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Plate of Hawaiian Chicken served with coconut rice and tropical vegetables

Hawaiian Chicken with Coconut Rice

A tropical dish that combines sweet and savory grilled chicken marinated in a flavorful blend, served over creamy coconut rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup Coconut Milk Light coconut milk is a lower-calorie substitute.
  • 1/2 cup Pineapple Juice Fresh pineapple juice enhances sweetness.
  • 1/4 cup Soy Sauce Tamari works for a gluten-free version.
  • 1/4 cup Brown Sugar Coconut sugar is a healthier option.
  • 1 teaspoon Garlic Powder Fresh minced garlic can elevate flavors.
  • 1 teaspoon Ginger Powder Fresh ginger is a fabulous substitute.
  • to taste Salt and Pepper Essential for seasoning.
For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts You can use thighs if you prefer juiciness.
  • 2 cups Jasmine Rice Feel free to swap for basmati for a nutty flavor.
  • 1/4 cup Fresh Cilantro Substitute with green onions if preferred.

Method
 

Preparation
  1. In a bowl, mix coconut milk, pineapple juice, soy sauce, brown sugar, garlic powder, ginger powder, salt, and pepper.
  2. Marinate the chicken breasts in the mixture for at least 30 minutes, ideally overnight.
Cooking
  1. Cook jasmine rice according to package instructions, substituting half of the water with coconut milk for extra flavor.
  2. Grill or pan-fry the marinated chicken until fully cooked, approximately 6-7 minutes per side.
  3. Serve the chicken over coconut rice and garnish with fresh cilantro.

Notes

Allow at least 30 minutes for marination for maximum flavor. Add a splash of lime juice before serving for a zesty kick. Serve with grilled vegetables for added crunch.