Hawaiian Chicken with Coconut Rice

If Hawaiian Chicken with Coconut Rice sounds like something you’d order on vacation with your feet in the sand… same. But here’s the best part: you can make it at home on a random Tuesday, in leggings, while your laundry silently judges you from the dryer.

This Hawaiian Chicken with Coconut Rice recipe is the sweet-salty, tropical, “wow, I actually cooked!” kind of meal that feels special without being fussy. The chicken turns out juicy and caramel-kissed from the pineapple-soy marinade, and the coconut rice is creamy, fluffy comfort that basically begs you to go back for seconds.

Why You’ll Love This Hawaiian Chicken with Coconut Rice

• Big flavor, low drama. The marinade does the heavy lifting while you do… literally anything else.
• Perfect for busy nights. Grill it, pan-grill it, meal-prep it—this recipe is flexible like that friend who always says, “Whatever works for you!”
• Family-friendly. Sweet pineapple + savory soy = a combo picky eaters often surprise you by loving.
• Leftovers are elite. Next-day rice bowl? Yes. Lunch that makes coworkers jealous? Also yes.

And if you’re like me, you’ll appreciate that this dish smells like a tropical getaway, even if your “getaway” is just standing in the kitchen in peace for 3 minutes.

Ingredients You’ll Need

For the Hawaiian chicken marinade

• Boneless, skinless chicken breasts – the sturdy, weeknight hero that soaks up flavor like a sponge.
• Pineapple juice – sweetness + acidity for tender, bright chicken.
• Soy sauce – salty, savory depth (aka the “mmm” factor).
• Brown sugar – caramel sweetness that helps the chicken brown beautifully.
• Vegetable oil – keeps everything smooth and helps prevent sticking.
• Minced garlic – savory warmth that makes the kitchen smell incredible.
• Minced ginger – a little zingy, a little spicy, totally worth it.
• Black pepper – gentle heat to round everything out.

For the coconut rice

• Coconut milk – creamy richness that turns plain rice into something special.
• Jasmine rice – fragrant, fluffy, and basically made for this.
• Water – balances the coconut milk so the rice cooks up just right.
• Salt – makes every flavor pop (don’t skip it).

For serving

• Green onions – fresh crunch and color.
• Sesame seeds – subtle nutty finish (and makes it look fancy with zero effort).

How to Make Hawaiian Chicken with Coconut Rice

Let’s get you to dinner bliss. These steps are simple, but the results feel like you worked harder than you did. (My favorite kind of cooking.)

Step 1: Make the marinade

In a large bowl, whisk together:

• pineapple juice
• soy sauce
• brown sugar
• vegetable oil
• minced garlic
• minced ginger
• black pepper

Whisk until the brown sugar dissolves. Give it a quick taste (careful—it’s salty-sweet perfection) and adjust if you want a touch more sweetness or soy.

Step 2: Marinate the chicken

Add the chicken breasts and make sure they’re fully coated. Cover and refrigerate for at least 1 hour.

If you can swing it, marinate overnight for deeper flavor. If you can’t, no guilt—an hour still works beautifully.

Step 3: Heat your grill (or grill pan)

Preheat your grill or stovetop grill pan over medium-high heat.

Step 4: Grill the chicken

Remove chicken from the marinade and let excess drip off. Discard the used marinade (food safety first—vacation vibes second).

Grill for about 6–7 minutes per side, until the thickest part reaches 165°F (75°C).

Then—this is important—let the chicken rest for a few minutes before slicing. Resting keeps the juices inside the chicken instead of all over your cutting board like a sad puddle.

Step 5: Start the coconut rice

While the chicken grills, combine in a medium saucepan:

• jasmine rice
• coconut milk
• water
• salt

Stir gently so the rice is evenly coated.

Step 6: Simmer

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer 15–20 minutes, until the liquid is absorbed and rice is tender.

Try not to lift the lid constantly. Rice likes privacy.

Step 7: Fluff and steam

Remove from heat, fluff with a fork, then cover again and let sit 5 minutes. This little rest is what gives you that fluffy, dreamy texture.

Step 8: Slice and serve

Slice the chicken against the grain into thick strips.

Spoon coconut rice onto plates, top with the Hawaiian chicken, and finish with green onions and sesame seeds.

And just like that, your kitchen becomes the closest thing to a beach resort… minus the seagulls.

My Favorite “Real Life” Moment With This Dish

The first time I made this, I was aiming for “quick dinner” and ended up with “why does this taste like a restaurant?” My family started hovering near the grill like it was a live cooking show. One bite in, and suddenly everyone was “just checking if it’s done.” Uh-huh. Sure.

Now it’s one of my go-to meals when I want something fun and comforting—but still easy enough to make on a busy weeknight.

Tips for the Best Hawaiian Chicken with Coconut Rice

• Don’t overcook the chicken. Use a thermometer if you can. Chicken breasts go from juicy to “why is this so dry” in about 30 seconds.
• Want extra caramelization? After marinating, lightly pat the chicken dry before grilling. It helps it brown better.
• No grill? No problem. Use a grill pan or a regular skillet. You’ll still get great flavor.
• Rice too thick or too soft? Coconut milk brands vary. If your rice seems too thick next time, add a splash more water.
• Sauce idea (optional but lovely): If you want something drizzly, you can make a fresh quick sauce by simmering unused marinade ingredients (make a new batch) in a small pan until slightly thickened.

And if your rice looks a tiny bit sticky at first—don’t panic. Fluff it, let it steam, and it’ll calm down. Like we all try to do around 5 p.m.

FAQs About Hawaiian Chicken with Coconut Rice

Bring the Vacation Vibes to Dinner Tonight

When life is busy and dinner needs to happen now, Hawaiian Chicken with Coconut Rice is the kind of meal that makes you feel like you’ve got everything under control—even if your day was chaos. It’s sweet, savory, comforting, and just a little bit fancy without trying too hard.

Make it once, and I promise it’ll sneak its way into your regular rotation. Because sometimes, the best kind of magic is chicken + coconut rice… and the fact that everyone actually eats it.

Keep the Tropical Vibes Going

If this Hawaiian Chicken with Coconut Rice made your dinner feel like a mini vacation, here are a few more cozy, flavor-packed meals you might love next (same easy vibes, new delicious directions):

• Craving more pineapple magic? Try Key West grilled chicken with tropical citrus marinade for another sweet-and-sunny dinner idea.
• Want a fun “rice bowl night” that everyone can customize? Make Street corn chicken rice bowl (it’s messy in the best way).
• If you loved the ginger-garlic flavor in the marinade, you’ll be obsessed with Caramelized soy chicken in garlic ginger broth with rice—warm, cozy, and perfect for leftovers.
• And if coconut rice is your new favorite side dish (welcome to the club), don’t miss Coconut chicken brothy rice for a comforting bowl that feels like a hug.

Before you go—if you tried this recipe, I’d love to hear how it turned out! ⭐ Leave a quick review and tap your star rating (1–5 stars) so other readers know if this Hawaiian Chicken with Coconut Rice deserves a spot on their dinner table too.

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