Hawaiian Grilled Chicken with Coconut Rice
Craving a tropical escape without leaving your kitchen?
This Hawaiian Grilled Chicken with Coconut Rice is the perfect balance of savory, sweet, and smoky flavors.
Tender chicken marinated in a coconut-pineapple blend, grilled to perfection, and served with creamy coconut rice and sweet pineapple—
it’s an unbeatable combo that’ll have everyone asking for seconds!
For Hawaiian Grilled Chicken:
- Chicken Thighs – Bone-in, skinless chicken thighs work best for this recipe. They stay juicy and flavorful after grilling.
- Soy Sauce – Low-sodium soy sauce is ideal for marinating the chicken.
- Water – Helps balance out the marinade’s intensity and provides moisture.
- Light Brown Sugar – Adds a touch of sweetness to the marinade.
- Minced Garlic – Gives the chicken a savory depth of flavor.
- Sesame Oil – Imparts a subtle nutty flavor to the marinade.
- Light Coconut Milk – Adds richness and a tropical, creamy texture.
- Pineapple Juice – For a fresh, fruity tang that complements the coconut.
- Pineapple Slices – Fresh or canned; grilled alongside the chicken for extra sweetness.
For Coconut Rice:
- White Rice – Short-grain rice works best, as it’s more sticky and absorbs the coconut milk nicely.
- Light Coconut Milk – Provides a creamy texture and tropical flavor to the rice.
- Water – Helps cook the rice evenly.
- Kosher Salt – To season the rice.
- Brown Sugar – Adds a hint of sweetness to balance the flavors of the coconut.
Hawaiian Grilled Chicken with Coconut Rice
Craving a tropical escape without leaving your kitchen? This Hawaiian Grilled Chicken with Coconut Rice is the perfect balance of savory, sweet, and smoky flavors.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup packed light brown sugar
- ½ tsp minced garlic
- 1 tsp sesame oil
- ½ cup light coconut milk
- ¼ cup pineapple juice
- 1 cup fresh or canned pineapple slices
For the Coconut Rice:
- 1 cup white rice (preferably short grain)
- 1 ¼ cups light coconut milk
- ½ cup water
- ¾ tsp kosher salt
- 2 tsp brown sugar
Optional Garnish:
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the Chicken Marinade:In a bowl, combine soy sauce, water, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice.Pour the mixture into a resealable bag or container and add the chicken thighs.Seal and marinate for at least 2 hours, or up to 24 hours for the best flavor.
- Grill the Chicken:Preheat your grill to medium heat.Remove the chicken from the marinade and discard the marinade.Grill the chicken for 6-7 minutes on each side, or until fully cooked through.
- Grill the Pineapple:Add the pineapple slices to the grill.Cook for 2-3 minutes per side until slightly caramelized and charred.
- Prepare the Coconut Rice:In a pot, bring coconut milk and water to a boil.Add rice and kosher salt, then stir.Cover the pot, reduce the heat to low, and simmer for about 18 minutes, or until the rice is tender.Stir in brown sugar for sweetness.
- Serve:Arrange the grilled chicken and pineapple slices on a serving platter.Serve with the coconut rice and garnish with fresh cilantro leaves and lime wedges if desired
- Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, boneless, skinless chicken breasts work well too. Just be mindful to not overcook them, as they can dry out quicker. - How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. If you have more time, let it sit overnight to allow the marinade to fully soak in. Either way, it’ll be delicious! - Can I bake the chicken instead of grilling it?
Yes! If grilling isn’t an option, simply bake the marinated chicken at 375°F (190°C) for about 25-30 minutes. It’ll be just as flavorful, though grilling does add a nice smoky flavor. - Do I really need to grill the pineapple?
Grilling the pineapple adds a caramelized sweetness and smokiness, but if you’re short on time, fresh pineapple works just fine. Feel free to skip grilling if you prefer a lighter version! - Can I make the coconut rice ahead of time?
Yes, you can! Just cook the rice as directed and store it in the fridge for up to 3 days. When ready to serve, reheat with a splash of water or coconut milk to keep it creamy.
