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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features a teriyaki-ginger pineapple marinade and juicy grilled chicken over creamy coconut rice. Finish with quick-grilled pineapple slices for a sweet, island-inspired contrast.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken thighs
  • 1 1/2 cup teriyaki sauce
  • 0.25 1/4 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
Coconut rice
  • 2 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
Toppings
  • 1 Grilled pineapple slices
  • 1 Green onions for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the teriyaki pineapple marinade
  1. In a bowl, mix teriyaki sauce, pineapple juice, brown sugar, and grated ginger until combined and glossy.
  2. Set the marinade aside while you prep the chicken.
Marinate the chicken
  1. Place chicken thighs in the marinade and turn to coat evenly, then cover.
  2. Marinate for 1-4 hours in the refrigerator until the chicken looks thoroughly glazed and darker in color.
Cook the coconut rice
  1. In a Dutch oven, combine jasmine rice, coconut milk, water, and salt, then bring to a boil over medium-high heat.
  2. Once boiling, reduce to a gentle simmer, cover, and cook for 15 minutes until the rice is tender and the liquid is absorbed.
Grill the chicken and pineapple
  1. Preheat a grill for medium-high heat, then grill the marinated chicken for 6-7 minutes per side until cooked through and grill-marked.
  2. Grill pineapple slices for 2 minutes per side until warmed through and lightly charred.
Serve
  1. Spoon coconut rice onto plates, top with grilled chicken, and finish with grilled pineapple slices.
  2. Garnish with green onions and serve hot.

Notes

Pro tip: If your pineapple slices are very juicy, pat them dry before grilling so they char instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; freeze coconut rice only (up to 2 months) for best texture. For a lighter option, use reduced-sugar teriyaki sauce and replace half the coconut milk with light coconut milk to cut calories while keeping the coconut aroma.