Hawaiian Chicken with Coconut Rice: A Taste of Island Sunshine

Introduction: A Springtime Escape to the Islands

Spring is a season of renewal, and nothing revives the senses quite like the bold, tropical flavors of Hawaiian cuisine. When the first warm breezes of the season sweep through, I instinctively reach for recipes that bring sunshine to the table—and this Hawaiian Chicken with coconut rice is one that never fails to delight.

This dish holds a special place in my heart. Years ago, during a family vacation to Maui, I was served a plate of grilled chicken marinated in pineapple and soy, accompanied by a fluffy mound of coconut rice. It was humble but unforgettable. When I returned home, I was determined to recreate that magic—and with the help of my grandmother’s culinary wisdom, I crafted a version that balances authenticity, simplicity, and heart.

This dish is all about contrast and harmony—sweet meets savory, tangy meets creamy, and every bite delivers a vacation vibe. Whether you’re planning a spring dinner party or just want to switch up your weeknight meals, this Hawaiian Chicken recipe is a surefire way to impress.

Why This Hawaiian Chicken Recipe Works

• Balanced Flavors: The marinade combines pineapple juice, soy sauce, garlic, and ginger for a tangy-sweet profile that’s both bold and approachable.
• Versatile Cooking Methods: Grill it for that smoky finish, or bake and sear depending on your kitchen setup.
• Complemented by Creamy Coconut Rice: The perfect partner to the bold chicken—aromatic, slightly sweet, and fluffy.
• Prep-Ahead Friendly: Marinate overnight, and you’ll have dinner nearly ready the next day.
• Family and Crowd-Friendly: The flavors are universally loved, and it scales beautifully for gatherings.

Ingredients

For the Chicken Marinade:

• 6 boneless, skinless chicken thighs (or breasts)
• 1 cup pineapple juice (not from concentrate, if possible)
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons ketchup
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)

For the Coconut Rice:

• 1 1/2 cups jasmine rice, thoroughly rinsed
• 1 cup full-fat coconut milk
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional)

Garnishes and Add-ons:

• Grilled pineapple slices
• Chopped scallions or cilantro
• Lime wedges
• Toasted sesame seeds

How to Make Hawaiian Chicken with Coconut Rice

Step 1: Marinate the Chicken

Combine the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, sesame oil, and pepper flakes in a large bowl. Whisk until sugar is dissolved.

Add chicken pieces to a resealable bag or glass dish. Pour in the marinade, ensuring the chicken is fully coated. Seal and refrigerate for at least 4 hours—ideally overnight.

Chef’s Tip: For extra depth, reserve 1/2 cup of the marinade before adding the chicken. Simmer it down later into a glaze for finishing.

Step 2: Cook the Coconut Rice

Rinse jasmine rice under cold water until it runs clear. This removes excess starch and helps achieve a fluffy texture.

In a medium pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Stir and bring to a light boil over medium heat.

Cover and reduce heat to low. Simmer for 15–18 minutes until the liquid is absorbed. Let rest for 10 minutes off the heat before fluffing with a fork.

Rice Variation: For a nuttier flavor, toast the rice briefly in the pot with a bit of coconut oil before adding the liquid.

Step 3: Cook the Chicken

Grilling:

Preheat your grill to medium-high. Remove chicken from the marinade and grill for 6–8 minutes per side, or until internal temperature reaches 165°F (75°C). Baste with reserved marinade if desired.

Oven Roasting:

Preheat to 400°F (200°C). Bake chicken in a dish for 25–30 minutes. Broil for the last 2 minutes for caramelization.

Pan-Searing:

Heat oil in a large skillet. Sear chicken 6–7 minutes per side until cooked through. Add reserved marinade as a finishing glaze.

Step 4: Assemble and Serve

Spoon coconut rice onto plates. Top with grilled Hawaiian chicken. Garnish with grilled pineapple, sesame seeds, herbs, and lime wedges for an eye-catching, flavor-packed presentation.

Hawaiian Chicken Meal Pairing Ideas

• Tropical Slaw: Shredded red cabbage, mango, and a lime vinaigrette.
• Grilled Vegetables: Bell peppers, zucchini, and red onion skewers.
• Sweet Cornbread: Adds a soft, buttery complement to the meal.
• Pineapple Cucumber Salad: Fresh and cooling with a dash of chili flakes.

Tips and Techniques for Success

1. Marinate Thoroughly: Minimum 4 hours, but overnight creates deeper flavor.
2. Pineapple Juice Quality: Choose 100% juice, not from concentrate, for the best taste.
3. Rice Prep: Rinse your rice thoroughly for a non-sticky texture.
4. Use Chicken Thighs for Juiciness: They’re more forgiving and flavorful than breasts.
5. Coconut Milk: Use full-fat for rich, creamy rice. Light coconut milk can be substituted for a lighter version.

