Hawaiian Chicken with Coconut Rice

Why You’ll Love This Recipe

Hawaiian Chicken with Coconut Rice is a sweet, savory, and tropical-inspired dish that brings island flavors right to your kitchen. Juicy marinated chicken is grilled or pan-seared to perfection and served over fragrant coconut rice for a satisfying and vibrant meal. It’s perfect for summer dinners, meal prep, or when you just want a little taste of paradise.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Hawaiian chicken:
boneless, skinless chicken thighs or breastssoy saucepineapple juicebrown sugargarlic (minced)ginger (grated)olive oillime juicered pepper flakes (optional)

For the coconut rice:
jasmine or basmati ricecoconut milkwaterpinchsalt

Optional toppings:
pineapple chunksgreen onionscilantrolime wedgessesame seeds

directions

For the chicken:
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, olive oil, lime juice, and red pepper flakes.

Add chicken and marinate for at least 30 minutes (up to overnight for deeper flavor).

Grill or cook chicken in a skillet over medium heat for 5–6 minutes per side, until golden and cooked through. Rest before slicing.

For the coconut rice:
Rinse rice under cold water. In a saucepan, combine rice, coconut milk, water, and salt.

Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.

Fluff with a fork before serving.

Serve sliced Hawaiian chicken over coconut rice with pineapple chunks, cilantro, green onions, and lime wedges.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesMarinating time: 30 minutes (or overnight)Cooking time: 25 minutesTotal time: 40–45 minutes (plus marinating)

Variations

Use boneless chicken thighs for juicier results.

Add bell peppers or snap peas for extra vegetables.

Top with a drizzle of teriyaki or sriracha mayo for more flavor.

Make it spicy with extra chili flakes or jalapeños.

Substitute cauliflower rice for a low-carb version.

storage/reheating

Store chicken and rice separately in the fridge for up to 3 days.Reheat in the microwave or on the stovetop until warmed through.Rice may need a splash of water or coconut milk to rehydrate when reheating.

FAQs

Can I use canned pineapple juice?

Yes, just make sure it’s 100% juice with no added sugar.

Is coconut rice sweet?

It’s subtly sweet and fragrant—perfectly balanced for savory dishes.

Can I bake the chicken?

Yes, bake at 400°F (200°C) for 20–25 minutes or until internal temp reaches 165°F (74°C).

Can I make this dairy-free?

Yes, it’s naturally dairy-free with coconut milk.

Do I need to rinse the rice?

Yes, rinsing removes excess starch for fluffier rice.

Conclusion

Hawaiian Chicken with Coconut Rice is a tropical, flavor-packed meal that’s easy to make and sure to please. Whether you’re cooking for a family dinner or prepping meals for the week, this dish brings sunshine to your plate with every bite.

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