Hawaiian Chicken, Pineapple and Coconut Rice
A bright and balanced dish featuring seasoned chicken, caramelized pineapple, and creamy coconut rice — perfect for weeknight dinners or casual gatherings.
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts or thighs Thighs give more fat and flavor; breasts are leaner.
- 1 tablespoon Olive oil Can substitute with canola or avocado oil.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
For the Fruit
- 1 whole Pineapple Cut into rings and grilled until caramelized.
For the Rice
- 1 cup Coconut rice Prepare according to package instructions using coconut milk.
To Serve
- optional Green onions For garnish.
Instructions
Preparation
- Pat the chicken dry and rub both sides with olive oil. Season evenly with salt and pepper, and let it rest at room temperature for 5–10 minutes.
Cooking the Chicken
- Heat a grill or a heavy skillet over medium-high heat. For the grill, brush the grates with oil. For the skillet, add a splash of olive oil. Cook the chicken until it reaches an internal temperature of 165°F (74°C), approximately 6–8 minutes per side, flipping once halfway through.
Grilling the Pineapple
- While the chicken cooks, place pineapple rings on the grill or in the skillet. Grill for 2–4 minutes per side until caramelized. Remove and keep warm.
Preparing Coconut Rice
- Prepare the coconut rice according to package directions, substituting part of the cooking liquid with coconut milk for added flavor. Fluff the rice with a fork when done.
Plating
- Spoon coconut rice onto each plate. Top with a piece of chicken and a grilled pineapple ring. Garnish with sliced green onions if desired. Serve hot.
Notes
For variations, consider adding teriyaki glaze, cayenne for spice, or lime juice for citrus brightness. Serve with green salad or roasted vegetables.