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
Nutrition Facts
Hawaiian Chicken with Coconut Rice
Amount Per Serving (8 oz)
Calories 698Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Trans Fat 0.05g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 109mg36%
Sodium 888mg39%
Potassium 1079mg31%
Carbohydrates 80g27%
Fiber 4g17%
Sugar 34g38%
Protein 43g86%
Vitamin A 186IU4%
Vitamin C 63mg76%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.