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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken marinated with pineapple juice for an island-inspired tropical flavor. Serve it over creamy jasmine coconut rice topped with quick-grilled pineapple rings and green onions.
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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: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken thighs Use boneless or bone-in; skin optional.
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
For coconut rice
  • 2 cup jasmine rice Rinse until water runs clear for best texture.
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
  • 1 grilled pineapple slices Have ready for serving; slice into rings or wedges.
  • 1 green onions for garnish Chopped.

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the marinade
  1. In a bowl, mix teriyaki sauce, pineapple juice, brown sugar, and grated ginger until the sugar dissolves and the mixture looks glossy.
  2. Marinate the chicken in the marinade for 1-4 hours in the refrigerator, turning once if possible, until the chicken looks evenly coated.
Cook the coconut rice
  1. In a Dutch oven, combine jasmine rice, coconut milk, water, and salt, then bring to a boil over medium-high heat.
  2. Reduce to a gentle simmer, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  3. Keep the pot covered off the heat for 5 minutes so the rice finishes steaming and looks fluffy.
Grill the chicken and pineapple
  1. Preheat a grill or grill pan to medium-high heat, then grill the chicken for 6-7 minutes per side until cooked through and marked with char.
  2. Grill pineapple slices for 2 minutes per side until they are warm, lightly caramelized, and show visible grill lines.
Serve
  1. Serve the chicken over the coconut rice and top each plate with grilled pineapple slices.
  2. Finish with green onions for garnish so the dish has a fresh, bright bite on top.

Notes

Pro tip: for juicier chicken, pat thighs dry and keep the marinade cold; discard any marinade that touched raw chicken. Refrigerate leftovers in a covered container for up to 3 days; reheat rice and chicken gently. Freezing: coconut rice can be frozen up to 2 months, but texture may soften. For a lighter option, swap jasmine rice for brown rice and increase simmer time slightly while keeping the coconut milk amount the same.