There’s something magical about the combination of Hawaiian chicken, pineapple, and coconut rice that transports you straight to a tropical paradise. I first stumbled upon this dish on a sun-soaked vacation, where the sweet and savory flavors danced on my palate. The perfect blend of juicy chicken, caramelized pineapple, and fragrant coconut rice creates a comforting meal that feels like a warm hug. Whether you’re cooking for a family gathering or a cozy night in, this dish is a surefire hit.
What makes it truly special is the contrast of textures—the tenderness of the chicken alongside the creamy rice, punctuated by the charred sweetness of grilled pineapple. It’s an island-inspired dish that begs to be savored and shared. Plus, with just a handful of ingredients, it’s approachable for both novice cooks and seasoned chefs. So, let’s dive into how to make this delightful meal shine.
Why you’ll love this
- Bursting with tropical flavors and freshness
- Quick cooking time for busy weeknights
- Budget-friendly utilizing simple ingredients
- Make-ahead friendly—perfect for meal prepping
- Fewer dishes to wash up after cooking
"A vibrant, flavorful dish that makes me feel like I’m on vacation."
Preparing it: quick look
Creating Hawaiian chicken, pineapple, and coconut rice involves cooking jasmine rice in coconut milk, grilling the marinated chicken until perfectly cooked, and finishing the dish with caramelized pineapple slices. The assembly brings everything together beautifully for a mouthwatering meal that’s ready in no time.
What you’ll need
- Boneless chicken breasts
- Fresh pineapple slices
- Coconut milk
- Jasmine rice
- Olive oil
- Salt
- Pepper
- Soy sauce
- Green onions for garnish
Ingredient notes & swaps
- Boneless chicken breasts: You can substitute with thighs for richer flavor.
- Coconut milk: Use light coconut milk for a lighter dish or full-fat for creaminess.
- Soy sauce: Low-sodium soy sauce works if you’re watching your salt intake.
- Jasmine rice: Basmati rice is a good alternative for a different flavor profile.
Step-by-step instructions
To prepare Hawaiian chicken, pineapple, and coconut rice, begin by making the coconut rice. Cook the jasmine rice according to package instructions, replacing half of the water required with coconut milk. This imparts a delightful coconut flavor that pairs perfectly with the chicken and pineapple.
- Start by cooking the jasmine rice: Use half coconut milk and half water as per your package instructions for the most flavor-rich result.
- Season the boneless chicken breasts with salt, pepper, and soy sauce evenly on each side.
- Grill or pan-fry the chicken until it is fully cooked, achieving a nice golden-brown crust. Check for clear juices running from the chicken and firm texture.
- While the chicken cooks, grill the fresh pineapple slices until they are caramelized and tender; this adds a lovely sweetness.
- Serve the grilled chicken over the coconut rice, topping with the grilled pineapple and a sprinkle of sliced green onions for that extra crunch.
Pro Tip: For the chicken, let it rest for a few minutes after cooking to keep it juicy.
Helpful cooking tips
- Rinse the rice before cooking to remove excess starch for fluffier results.
- Marinate the chicken ahead of time for deeper flavor.
- If using frozen pineapple, thaw and drain excess liquid before grilling.
- For a spicier kick, consider adding a dash of chili flakes to the soy sauce when seasoning the chicken.
- Keep an eye on the pineapple while grilling to prevent burning; it should be well-marked but not charred.
Best ways to enjoy it
This dish can shine on its own but pairs wonderfully with a vibrant green salad, or steamed vegetables for a complete meal. For a refreshing twist, consider serving it alongside a light coleslaw or pickled vegetables to balance flavors. The colorful presentation makes it ideal for a festive table setting.
How to store & freeze
Leftovers of Hawaiian chicken, pineapple, and coconut rice can be refrigerated in an airtight container. For best quality, consume them within three days. If you need to store leftovers longer, consider freezing separate components—chicken, rice, and pineapple can be stored for up to three months. To reheat, allow them to thaw in the fridge overnight, then reheat until steaming hot.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
- Dry chicken: If your chicken ends up overcooked, incorporate a sauce or marinade to add moisture when reheating.
- Soggy rice: Drain excess coconut milk if it occurs during cooking. You can also try adding a little more rice for the next time.
- Bland flavor: Adjust seasoning before serving; a dash more salt or soy sauce can enhance the overall flavor.
- Over-grilled pineapple: Move them to a cooler part of the grill or lower the heat to caramelize without drying out.
Recipe variations
For those looking to mix up the recipe, try using shrimp instead of chicken for a seafood twist. You can also add in some diced bell peppers or snap peas for extra color and crunch. If the coconut flavor is too rich, you might consider using vegetable broth instead of coconut milk for the rice. Chopped cilantro or mint can also bring a fresh herbal note to the dish.
Common questions
Can I use a different type of rice for coconut rice?
Yes! While jasmine rice is traditional, basmati or long-grain rice can be used as substitutes. Just ensure to adjust the cooking time according to the rice type you choose.
What if I can’t find fresh pineapple?
Canned pineapple works perfectly well as a substitute. Just be sure to drain it well before grilling to avoid excess moisture.
Can I make this dish ahead of time?
Absolutely! The chicken and rice can be prepped in advance. Just grill the pineapple shortly before serving to keep it fresh and visually appealing.
Is this dish gluten-free?
It is gluten-free if you replace regular soy sauce with tamari or coconut aminos, which are both gluten-free alternatives.
How spicy is this Hawaiian chicken dish?
This recipe is not inherently spicy, but you can easily add crushed red pepper flakes or a touch of hot sauce to the soy sauce when seasoning the chicken if you prefer heat.
Hawaiian chicken, pineapple, and coconut rice is a splendid way to experience a taste of the islands at home. The sweet, savory, and nutty flavors come together to create a meal you’ll crave, making it a great choice for any occasion. Thank you for joining me on this culinary journey!
Hawaiian Chicken with Coconut Rice
Ingredients
Method
- Rinse the jasmine rice before cooking to remove excess starch.
- Cook the jasmine rice by replacing half of the water required with coconut milk according to package instructions.
- Season boneless chicken breasts evenly with salt, pepper, and soy sauce on both sides.
- Grill or pan-fry the chicken until fully cooked, achieving a golden-brown crust. Check for clear juices running from the chicken.
- While cooking chicken, grill fresh pineapple slices until caramelized and tender.
- Serve the chicken over the coconut rice, topped with grilled pineapple and a sprinkle of sliced green onions.