Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs are naturally juicy and very forgiving. Grill time may be slightly longer depending on thickness, but you still want 165°F (75°C) internally.

Can I make Hawaiian Chicken with Coconut Rice ahead of time?

Yes! Marinate the chicken overnight and cook the rice ahead too. Store separately and reheat gently. The flavors get even better the next day.

How do I store leftovers?

Keep chicken and coconut rice in airtight containers in the fridge for up to 3–4 days . Reheat rice with a splash of water to bring back the fluffy texture.

You can freeze the grilled chicken (sliced or whole) for about 2–3 months . Coconut rice can be frozen too, but it may change texture slightly—still tasty, just less silky.

What can I serve with it besides garnish?

This is great with a simple side salad, grilled veggies, or even roasted broccoli. (Yes, broccoli can come to the luau. We’re inclusive here.)

5 Amazing Hawaiian Chicken with Coconut Rice Wins

Description

Hawaiian Chicken with Coconut Rice is a sweet and savory dinner made with juicy grilled chicken marinated in pineapple and soy sauce, served over creamy coconut rice. It’s an easy, family-friendly meal that tastes like a tropical getaway.

Ingredients

Scale

For the Hawaiian Chicken

4 boneless, skinless chicken breasts
1 cup pineapple juice
⅓ cup soy sauce
¼ cup brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
½ teaspoon black pepper

For the Coconut Rice

1½ cups jasmine rice
1 cup coconut milk
1 cup water
½ teaspoon salt

For Garnish

Sliced green onions
Sesame seeds
Grilled pineapple slices (optional)

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Instructions

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, oil, garlic, ginger, and black pepper until smooth.
Add chicken breasts and coat well. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard used marinade.
Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
While chicken cooks, combine rice, coconut milk, water, and salt in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender.
Fluff rice with a fork and let sit covered for 5 minutes.
Serve sliced chicken over coconut rice and garnish with green onions, sesame seeds, and pineapple.

Notes

Chicken thighs can be used for extra juiciness.

No grill? A skillet or grill pan works perfectly.

For extra sauce, make a fresh batch of the marinade and simmer it until slightly thickened.

Leftovers store well for up to 4 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 14 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 95 mg