I love to make Hawaiian Chicken and Coconut Rice when I need a bright, easy meal. The mix of sweet pineapple and creamy coconut rice feels like a small island dinner at home, and it cooks fast for busy nights. If you like rice and chicken, try my take on Broccoli, Rice, and Cheese Chicken Casserole for another weeknight win.
Dad James taught me to watch the grill heat and not rush the sear. He loved how the sauce caramelized on the chicken.
What You’ll Need
- 4 chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
My Trusted Kitchen Tools
I keep this list short. You do not need a lot to make this dish. I use a medium bowl for the marinade. I use a sturdy skillet for the chicken when I do not grill. A tight lid for the rice pot helps the rice cook well. A good pair of tongs makes it easy to flip the chicken. I also like a small whisk for mixing sauce and sugar. These tools help me cook with less fuss and clean up fast.
If you cook on a grill, a grill pan gives good marks when the weather is bad. If you have a rice cooker, you can use it for the coconut rice. I use basic tools and get great results every time.
Bringing It All Together
- Mix pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder in a bowl.
- Add chicken breasts to the bowl and turn to coat.
- Marinate the chicken for at least 30 minutes in the fridge.
- Rinse jasmine rice briefly under cold water.
- Combine rice, coconut milk, water, and a pinch of salt in a pot.
- Bring the rice mix to a boil over medium heat.
- Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is soft.
- Heat a skillet or grill over medium-high heat.
- Remove chicken from the marinade and shake off excess.
- Cook chicken on the skillet or grill until the internal temperature reads 165°F and juices run clear.
- Let the chicken rest for a few minutes after cooking.
- Fluff the coconut rice with a fork.
- Plate rice, slice or place chicken on top, and sprinkle chopped green onions.
Making It Your Own (Swaps & Ideas)
I like to keep this dish simple, but you can swap a few things to match your mood. Use thighs instead of breasts for more fat and flavor. Add diced bell pepper or snap peas to the pan near the end for a fresh crunch. If you want a sweeter glaze, reduce the marinade over heat after you cook the chicken and spoon it on top. For a creamy twist, try my creamy smothered chicken and rice idea for a similar comfort profile with less grill time.
You can also change the rice. Try brown rice if you want more fiber, but plan for a longer cook time and more liquid. For a low carb plate, serve the chicken over cauliflower rice for a lighter dish.
How We Love to Serve It
We like to serve this dish with bright sides. A crisp green salad with lime and cucumber pairs well. Grilled pineapple rings add an extra sweet bite. I often add a scoop of steamed broccoli for color and a little crunch. A wedge of lime on the side is my favorite for a fresh finish. The dish feels like a full meal on one plate when you add a veg and a fresh element.
For a party, slice the chicken and set it on a platter over the rice. Let guests spoon extra sauce on top. It makes a nice, casual buffet plate that looks inviting.
A Few Tips For Success
Salt the rice gently and taste as it cooks. Do not lift the lid while rice steams. I set a timer for the chicken so I do not overcook it. If you want a sticky glaze, baste the chicken with the marinade in the last minutes of cooking, but only after you have boiled the marinade for safety if it was used raw. If you want a freezer meal idea, check my notes on dump and bake chicken tzatziki rice for other make-ahead tips that work well for rice dishes.
Use a meat thermometer if you are not sure. Rest the chicken five minutes before slicing. This keeps the juices in and the meat moist.
Saving Some For Later
Cool the rice and chicken to room temperature before you pack them. I use airtight containers to store one to two days in the fridge. For longer storage, freeze portions in freezer-safe bags or containers. Freeze rice and chicken in single meal sizes so you can thaw just what you need. When reheating, cover the rice and add a splash of water or coconut milk to keep it moist. Reheat chicken in a low oven or under a broiler for a crisp finish, or microwave on low heat if you are in a hurry.
Label the containers with the date so you use the oldest meal first. Most cooked rice and chicken keep well in the freezer for about two months.
From My Kitchen to Yours
I hope this recipe brings a little island flavor to your table. I make it on busy nights and at small family dinners. I like how easy it is and how the house smells of coconut and pineapple when it cooks. Try it and make small swaps to fit your family. I know Dad James would nod at the caramel color and be ready for seconds.
Your Questions, Answered
Can I make Hawaiian Chicken and Coconut Rice ahead of time?
Yes. I often make the rice and chicken a day ahead. Cool both parts, store in airtight containers, and keep in the fridge. Reheat gently and add a splash of water to the rice to keep it soft.
How do I reheat Hawaiian Chicken and Coconut Rice without drying it out?
Warm the rice covered with a damp paper towel in the microwave or in a pot with a little water. Heat the chicken in a low oven or under a broiler for a short time. Check the chicken so it does not dry out and use a meat thermometer if you can.
Can I use something other than pineapple juice in Hawaiian Chicken and Coconut Rice?
Yes. You can use orange juice for a milder sweet note or a mix of apple cider and a splash of vinegar for balance. If you use a new juice, taste and adjust the sugar and soy sauce so the marinade stays balanced.
Print
Hawaiian Chicken and Coconut Rice
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright and easy meal featuring sweet pineapple and creamy coconut rice, perfect for busy nights.
Ingredients
- 4 chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Mix pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder in a bowl.
- Add chicken breasts to the bowl and turn to coat.
- Marinate the chicken for at least 30 minutes in the fridge.
- Rinse jasmine rice briefly under cold water.
- Combine rice, coconut milk, water, and a pinch of salt in a pot.
- Bring the rice mix to a boil over medium heat.
- Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes until the rice is soft.
- Heat a skillet or grill over medium-high heat.
- Remove chicken from the marinade and shake off excess.
- Cook chicken on the skillet or grill until the internal temperature reads 165°F and juices run clear.
- Let the chicken rest for a few minutes after cooking.
- Fluff the coconut rice with a fork.
- Plate rice, slice or place chicken on top, and sprinkle chopped green onions.
Notes
For a sweeter glaze, reduce the marinade after cooking the chicken. Substitute chicken thighs for more flavor, or serve over cauliflower rice for a low-carb option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Hawaiian chicken, coconut rice, easy meals, weeknight dinner, tropical flavors