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Grill recipes are my favorite to make in the summer. Our evenings during the week are usually spent out on the patio, playing with the kids or watching them jump through the sprinkler on the hotter nights. It’s nice to have a dinner recipe that’s mostly on our grill outside so that I can prepare everything while the kids are playing and I can keep an eye on them! Chicken is such an easy go-to for us because it’s inexpensive, healthy, and my kids will always eat it (which every parent knows is a plus!)
I recently tried out this Hawaiian Chicken recipe and it turned out amazing. I love that salty and sweet mix of the marinade, made bolder by the smokiness of the grilled pineapple. If you’ve been reading my blog for a while, you know that I love pineapple pizza (in fact I had a whole pineapple theme night!) and so this reminded me so much of that!
I ended up making a yummy coconut rice to go with the chicken. 2/3 of my kids liked the coconut rice, and I loved it too, but you can always make this with plain rice if you prefer! I think the coconut rice adds a nice texture and sweetness to it. You can also make this chicken in a grill pan if you don’t have an outdoor grill!
Let me know how you like this recipe if you try it!
Ingredients…
Hawaiian Chicken…
- 1 1/2 lbs chicken breast
- 1/2 fresh ripe pineapple
- 1/4 cup pineapple juice
- 1/4 cup low sodium soy sauce
- 3 tbsp ketchup
- 4 tbsp honey
- 5-6 cloves fresh garlic
- 2 tbsp canola oil
Coconut Rice…
- 1 cup basmati or jasmine rice
- 3/4 cup unsweetened coconut milk
- 3/4 cup water
- 1 tbsp fresh cilantro, chopped
- 1/2 lime, juiced
- 1 1/2 tbsp coconut flakes
Instructions…
Hawaiian Chicken…
- Make the marinade: in a blender, add pineapple juice, soy sauce, ketchup, fresh garlic, and canola oil.
- Place chicken and marinade in a ziploc bag, making sure that all the chicken is fully coated in the marinade. Marinate from 1 hour up to 24 hours.
- Grease grill pan, and cook chicken until it reaches 165ºF, flipping the chicken halfway.
- Once the chicken is cooked through, brush it with the honey on both sides and remove from pan.
- Slice pineapple into 1/2-inch thick slices and grill on both sides until browned.
Coconut Rice…
- In a pot, bring the rice, water, and coconut milk to a boil, then cover, turn down the flame to medium-low, and cook for about 20 minutes until rice is soft. Remove from heat.
- Add the lime juice and coconut flakes to the rice and mix well to combine.
To Serve…
Serve the chicken and pineapple over a bed of the coconut rice, sprinkle with cilantro, and enjoy!
in this picture
Hawaiian Chicken with Coconut Rice
Ingredients
Hawaiian Chicken...
- 1½ lbs chicken breast
- ½ fresh ripe pineapple
- ¼ cup pineapple juice
- ¼ cup low sodium soy sauce
- 3 tbsp ketchup
- 4 tbsp honey
- 6 cloves fresh garlic
- 2 tbsp canola oil
Coconut Rice...
- 1 cup basmati or jasmine rice
- ¾ cup unsweetened coconut milk
- ¾ cup water
- 1 tbsp fresh cilantro, chopped
- ½ lime, juiced
- 1½ tbsp coconut flakes
Instructions
Hawaiian Chicken...
- Make the marinade: in a blender, add pineapple juice, soy sauce, ketchup, fresh garlic, and canola oil.
- Place chicken and marinade in a ziploc bag, making sure that all the chicken is fully coated in the marinade. Marinate from 1 hour up to 24 hours.
- Grease grill pan, and cook chicken until it reaches 165ºF, flipping the chicken halfway.
- Once the chicken is cooked through, brush it with the honey on both sides and remove from pan.
- Slice pineapple into 1/2-inch thick slices and grill on both sides until browned.
Coconut Rice...
- In a pot, bring the rice, water, and coconut milk to a boil, then cover, turn down the flame to medium-low, and cook for about 20 minutes until rice is soft. Remove from heat.
- Add the lime juice and coconut flakes to the rice and mix well to combine.
To Serve...
- Serve the the chicken and pineapple over a bed of the coconut rice, sprinkle with cilantro, and enjoy!
Nutrition
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