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.
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
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