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Hawaiian Chicken with Coconut Rice

A delightful tropical dish featuring marinated chicken served over creamy coconut rice, perfect for family dinners or barbecues.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinate
  • 2 pieces chicken breasts Boneless, skinless is preferred.
  • 1 cup pineapple juice Fresh or canned.
  • 2 tablespoons soy sauce Can substitute with coconut aminos for a soy-free option.
  • 1 tablespoon fresh ginger, minced
For the coconut rice
  • 1 cup jasmine rice Can substitute with basmati or long-grain rice.
  • 1 cup coconut milk Full-fat coconut milk recommended.
  • 1 cup water
  • to taste Salt and pepper Add according to preference.
Garnishes
  • Chopped green onions For garnish.
  • Pineapple slices For garnish.

Method
 

Marinating the Chicken
  1. In a bowl, combine pineapple juice, soy sauce, and minced ginger.
  2. Marinate the chicken in the mixture for at least 30 minutes.
Cooking the Chicken
  1. Preheat the grill or oven to 375°F (190°C).
  2. Grill or bake the marinated chicken for 20-25 minutes, or until cooked through.
Cooking the Coconut Rice
  1. Rinse the jasmine rice under cold water.
  2. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt.
  3. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  4. Fluff the rice with a fork and let it sit for a few minutes.
Serving
  1. Serve the grilled chicken over the coconut rice.
  2. Garnish with chopped green onions and arrange pineapple slices around the dish.

Notes

For optimal flavor, marinate the chicken overnight. Consider adding grilled pineapple slices for extra sweetness. Store leftovers in an airtight container for up to 3 days.