Hawaiian Chicken With Coconut Rice, a tropical-inspired meal that is simple, delicious, and makes me feel like I’m on vacation! The chicken is marinated in a flavorful soy and pineapple juice sauce, and can be grilled or pan-fried.
HAWAIIAN CHICKEN Chicken Tenderloins Fresh Ripe Pineapple Pineapple Juice | Soy Sauce Ketchup | Brown Sugar Garlic Cloves | Honey COCONUT RICE Basmati or Jasmine Rice Coconut Milk | Fresh Parsley
Blend the marinade ingredients. Add chicken and marinade into a zip-lock bag and mix well. Marinate for 1 hour, or up to 24 hours.
Cook chicken on your choice of grill until it reaches 165°F. Flip halfway through. Once done, brush honey on both sides of the tenderloins and remove. Cut pineapple into slices and grill on both sides.
On the stovetop, in a pot, bring rice, water and coconut milk to a boil. Reduce heat and cook covered for 17-20 minutes. Remove from heat. Click for notes about using a rice cooker...
Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!