Hawaiian Chicken with Coconut Rice is a dish that brings a little tropical sunshine to your plate. Juicy, tender chicken cooked with a sweet and tangy pineapple glaze pairs perfectly with fluffy rice cooked in creamy coconut milk. The combination of savory, sweet, and coconutty flavors makes this meal simple but exciting.
I love making this dish when I want something that feels special without a lot of fuss. The coconut rice is seriously my favorite part—it’s soft and fragrant, and it soaks up all the delicious pineapple sauce. Plus, the chicken turns out super juicy every time, which makes me happy every time I bite into it.
My favorite way to serve Hawaiian Chicken with Coconut Rice is to add a sprinkle of fresh green onions and a little chopped pineapple on top for some extra zing and color. It’s such a fun meal to share with friends or family when you want to bring a bit of island flavor into your day. Whenever I make this, it always brings back happy memories of sunny vacations and relaxing beach days.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juicy, tender meat. But if you prefer leaner, breasts work well too.
Pineapple Juice: Fresh pineapple juice adds bright sweetness. If you don’t have fresh, canned juice works fine—just avoid added sugar.
Coconut Milk: Full-fat coconut milk is best for creamy, flavorful rice. Light coconut milk can be used but results are less rich.
Soy Sauce & Vinegar: Soy sauce adds umami, but for gluten-free, use tamari. Rice vinegar is mild and slightly sweet, but apple cider vinegar is a good substitute.
Brown Sugar: This sweetens the marinade nicely but you can swap with honey or maple syrup for a different touch.
How Do You Get Perfectly Tender, Flavorful Chicken?
Marinating is key! Here’s how to make sure your chicken soaks up the flavors and stays juicy:
- Mix all marinade ingredients and coat chicken completely.
- Marinate for at least 1 hour, but 3-4 hours or overnight is ideal for deep flavor.
- Before cooking, bring chicken to room temperature to cook evenly.
- Grill on medium-high heat, about 5-7 minutes per side, brushing with marinade helps keep it moist.
- Make sure to check for doneness without overcooking—chicken should reach 165°F inside.
Equipment You’ll Need
- Medium saucepan – I like using it for cooking the coconut rice; it keeps everything contained and cooks evenly.
- Grill pan or outdoor grill – perfect for getting those nice char marks and a smoky flavor on the chicken and pineapple.
- Tongs or spatula – helps turn the chicken and pineapple without breaking or sticking.
- Small saucepan – useful for reducing the marinade into a tasty sauce.
- Measuring cups and spoons – to keep everything precise and balanced.
Flavor Variations & Add-Ins
- Protein swaps: Try shrimp or pork instead of chicken for different flavors.
- Cheese or herbs: Top with chopped green onions or a sprinkle of toasted coconut for extra texture and flavor.
- Veggie boost: Add sautéed bell peppers or snap peas for added crunch and color.
- Spice it up: Mix in some red pepper flakes or hot sauce into the marinade for a spicy kick.
Equipment You’ll Need
- Medium saucepan – for cooking the coconut rice evenly and preventing sticking.
- Grill pan or outdoor grill – to get those perfect grill marks and delicious smoky flavor on the chicken and pineapple.
- Tongs or spatula – to easily turn and handle the chicken and pineapple rings while cooking.
- Small saucepan – for reducing the marinade into a tasty glaze.
- Measuring cups and spoons – to measure ingredients precisely for best flavor balance.
Flavor Variations & Add-Ins
- Protein Swap: Use shrimp, pork, or tofu instead of chicken for a different take on this dish.
- Extra Veggies: Add sautéed bell peppers, snap peas, or shredded carrots for more color and crunch.
- Spicy Twist: Add red pepper flakes or fresh minced chili to the marinade if you like a little heat.
- Fresh Herbs: Try basil, mint, or green onions if you want a different herbal flavor besides cilantro or dill.
- Sweet Touch: Drizzle a bit of honey or maple syrup over the pineapple before grilling for a caramelized finish.
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure it’s fully thawed before marinating and cooking. Thaw frozen chicken overnight in the fridge or use the cold water method for quicker thawing.
Can I Make the Coconut Rice Ahead of Time?
Absolutely! You can cook the coconut rice a day in advance. Store it in an airtight container in the fridge and reheat gently with a splash of water or coconut milk to keep it moist.
How Should I Store Leftovers?
Keep leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. Reheat the chicken gently to avoid drying it out, and fluff the rice before serving.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice, try using orange juice or a mix of citrus juices for a similar sweet and tangy flavor. Just avoid juices with added sugar for the best balance.