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Hawaiian Chicken With Coconut Rice Recipe

Hawaiian Chicken With Coconut Rice Recipe

Make Hawaiian Chicken With Coconut Rice Recipe: juicy honey-glazed chicken, charred pineapple, and fragrant coconut rice in one bowl.

Prep Time60 minutes
Cook Time30 minutes
Total Time90 minutes
Yield4

Ingredients

Instructions

Step 1: Blend the Marinade

In a food processor or blender, combine fresh pineapple juice, soy sauce, ketchup, brown sugar, whole garlic cloves and canola oil and blitz until a glossy, slightly frothy amber-brown marinade forms. You want the garlic puréed into the liquid so the sauce reads smooth but still slightly textured from the pineapple fibers — bright, sweet-acid top notes ready to tenderize the chicken.

Step 2: Marinate the Chicken

Place the chicken tenderloins into a large zip-top bag or shallow container, pour the marinade over them, press out excess air, and massage the liquid around each piece until every tenderloin is thoroughly coated. Let them rest in the fridge for at least one hour (up to 24 hours for maximum flavor and tenderness), so the meat takes on a glossy, slightly tacky sheen from the marinade.

Step 3: Prepare the Cooking Surface

Grease a grill pan, cast-iron skillet, or non-stick surface lightly with oil so the chicken sears cleanly. Preheat until hot; you want a quick contact sear that creates strong caramelization without drying the interior, leaving the tenderloins plump and juicy beneath a lacquered exterior.

Step 4: Cook and Glaze the Chicken

Sear the marinated tenderloins until cooked through (internal 165°F), flipping once to develop even dark grill marks and a sticky caramelized crust. Immediately after removing from the heat, brush both sides with honey so the heat sets a glossy, amber glaze that catches the light and clings to the chicken’s ridges.

Step 5: Slice and Grill the Pineapple

Cut the fresh ripe pineapple into 1/2–1 inch thick rounds, then grill each side briefly until golden with defined char stripes and juicy, slightly softened flesh. The pineapple should be warm, juicy, and caramel-dotted — a bright, acidic counterpoint to the sweet-savory chicken.


Step 6: Bring the Coconut Rice to a Boil

Combine the basmati or jasmine rice, coconut milk, and water in a heavy-bottomed pot and bring to a gentle, even boil. Stir once to distribute the coconut milk so the grains are coated in a pale, creamy liquid — the aroma should be subtly sweet and coconut-forward.

Step 7: Simmer Covered Until Tender

Once boiling, reduce to medium-low, cover with a tight-fitting lid, and cook undisturbed for about 17–20 minutes. The rice will steam in the sealed pot, absorbing the coconut liquid and finishing as plump, separated grains with a faint glossy sheen.

Step 8: Remove and Rest the Rice

Take the pot off the heat and keep it covered for a few minutes to settle; then fluff gently with a fork so the coconut-scented grains remain light and airy rather than sticky — you want a pillowy bed for the chicken.

Step 9: Rice Cooker Alternative

If using a rice cooker, combine rice with equal parts coconut milk and water (1:1 for the total liquid), turn it on and let the cooker do the work until it clicks — the result should be the same tender, coconut-infused rice, finished by fluffing and an optional pinch of salt.

Step 10: Plate and Serve

Arrange a generous mound of warm coconut rice in a shallow matte bowl, lay the glazed grilled chicken tenderloins across it with two or three charred pineapple rounds beside them, and finish with a sprinkle of bright chopped parsley for contrast. Serve immediately while the glaze is glossy, the pineapple is warm and juicy, and the rice is tender and aromatic.


Notes