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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken marinated with pineapple juice for a tropical, island-inspired flavor. Creamy jasmine coconut rice is simmered until tender, then topped with quick grilled pineapple rings and fresh green onions.
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Prep Time 20 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken thighs Use boneless or bone-in for juicier results.
  • 0.5 cup teriyaki sauce Choose a gluten-free version if needed.
  • 0.25 cup pineapple juice Fresh or bottled works; use for the marinade and balance.
  • 2 tbsp brown sugar Helps glaze the chicken on the grill.
  • 1 tbsp fresh ginger, grated Adds warming, bright ginger flavor.
Coconut rice
  • 2 cup jasmine rice Long-grain jasmine yields fluffy, creamy grains.
  • 1 can (14 oz) coconut milk Full-fat gives the creamiest texture.
  • 1 cup water Used to adjust simmering liquid.
  • 0.25 tsp salt Season the rice evenly.
  • 1 Grilled pineapple slices Serve as a topping; grill briefly for charred sweetness.
  • 1 Green onions for garnish Adds a fresh, sharp finish.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the marinade and marinate
  1. Mix teriyaki sauce, pineapple juice, brown sugar, and grated fresh ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Add chicken thighs to the marinade, cover, and refrigerate for 1-4 hours to marinate, turning once halfway through for even coating.
Cook the coconut rice
  1. In a pot, combine jasmine rice, coconut milk, water, and salt, then bring the mixture to a boil over high heat.
  2. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  3. Keep the pot covered off the heat for 5 minutes, then fluff the rice so it stays creamy and fluffy.
Grill chicken and pineapple
  1. Preheat the grill to medium-high heat, then grill the marinated chicken for 6-7 minutes per side until cooked through and nicely glazed.
  2. Grill pineapple slices for 2 minutes per side until you see light grill marks and the fruit turns slightly caramelized.
Serve
  1. Spoon creamy coconut rice onto plates, top with the grilled chicken, and finish with grilled pineapple slices.
  2. Sprinkle green onions over the top right before serving for a bright, fresh garnish.

Notes

Pro tip: Pat chicken lightly before grilling to help the teriyaki glaze caramelize instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended for the pineapple, but the coconut rice and chicken can be frozen up to 2 months (pineapple should be added fresh). For a lower-sugar option, use a reduced-sugar teriyaki sauce or make your own with less brown sugar.