Craving a tropical escape without leaving your kitchen? This Hawaiian Chicken with Coconut Rice brings all the sweet, savory, smoky island vibes straight to your dinner table — and honestly, it might just become your new weeknight obsession.
I first made this on a rainy Tuesday when I desperately needed a vacation, and let’s just say the coconut rice alone had me booking a mental flight to Maui.
Table of Contents
What Makes This Recipe So Good
This is the kind of juicy grilled chicken dinner that checks every box. You’ve got tender chicken tenderloins soaking up a punchy pineapple-soy marinade, grilled caramelized pineapple slices, and fluffy coconut rice that smells absolutely dreamy. It’s sweet, savory, a little smoky, and completely satisfying — all in one bowl.
This is also one of those healthy dinner recipes grilled chicken fans will love because it’s packed with protein, naturally sweetened, and uses simple, real ingredients. No mystery stuff here.
Hawaiian Chicken with Coconut Rice
Equipment
- Blender or food processor
- Zip-lock bag
- Grill pan or grill
- Medium pot with lid
- Rice cooker (optional)
Ingredients
Hawaiian Chicken
- 1.5 lbs chicken tenderloins about 7–8 pieces
- 0.5 whole fresh pineapple sliced into rounds
- 0.25 cup pineapple juice
- 0.25 cup soy sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5 cloves fresh garlic minced
- 2 tbsp canola oil
- 2 tbsp honey for brushing after grilling
Coconut Rice
- 1 cup basmati or jasmine rice
- 0.75 cup coconut milk
- 0.75 cup water
- 1 tbsp fresh parsley chopped
Instructions
- In a blender or food processor, combine pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil. Blend until smooth to create the marinade.
- Place chicken tenderloins in a zip-lock bag and pour the marinade over them. Seal, massage to coat evenly, and refrigerate for at least 1 hour or up to 24 hours.
- Preheat and grease a grill pan or grill. Cook the chicken until it reaches an internal temperature of 165°F, flipping halfway through. Brush honey on both sides immediately after removing from heat.
- Grill pineapple slices for 2–3 minutes per side until caramelized with light char marks and slightly softened.
- In a medium pot, combine rice, coconut milk, and water. Bring to a boil, reduce heat to medium-low, cover tightly, and cook for 17–20 minutes without lifting the lid. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- To serve, spoon coconut rice onto plates, top with honey-glazed chicken and grilled pineapple slices, and garnish with chopped fresh parsley.
Notes
Ingredients
Hawaiian Chicken
| Ingredient | Amount |
|---|---|
| Chicken tenderloins | ~1½ lbs (7–8 pieces) |
| Fresh ripe pineapple | ½ pineapple |
| Pineapple juice | ¼ cup |
| Soy sauce | ¼ cup |
| Ketchup | 3 tbsp |
| Brown sugar | 2 tbsp |
| Fresh garlic cloves | 5–6 cloves |
| Canola oil | 2 tbsp |
| Honey | 2 tbsp |
Coconut Rice
| Ingredient | Amount |
|---|---|
| Basmati or jasmine rice | 1 cup |
| Coconut milk | ¾ cup |
| Water | ¾ cup |
| Fresh parsley, chopped | 1 tbsp |
Step-by-Step Instructions
Step 1: Make the Marinade
Toss your pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil into a blender or food processor and blitz until smooth. The smell alone is going to make you unreasonably excited — garlicky, tangy, slightly sweet. That’s your marinade magic right there.
Tip: Fresh garlic really makes a difference here. Pre-minced works in a pinch, but fresh cloves blended into the marinade give it that extra oomph.
Step 2: Marinate the Chicken
Add your chicken tenderloins to a zip-lock bag and pour the marinade in. Squeeze out the air, seal it up, and give it a good massage so every piece is coated. Marinate for at least 1 hour — but if you can swing 24 hours in the fridge, do it. The longer it sits, the more flavor it soaks up.
This honey pineapple grilled chicken situation gets SO much better with time. Weekend meal prep win!
Step 3: Grill the Chicken
Heat up your grill pan, cast iron skillet, charcoal grill, or electric grill and give it a good grease. Cook the chicken until it hits an internal temp of 165°F, flipping halfway through. You’re looking for those gorgeous golden-brown grill marks and a slightly caramelized exterior.
Right when the chicken comes off the heat, brush honey on both sides. This is the move. It adds a glossy, sticky sweetness that takes this from “really good” to “why am I not eating this every week.”
Step 4: Grill the Pineapple
Slice your fresh pineapple into ½ to 1-inch thick rounds and toss them on the grill. Cook on both sides until you see those caramelized char marks and the pineapple softens slightly. Grilled pineapple is a total game-changer — it gets sweeter, juicier, and a little smoky. Don’t skip this.
Note: Canned pineapple rings can work in a pinch, but fresh pineapple gives you so much more flavor and a better texture for grilling.
