Grilled Hawaiian Chicken with Coconut Rice

This Grilled Hawaiian Chicken recipe is a delightful, tropical-inspired meal that’s so easy to make, you’ll feel like you’ve been whisked away to an island paradise! The chicken marinates in a mouthwatering soy and pineapple juice sauce and can be grilled or pan-fried to suit your preference.

Paired with succulent grilled pineapples and scrumptious coconut rice, our Hawaiian Chicken dish bursts with a medley of sweet, tangy, and savory flavors – an absolute delight for anyone who enjoys a complex and exciting taste experience.

Grilled Hawaiian Chicken with Coconut Rice

Course: Main Course | Cuisine: American, Asian, Polynesian | Prep Time: 20 minutes | Cook Time: 30 minutes | Marinate time: 1 hour | Total Time: 35 minutes | Servings: 3 people |  Calories: 879kcal


Hawaiian Chicken

  • ~1 1/2 lbs chicken tenderloins 7-8 pieces
  • 1/2 fresh ripe pineapple
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5-6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey

Coconut Rice

  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 tbsp Fresh parsley chopped
  • Instructions

Instructions for Making a Perfect Grilled Hawaiian Chicken with Coconut Rice

Hawaiian Chicken

  1. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil to create the marinade for the chicken.
  2. Add chicken and marinade into a zip lock bag, and mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
  3. Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet.
  4. Cook chicken until it reaches 165℉. Flip halfway through. Once the chicken is done, brush honey on both sides of the tenderloins and remove it.
  5. Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  1. On the stovetop, in a pot, bring to boil rice, water, and coconut milk. Once boiled, bring to medium-low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
  2. If using a rice cooker, follow the rice cooker’s instructions. Use a 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.


  1. Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Grilled Hawaiian Chicken with Coconut Rice Recipe’s Notes

Note 1: Different stoves and pots heat up at different rates, and cook time may vary.

Also note that cup measurements for the rice are based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.

Nutrition Information

Calories: 879kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Potassium: 1339mg | Fiber: 3g | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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