Recipe Variations

• Spicy Hawaiian Chicken: Add 1 tablespoon sriracha or chili garlic sauce to the marinade.
• Pineapple Chicken Skewers: Cut chicken into chunks and thread with bell peppers and pineapple.
• Vegetarian Version: Swap chicken for tofu or tempeh. Marinate and cook similarly.
• Low-Carb Option: Serve with cauliflower rice or lettuce wraps.

How to Store and Reheat

• Refrigeration: Store chicken and rice separately in airtight containers for up to 4 days.
• Reheating: Reheat in a skillet with a splash of water or microwave covered to retain moisture.
• Freezing: Freeze cooked chicken (without rice) for up to 2 months. Thaw overnight in the fridge.

Hawaiian Chicken: A Cultural Nod

While this dish is a modern take on Hawaiian-inspired flavors, it’s important to note that Hawaii’s culinary landscape is a fusion of Polynesian, Japanese, Filipino, and American influences. The sweet-savory combination in this recipe nods to dishes like huli-huli chicken and teriyaki-style marinades, which are beloved in Hawaiian plate lunches.

Sweet & Savory Chicken Cravings?

Our readers also love the Glazed Apricot Chicken Recipe, where fruit meets spice for a bold take on weeknight dinners.

If you enjoy the creamy base of coconut rice, you’ll appreciate this comforting twist on a classic: Creamy Smothered Chicken and Rice.

Hawaiian Chicken with Coconut Rice

This Hawaiian Chicken with Coconut Rice recipe blends sweet pineapple, savory soy, garlic, and creamy coconut rice for a tropical spring dinner feast.

• Grill or Oven
• Medium Pot
• Mixing Bowl

Marinade

• 1 cup pineapple juice
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 6 boneless, skinless chicken thighs

Coconut Rice

• 1 1/2 cups jasmine rice (rinsed)
• 1 cup full-fat coconut milk
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional)

Garnishes

• grilled pineapple rings (optional)
• lime wedges
• fresh cilantro or scallions
• sesame seeds

1. In a bowl, mix pineapple juice, soy sauce, brown sugar, vinegar, ketchup, garlic, ginger, sesame oil, and pepper flakes.

2. Add chicken and marinate for at least 4 hours, preferably overnight.

3. To prepare the rice, combine rinsed jasmine rice, coconut milk, water, salt, and sugar in a pot. Bring to a boil.

4. Reduce heat, cover, and simmer for 15–18 minutes. Let sit for 10 minutes off heat, then fluff.

5. Grill chicken over medium-high heat for 6–8 minutes per side, or bake at 400°F for 25–30 minutes.

6. Plate coconut rice, top with chicken, and garnish with pineapple, lime, herbs, and sesame seeds.

You can prepare the rice and marinade ahead of time. This dish is perfect for meal prep or spring outdoor gatherings.

Dinner

American

Coconut Rice, Hawaiian Chicken, spring recipes, Tropical

Conclusion

This Hawaiian Chicken with coconut rice is more than just a meal—it’s an invitation to pause, savor, and dream. Whether you’re planning a spring garden party or need a family-friendly weeknight dinner, this dish delivers flavor, comfort, and a sunny escape from the everyday.

Cooking, like travel, is about exploration. And with every juicy bite of this marinated chicken and creamy coconut rice, you take a little trip to the islands—without ever leaving your kitchen.

Try it out, share it with friends, and feel free to make it your own. Because the best recipes, like the best memories, are meant to be shared.

FAQs

1. Can I use canned pineapple juice?
Yes, as long as it’s 100% juice and not syrup-based. Juice from canned pineapple slices works well too.

2. What’s the best substitute for soy sauce?
Coconut aminos or tamari are great gluten-free alternatives.

3. Can I make the coconut rice in a rice cooker?
Absolutely. Add the same ratio of rice, coconut milk, water, salt, and sugar, and cook as usual.

4. Can I use bone-in chicken?
Yes, just adjust cooking time accordingly. Bone-in thighs may take an additional 5–10 minutes to cook through.

5. Is this recipe suitable for meal prep?
Definitely. The chicken holds flavor well, and the rice stores beautifully. Package in individual containers for grab-and-go meals.

6. Can I double the recipe?
Yes. Simply scale the ingredients proportionally. This dish is perfect for entertaining a crowd.

7. What if I don’t have fresh ginger?
You can substitute 1/2 teaspoon ground ginger, though fresh adds a brighter flavor.