Hawaiian Chicken with Coconut Rice is a bright, tasty dish that brings a little island vibe to your dinner table. The juicy chicken is often marinated or cooked with sweet pineapple and tangy teriyaki flavors, while the coconut rice is creamy and lightly sweet, making a perfect base that complements every bite. The mix of tender chicken, tropical pineapple, and rich coconut rice makes this meal feel like a mini vacation on a plate.
I love making this recipe when I want something that feels special but isn’t too complicated. The combination of sweet and savory comes together so nicely, and the coconut rice always adds a lovely, gentle flavor that makes the dish feel a bit fancy without needing much effort. A little tip I like to follow is to toast the rice in a bit of coconut oil before cooking—it brings out even more coconut flavor that everyone seems to notice and enjoy.
For serving, I often add a sprinkle of chopped green onions or fresh cilantro on top, which adds a fresh pop of color and taste. Sometimes a wedge of lime on the side brightens each bite even more. This dish is perfect for family dinners or even bringing to a potluck because it’s something different that still feels comforting and satisfying.
It reminds me of warm, sunny days and feeling relaxed, so whenever I make it, I find myself smiling and looking forward to digging in. If you like a balance of sweet, savory, and a little bit tropical flair, this Hawaiian Chicken with Coconut Rice might just become one of your favorites too.
Key Ingredients & Substitutions
Chicken: Thighs give more flavor and stay juicy, but breasts work if you prefer leaner meat. If you want vegetarian options, grilled tofu or tempeh marinated the same way can be great.
Pineapple: Fresh or canned both work. Fresh has a brighter taste but canned pineapple is convenient and sweet. If pineapple isn’t available, mango or peach slices can offer a similar tropical sweetness.
Coconut Milk: Full-fat coconut milk makes the rice creamy and rich. Light coconut milk can be used for fewer calories but expect a less creamy texture. If you’re dairy-free, this is perfect to get creaminess without butter.
Rice: Jasmine rice is classic for its fragrant aroma. If unavailable, use basmati or any long-grain white rice. Rinsing the rice before cooking helps remove excess starch and keeps grains fluffy.
How Do You Get the Coconut Rice to Be Creamy and Fluffy?
Making coconut rice just right means balancing creamy texture and fluffy grains. Here’s how I do it:
- Rinse the rice well under cold water to wash away starch.
- Combine coconut milk and water evenly—the coconut milk gives creaminess, but a bit of water prevents it from getting too dense.
- Bring to a boil, then cover tightly and simmer on low—don’t lift the lid while it cooks as steam helps fluff the rice.
- Let the rice rest off the heat for 5 minutes before fluffing with a fork—this extra time lets the rice fully absorb moisture.
This method gives rice that’s soft and creamy, yet with separate, fluffy grains. I often add a small bit of sugar to enhance the natural sweetness from the coconut milk, which pairs perfectly with the savory chicken.
Equipment You’ll Need
- Medium pot with lid – I use this to cook the coconut rice, and it helps keep the rice fluffy and tender.
- Grill pan or skillet – perfect for grilling pineapple and chicken, giving them nice grill marks and extra flavor.
- Small saucepan – I use this to simmer the marinade and make the glaze, keeping everything neat and easy to handle.
- Measuring cups and spoons – essential for getting the marinade and rice just right, so the flavors are balanced.
- Chopping board and knives – handy for preparing garlic, ginger, herbs, and pineapple for maximum freshness and flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – seafood or plant-based protein options work great with tropical flavors.
- Add red bell peppers or snap peas – extra veggies add crunch and color, making the dish more filling.
- Include a dash of sriracha or hot sauce – for those who like a little spicy kick with their sweet and savory combo.
- Sprinkle toasted coconut flakes or chopped nuts on top – adds texture and enhances the tropical vibe.
How to Make Hawaiian Chicken with Coconut Rice
Ingredients You’ll Need:
For the Hawaiian Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup pineapple juice (or fresh pineapple blended)
- ¼ cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil or vegetable oil
- 4 pineapple rings (fresh or canned)
- Salt and pepper, to taste
- Fresh chopped cilantro or parsley for garnish
For the Coconut Rice:
- 1 cup jasmine rice (or long grain white rice)
- 1 cup coconut milk (full fat preferred)
- 1 cup water
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
- Fresh chopped cilantro or parsley for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 30 minutes to cook. Adding time to marinate the chicken (30 minutes to 2 hours) will help make the flavors richer. So plan for at least 40 minutes, but marinating longer is even better.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, mix pineapple juice, soy sauce, brown sugar (or honey), rice vinegar, minced garlic, and grated ginger. Whisk them all together until smooth.
2. Marinate the Chicken:
Put the chicken in a shallow dish or ziplock bag. Pour the marinade over the chicken, making sure every piece is covered. Let it marinate in the fridge for at least 30 minutes. The longer, the tastier!
3. Cook the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear to remove extra starch. In a medium pot, add the rinsed rice, coconut milk, water, salt, and sugar. Stir and bring it to a boil over medium-high heat.
4. Simmer the Rice:
Once boiling, lower the heat to low, cover the pot tightly, and let it simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and keep covered for 5 minutes. Then gently fluff the rice with a fork.
5. Cook the Pineapple:
Heat a grill pan or skillet over medium-high heat. Brush the pineapple rings lightly with oil. Grill each side for 2-3 minutes until you see nice grill marks and the pineapple becomes caramelized. Set them aside.
6. Cook the Chicken:
In the same pan, heat the sesame or vegetable oil over medium-high heat. Remove chicken from the marinade (keep the marinade!) and cook the chicken about 5-6 minutes on each side until fully cooked and nicely browned.
7. Make the Sauce:
Pour the reserved marinade into a small saucepan. Bring it to a boil, then lower the heat and simmer for 5-7 minutes until it slightly thickens into a glaze.
8. Assemble the Dish:
Plate a good scoop of coconut rice, place grilled pineapple rings on top, then add the grilled chicken. Spoon some of the thickened marinade glaze over the chicken for extra flavor.
9. Garnish and Serve:
Sprinkle fresh cilantro or parsley over your dish for a pop of color and fresh taste. If you like, add a few slices of fresh tomato on the side to brighten things up.
Enjoy your delicious Hawaiian Chicken with creamy Coconut Rice! It’s a tropical feast that’s both simple and flavorful.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating. Thaw in the refrigerator overnight or quick-thaw in cold water sealed in a plastic bag. This ensures even cooking and better flavor absorption.
Can I Make the Coconut Rice Ahead of Time?
Absolutely! You can cook the coconut rice a day before and reheat it gently with a splash of coconut milk or water to refresh its creaminess. Just cover it tightly to prevent drying out.
What Can I Substitute for Pineapple If I Don’t Have Any?
If you don’t have pineapple, try using mango or peaches for a similar sweet, tropical flavor. While it won’t be exactly the same, these fruits complement the dish nicely.
How Should I Store Leftovers?
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet to keep it juicy, and warm the rice with a splash of coconut milk or water.
