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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice is a tropical island-inspired meal with teriyaki-glazed grilled chicken and creamy coconut rice. The chicken is marinated, then grilled until cooked through, and served over simmered coconut rice with charred pineapple rings.
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Prep Time 20 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki marinade and grilled pineapple
  • 2 lb chicken thighs
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • grilled pineapple slices
  • green onions for garnish
For coconut rice
  • 2 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
  • grilled pineapple slices

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the teriyaki marinade
  1. In a bowl, mix teriyaki sauce, pineapple juice, brown sugar, and grated ginger until the sugar dissolves and the marinade looks glossy.
  2. Reserve some marinade for grilling if desired, then cover the bowl and refrigerate while you prep the chicken.
Marinate the chicken
  1. Add chicken thighs to the marinade, turning to coat all surfaces, then cover and marinate in the refrigerator for 1-4 hours.
Cook the coconut rice
  1. In a pot, combine jasmine rice, coconut milk, water, and salt, then bring to a boil over high heat with bubbling at the surface.
  2. Reduce to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  3. Turn off the heat and keep the pot covered for a brief rest so the steam finishes softening the grains.
Grill the chicken and pineapple
  1. Preheat the grill to medium-high heat, then grill chicken thighs for 6-7 minutes per side until cooked through and you see clear grill marks.
  2. Grill pineapple slices for 2 minutes per side until browned with visible caramelized edges.
Serve
  1. Spoon creamy coconut rice onto plates, then top with grilled chicken and grilled pineapple slices, and finish with green onions for garnish.

Notes

Marinate for at least 1 hour so the ginger and pineapple flavor penetrates the thighs; up to 4 hours is best. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of water to loosen the rice. Freezing is not recommended for the grilled pineapple, but chicken and rice can be frozen up to 2 months and reheated. For a lighter swap, use light coconut milk in the rice for fewer calories while keeping the creamy texture.