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Sophie Bennett

Hawaiian Chicken with Coconut Rice in 40 Minutes

Juicy marinated chicken served with grilled pineapple and fluffy coconut rice for a tropical-inspired easy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs or breasts sliced
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp olive oil
Pineapple:
  • 1 fresh pineapple sliced into rings or chunks
Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 tsp salt
Optional garnish:
  • chopped green onions
  • sesame seeds

Method
 

  1. In a bowl, mix soy sauce, brown sugar, garlic, ginger, and olive oil. Add chicken and marinate for at least 30 minutes.
  2. Cook rice by combining jasmine rice, coconut milk, water, and salt in a pot. Bring to a simmer, cover, and cook until fluffy, about 15 minutes.
  3. Preheat grill or pan. Cook chicken until browned and fully cooked, about 5–7 minutes per side depending on thickness.
  4. Grill pineapple slices until caramelized with visible grill marks, about 2–3 minutes per side.
  5. Let chicken rest briefly, then slice if needed.
  6. Serve chicken over coconut rice with grilled pineapple on the side and garnish with green onions or sesame seeds.

Notes

Don’t over-marinate the chicken or it can get too salty. Adjust coconut milk ratio if you want lighter rice. Grill pineapple long enough to get caramelization, not just heat. Leftovers keep well in the fridge for up to 3 days.