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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken and creamy jasmine rice simmered until tender. Finished with quick-grilled pineapple and green onion garnish for an island-inspired tropical chicken plate.
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Prep Time 20 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
Coconut rice
  • 2 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
  • 1 grilled pineapple slices
  • 1 green onions for garnish

Equipment

  • 1 grill
  • 1 pot

Method
 

Marinate the chicken
  1. Mix teriyaki sauce, pineapple juice, brown sugar, and ginger for the marinade. Stir until the sugar is dissolved and the mixture looks evenly blended.
  2. Add chicken thighs to the marinade and cover. Marinate for 1-4 hours in the refrigerator, turning once if you can.
Cook coconut rice
  1. Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil over high heat, then stir once to prevent sticking.
  2. Reduce to a simmer, cover, and cook for 15 minutes. Keep the lid on so the rice steams, then remove from heat.
Grill chicken and pineapple
  1. Preheat your grill to medium-high heat. Grill chicken thighs for 6-7 minutes per side until cooked through with clear juices.
  2. Grill pineapple slices for 2 minutes per side. Cook until grill marks appear and the pineapple looks slightly caramelized.
Serve
  1. Spoon coconut rice onto plates. Top with grilled chicken and grilled pineapple slices.
  2. Finish with green onions for garnish. Serve right away so the pineapple stays warm and the rice remains creamy.

Notes

Pro tip: If you have time, let the grilled chicken rest 5 minutes after cooking so the juices stay in the thighs before serving over the coconut rice. Refrigerate leftovers in a sealed container for up to 3 days; freeze rice and chicken separately for up to 2 months. For a lighter option, use light coconut milk (or half coconut milk/half water) to reduce saturated fat while keeping the creamy texture.