Name: Hawaiian Chicken with Coconut Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup pineapple juice; 2 tablespoons honey or brown sugar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro (for garnish); 1 cup jasmine rice (or basmati rice); 1 1/2 cups coconut milk (full-fat or light); 1/2 cup water; 1 tablespoon sugar (optional, for sweetness); 1/2 teaspoon salt; 1 tablespoon shredded coconut (optional, for garnish)

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If you’re searching for a tropical escape on a plate, look no further than Hawaiian Chicken with Coconut Rice. This swoon-worthy meal pairs juicy chicken infused with hints of sweet pineapple, aromatic ginger, and garlicky goodness, all nestled atop a bed of creamy coconut rice. It’s the kind of dinner that makes your kitchen feel like a breezy island hideaway—the sort of comforting, crowd-pleasing dish you’ll want to cook again and again!

Hawaiian Chicken with Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Hawaiian Chicken with Coconut Rice comes from a handful of thoughtfully chosen ingredients, each adding color, aroma, or irresistible flavor. Simple, pantry staples come together with a few special touches to create a meal that’s both easy to make and unforgettable.

Chicken Breasts: Boneless and skinless for quick cooking and maximum tenderness—be sure they’re of similar thickness for even results.
Soy Sauce: This savory staple lays the foundation for a deeply flavored marinade (swap in tamari if you need gluten-free).
Pineapple Juice: Adds natural sweetness and a signature island twist; canned or fresh works perfectly.
Honey or Brown Sugar: Just a touch balances the savory with mellow sweetness.
Olive Oil: Keeps the chicken juicy during marinating and grilling, plus adds welcome richness.
Garlic Cloves: Freshly minced garlic brings bold, aromatic power—don’t skimp here!
Ground Ginger: Brightens up the marinade and echoes traditional Pacific flavors.
Salt & Black Pepper: Enhances and seasons everything perfectly; adjust to your taste.
Fresh Cilantro: A final burst of color and vibrant, herbal lift for garnish.
Jasmine or Basmati Rice: Either fragrant rice variety is a soft, delicious base for soaking up all those tropical flavors.
Coconut Milk: Opt for full-fat for creamier rice, or light for a subtler, still-luscious flavor.
Water: Combines with coconut milk to steam the rice to perfection.
Sugar (optional): For those who crave extra sweetness in their coconut rice.
Shredded Coconut (optional): Sprinkled on top for added texture and island flair.

How to Make

Step 1: Marinate the Chicken

Begin by assembling your magical marinade. In a bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, salt, and pepper. Place the chicken breasts in a shallow dish or sealable bag and pour the marinade all over. Let the chicken rest in the refrigerator for at least 30 minutes or up to 4 hours if you have time—the longer, the deeper the tropical flavor!

Step 2: Cook the Chicken

Preheat your grill pan or skillet to medium-high heat. Remove the chicken from the marinade, letting the excess drip off (discard the marinade). Place the chicken on the hot pan and let each side cook for 6 to 7 minutes, or until beautifully caramelized and the internal temperature hits 165°F (75°C). Let the cooked chicken rest for 5 minutes before slicing to keep all those delicious juices locked in.

Step 3: Prepare the Coconut Rice

While the chicken marinates or cooks, rinse your jasmine (or basmati) rice under cold water until the water runs clear—this ensures fluffy, non-sticky rice. In a saucepan, combine the rinsed rice, coconut milk, water, sugar (if using), and salt. Bring to a gentle boil, then reduce to low, cover, and let it simmer for 15–18 minutes. Once the liquid is absorbed and the rice is tender, fluff with a fork and stir in a bit of shredded coconut if you like extra tropical vibes.

Step 4: Serve and Enjoy

To serve, scoop a generous helping of coconut rice onto each plate, then add slices of the juicy Hawaiian chicken over the top. Shower with fresh cilantro and a sprinkle of shredded coconut. Every bite of Hawaiian Chicken with Coconut Rice is bright, satisfying, and wonderfully aromatic!

How to Serve

Garnishes

For the perfect finishing touch, scatter roughly chopped cilantro over the vibrant plate and add a light dusting of shredded coconut. Both lend a burst of freshness and island color that really pops against the saucy chicken and creamy rice.

Side Dishes

Pair Hawaiian Chicken with Coconut Rice with quick-sautéed bell peppers, baby spinach, or a zesty pineapple salsa. For extra crunch, a green salad or cucumber spears on the side work beautifully—think simple accompaniments that let the main dish shine.

Creative Ways to Present

Try serving this dish family-style from a large platter for shared feasting energy, or use individual bowls layered with rice and sliced chicken for a cozy, generous feel. For fun, serve the rice in hollowed-out pineapple halves to channel full-on island vibes—your guests will love it!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Hawaiian Chicken with Coconut Rice (lucky you!), store the chicken and rice separately in airtight containers in the refrigerator. Both will stay fresh for up to three days, and separating them will keep the rice from getting soggy.

Freezing

You can absolutely freeze this dish for future crave-worthy meals. Let the chicken and coconut rice cool completely, then freeze them in separate airtight containers or bags. They’ll keep well for up to two months and be ready for a sunny pick-me-up any time.

Reheating

To reheat, microwave the chicken and rice separately in short bursts, adding a splash of water or coconut milk to the rice to restore its creaminess. Alternatively, warm both gently on the stovetop. Always make sure the chicken is heated through before serving, so every bite is just as delicious as the first round.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and flavorful. Simply adjust the cooking time as needed—thighs may take a couple of minutes longer, but they’ll be just as irresistible in Hawaiian Chicken with Coconut Rice.

What rice works best for coconut rice?

Jasmine rice is the top choice for its fragrant aroma and light texture, but basmati rice is a great backup. Either soaks up those coconut flavors beautifully, ensuring each bite is creamy and tender.

Is there a way to make this dish spicy?

If you love a little heat, it’s easy to jazz up your Hawaiian Chicken with Coconut Rice by adding a diced jalapeño or a pinch of red pepper flakes to the marinade. The sweetness of the pineapple and honey will balance the spice perfectly!

Can I prep any part of this dish ahead of time?

Definitely! The chicken can be marinated a day in advance, and the coconut rice can be made earlier in the day and gently reheated. This makes Hawaiian Chicken with Coconut Rice a fabulous make-ahead option for busy weeknights or casual entertaining.

How do I make this recipe gluten-free?

Simply use tamari instead of soy sauce for a gluten-free marinade. Double-check your other ingredients, and Hawaiian Chicken with Coconut Rice will be safely delicious for everyone at the table.

Final Thoughts

Whether you’re sharing a casual dinner with family or hosting friends for a themed night, Hawaiian Chicken with Coconut Rice brings a burst of sunshine to your table. I hope you try this easy, flavor-stacked favorite—the tropical marinade and creamy coconut rice just might transport you to paradise, one bite at a time!