Step 5: Cook the Coconut Rice (Stovetop)
In a medium pot, combine your rice, coconut milk, and water. Bring it to a boil, then drop the heat to medium-low, pop on a tight lid, and let it cook for 17–20 minutes. Here’s the golden rule: do not lift the lid. I know it’s tempting. Resist. The steam is doing important work.
Once the time is up, remove from heat and let it sit (still covered) for 5 minutes. Then fluff with a fork and prepare to be amazed — it’s creamy, fragrant, and slightly coconutty in the best way.
Step 5b: Rice Cooker Option
If you’re using a rice cooker, just follow your machine’s instructions but swap out the water for a 1:1 mix of coconut milk and water. Easy, hands-off, totally foolproof. This is great if you’re multitasking (which, let’s be real, we all are).
Step 6: Assemble and Serve
Scoop a generous pile of coconut rice into your bowl or plate. Layer on your honey-glazed chicken tenderloins and those beautiful grilled pineapple slices, then finish with a sprinkle of fresh parsley for a little color and freshness. Stand back, take a photo, then dig in immediately.
This is the kind of juicy grilled chicken dinner that makes people ask, “Wait, you made this at home?”
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
The marinade does most of the heavy lifting here, so don’t rush it. Even 2–3 hours of marinating makes a noticeable difference in how tender and flavorful your chicken turns out. If you’re a planner, pop it in the fridge the night before and tomorrow-you will be very grateful.
Make sure your grill or pan is hot before adding the chicken. A properly preheated surface gives you those beautiful grill marks and helps lock in the juices instead of steaming the meat.
Flavor Variations
Want to turn up the heat? Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade. It plays beautifully against the sweetness of the pineapple and honey.
You can also swap chicken tenderloins for thighs if you prefer a richer, juicier cut. Thighs are harder to overcook, which makes them a great option if you’re new to grilling. They work beautifully in this honey pineapple grilled chicken recipe.
For a lighter carb option, serve the chicken over cauliflower rice or alongside a fresh leftover celery salad for a crisp, refreshing contrast.
Troubleshooting
Chicken turning out dry? You might be overcooking it. Pull it off the heat right at 165°F — chicken tenderloins cook fast, usually just 4–6 minutes per side depending on thickness.
Rice coming out sticky or mushy? Make sure you’re using the right rice-to-liquid ratio (1 cup rice to 1½ cups total liquid) and keeping that lid on during cooking. Lifting the lid releases steam and throws off the whole process.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Store chicken and rice separately if possible |
| Freezer | Up to 2 months | Freeze in portions for easy grab-and-go meals |
Reheating
Reheat chicken in a skillet over medium heat with a splash of water or chicken broth to keep it moist. Microwave works too — just cover it with a damp paper towel. For the rice, add a tablespoon of water before microwaving to bring back its fluffiness.
No-Waste Kitchen Ideas
Got leftover chicken? Chop it up and toss it into a chicken salad the next day for a totally different meal that still tastes incredible. Leftover coconut rice is also amazing fried up with eggs and veggies for a quick breakfast or lunch. Nothing goes to waste with this one.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | ~38g |
| Carbohydrates | ~48g |
| Fat | ~12g |
| Sugar | ~14g |
| Sodium | ~720mg |
| Fiber | ~1g |
Nutritional values are estimates and will vary based on exact ingredients and portions used.
Hawaiian Chicken with Coconut Rice FAQs
Can I bake the Hawaiian chicken instead of grilling it?
Absolutely! Bake the marinated chicken at 400°F for about 20–25 minutes, flipping halfway through. Brush the honey glaze on in the last 5 minutes of baking. You won’t get the same grill marks, but the flavor is still incredible — perfect for when the weather isn’t cooperating.
Can I use canned pineapple instead of fresh?
You can, and it’ll still taste great. Just make sure you’re using pineapple in juice (not syrup) and drain it well before grilling. Fresh pineapple does grill up better and has a bolder flavor, so use it when you can.
Is this recipe good for meal prep?
Yes, it’s one of those healthy dinner recipes grilled chicken fans love to batch cook! Make a big batch of chicken and coconut rice on Sunday and you’ve got easy lunches or dinners for most of the week. Store everything in airtight containers and just reheat as needed.
What can I serve alongside this dish?
The coconut rice is really the star side here, but if you want to round out the meal, try pairing it with a creamy grape salad for something refreshing and sweet. Or go the heartier route and serve it next to some garlic mashed potatoes — a little unconventional, but honestly so good.
Ready to Take a Tropical Staycation?
This Hawaiian Chicken with Coconut Rice is everything you want in a weeknight dinner — easy, flavorful, a little fancy, and totally crowd-pleasing. Whether you’re cooking for your family, hosting friends, or just treating yourself to something special on a Tuesday (you deserve it), this one’s a keeper.
If you love bold, island-inspired flavors like these, you might also want to check out this jambalaya recipe for another weeknight showstopper!
Give this recipe a try and let me know how it goes in the comments below — I’d love to hear if you added your own twist! And if you make it, please share it on Pinterest so more people can find their new favorite dinner. 🍍 Your future self, and everyone at your table, will thank you.
