime zest and juice for a citrusy twist.
- Vegetarian Version: Use marinated tofu or portobello mushrooms instead of chicken.
- One-Pan Meal: Cook the chicken in the same pan as the rice for extra flavor.
- Pineapple Fried Rice: Stir-fry the coconut rice with scrambled eggs, veggies, and extra pineapple.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Low-Carb Alternative: Serve over cauliflower rice instead of coconut rice.
- Tropical Skewers: Thread chicken and pineapple onto skewers before grilling.
Special Equipment
- Grill or Skillet: For cooking the chicken to perfection.
- Saucepan with Lid: Essential for cooking the coconut rice.
- Mixing Bowls: For preparing the marinade.
- Sharp Knife: For slicing chicken and garnishes.
- Meat Thermometer: Ensures perfectly cooked chicken.
FAQ Section
- Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but they may cook faster than thighs, so be sure to adjust the cooking time to prevent dryness. - What can I use instead of pineapple juice?
If you don’t have pineapple juice, try using orange juice or a mix of lime juice and honey for a similar sweet-tangy flavor. - Can I make this dish ahead of time?
Absolutely! Marinate the chicken overnight for extra flavor, and store the cooked coconut rice in an airtight container for up to 3 days. - How do I prevent the coconut rice from being too sticky?
Rinse the rice thoroughly before cooking to remove excess starch. Also, avoid stirring too much while it’s cooking. - Can I cook the chicken on a stovetop instead of grilling?
Yes! Sear the chicken in a skillet over medium-high heat for about 5–6 minutes per side or until fully cooked. - What vegetables go well with this dish?
Grilled bell peppers, zucchini, and snap peas complement the tropical flavors beautifully. - Can I make this in a slow cooker?
Yes! Cook the marinated chicken on low for 4–5 hours or on high for 2–3 hours until tender. - Is there a dairy-free substitute for coconut milk in the rice?
You can use almond milk or just cook the rice with water and a bit of coconut extract for a lighter option. - What’s the best way to reheat leftovers?
Reheat the chicken and rice in the microwave with a splash of water or extra coconut milk to prevent drying out. - Can I make this dish spicy?
Definitely! Add red pepper flakes, Sriracha, or diced jalapeños to the marinade for a kick of heat.
Conclusion
Hawaiian Chicken with Coconut Rice is a tropical-inspired dish that brings together juicy, marinated chicken and fragrant coconut rice for a sweet, savory, and aromatic meal. The chicken is perfectly seasoned with a blend of pineapple, soy sauce, and spices, creating a delightful balance of sweet and salty. Paired with the creamy, coconut-infused rice, every bite transports you to a sunny paradise.
This dish is simple yet flavorful, and you can easily customize it with extra veggies like bell peppers, pineapple chunks, or a sprinkle of toasted coconut on top. Serve it with a fresh side salad or grilled veggies for the ultimate tropical feast.
I can’t wait to see how your Hawaiian Chicken with Coconut Rice turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!