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A bowl of Hawaiian Chicken and pineapple on top of a bed of Coconut Rice

Hawaiian Chicken with Coconut Rice

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!
4.86 from 35 votes
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Course: Main Course
Cuisine: American, asian, Polynesian
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinate time: 1 hour
Total Time: 35 minutes
Servings: 3 people
Calories: 879kcal
Author: MinShien


Hawaiian Chicken

  • ~1 1/2 lbs chicken tenderloins 7-8 pieces
  • 1/2 fresh ripe pineapple
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5-6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey

Coconut Rice

  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 tbsp Fresh parsley chopped


Hawaiian Chicken

  • In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
  • Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!). 
  • Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet. 
  • Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
  • Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  • On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
  • If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.


  • Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!



Note 1: Different stoves and pots heat up at different rate, cook time may vary. 
Also note that cup measurements for the rice is based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.


Calories: 879kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Potassium: 1339mg | Fiber: 3g | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!