Easy Hawaiian Pineapple Rice with Teriyaki Chicken and Coconut Rice Recipe
A vibrant Hawaiian dish pairing tender grilled chicken with a sweet pineapple-teriyaki glaze over creamy coconut rice and caramelized pineapple rings. Quick to make and bursting with island flavors.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6-8 servings 1x
- Category: quick
- Method: Grilling/Simmering
- Cuisine: Hawaiian
Ingredients
1 1/2 lbs chicken tenderloins (7–8 pieces)
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp brown sugar
5–6 cloves fresh garlic
2 tbsp canola oil
2 tbsp honey
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp fresh parsley, chopped
Instructions
Blend pineapple juice, soy sauce, ketchup, brown sugar, garlic, and canola oil in a bowl until smooth. Place chicken in a zip-top bag, pour in marinade, and massage to coat. Let rest for 1 hour at room temperature or refrigerate up to 24 hours.
Preheat a grill pan or skillet. Cook the chicken over medium-high heat for 8–10 minutes (flip halfway) until internal temperature reaches 165°F. Brush both sides with honey and remove from heat.
Slice the pineapple into 1/2- to 1-inch rounds. Grill for 1–2 minutes per side until caramelized.
In a pot, combine rice, coconut milk, and water. Bring to a boil, then reduce to low. Simmer 17–20 minutes. Let rest 5 minutes, fluff with a fork, and stir in parsley.
Notes
Substitute chicken with shrimp or tofu for a vegetarian version.
Marinate the chicken in the refrigerator to enhance flavor development.
Use fresh garlic and parsley for the brightest taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg