Description
Tropical Hawaiian chicken brings island flavors to your dinner table with juicy marinated meat and creamy coconut rice. Pineapple-infused marinade and tender grilled chicken create a perfect balance of sweet and savory that transports you to Pacific paradise.
Ingredients
Scale
Main Proteins:
- 1 ½ pounds (680 grams) chicken tenderloins (7–8 pieces)
- 5–6 cloves fresh garlic
Sauce and Liquid Ingredients:
- ¼ cup pineapple juice
- ¼ cup soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons canola oil
Produce and Garnish:
- ½ fresh ripe pineapple, sliced
- 1 tablespoon fresh parsley, chopped
Coconut Rice Ingredients:
- 1 cup basmati or jasmine rice
- ¾ cup coconut milk
- ¾ cup water
Instructions
- Craft a vibrant marinade by blending pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil until completely smooth in a food processor.
- Transfer the liquid mixture into a ziplock bag, add chicken tenderloins, and thoroughly massage to ensure even coating. Refrigerate for minimum 1 hour or up to 24 hours for maximum flavor infusion.
- Prepare a grill surface by lightly greasing with oil – options include grill pan, cast iron, charcoal, electric grill, or non-stick skillet.
- Position marinated chicken on heated surface, cooking until internal temperature reaches 165°F. Rotate midway through cooking to guarantee uniform heat distribution.
- After chicken achieves perfect doneness, generously brush both sides with honey, creating a glossy caramelized exterior.
- Cut fresh pineapple into half-inch thick slices, placing directly on grill surface to develop light char marks and enhance natural sweetness.
- In a pot, combine rice, coconut milk, and water. Bring to rolling boil, then reduce heat to medium-low, covering with tight-fitting lid. Simmer undisturbed for 17-20 minutes.
- Alternatively, utilize rice cooker following manufacturer’s guidance, substituting water with equal parts coconut milk.
- Plate by creating a fluffy coconut rice foundation, topping with grilled chicken and caramelized pineapple slices.
- Sprinkle freshly chopped parsley over dish for bright, herbaceous finish.
Notes
- Marinate chicken for maximum flavor by letting it soak in the pineapple-based mixture for up to 24 hours before cooking.
- Check chicken’s internal temperature reaches 165°F to ensure safe and perfectly cooked meat using a meat thermometer.
- Grill pineapple slices until lightly charred to enhance natural sweetness and add smoky caramelized notes to the dish.
- Use a 1:1 ratio of coconut milk to water when preparing rice for creamy, rich texture and tropical taste.
- Opt for fresh garlic in the marinade to boost overall flavor profile and create depth in the Hawaiian-inspired chicken.
- Allow chicken to rest briefly after grilling to help retain moisture and ensure tender, juicy meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg