If you’ve been craving something that tastes like a mini vacation but still fits into a very real-life Tuesday, Hawaiian Chicken with Coconut Rice is about to become your new favorite dinner trick. It’s sweet, savory, a little sticky in the best way, and paired with coconut rice that tastes like it should be served under a palm tree… not next to your kid’s homework pile.
And the best part? This is one of those meals that feels fancy but is secretly low-effort. (My favorite kind. Yours too, right?)
Table of Contents
Why You’ll Love This Hawaiian Chicken with Coconut Rice
- Big “is this takeout?” energy with simple pantry ingredients
- Meal-prep friendly (leftovers reheat like a dream)
- Family-approved flavors—sweet pineapple + brown sugar tends to win over even picky eaters
- Coconut rice = instant comfort and makes the whole plate feel extra special
- Perfect for busy nights when you want something fun but don’t want a sink full of chaos
This recipe has saved me on weeks when my to-do list was longer than my patience. The chicken marinates while you do literally anything else (scrolling counts), and the rice basically cooks itself with minimal babysitting.
Ingredients You’ll Need
For the Hawaiian Chicken
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon black pepper
For the Coconut Rice
- 1½ cups jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ teaspoon salt
For Garnish
- Sliced green onions
- Sesame seeds
- Grilled pineapple slices (optional… but very “vacation vibes”)
How to Make Hawaiian Chicken with Coconut Rice
1) Mix the marinade
In a large bowl, whisk together:
pineapple juice, soy sauce, brown sugar, vegetable oil, garlic, ginger, and black pepper.
You want it smooth and blended—basically a sweet-salty tropical bath for your chicken.
2) Marinate the chicken
Add the chicken breasts and coat well. Cover and refrigerate at least 1 hour.
Best flavor tip: Overnight is even better. It’s like the chicken goes to a spa and comes back glowing.
3) Grill the chicken
Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and discard the used marinade.
Grill for 6–7 minutes per side, until the internal temperature hits 165°F. Rest for 5 minutes, then slice.
(Resting is not optional. If you slice too soon, the juices run off and we all cry a little.)
4) Make the coconut rice
While the chicken cooks, combine jasmine rice, coconut milk, water, and salt in a saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until tender.
Fluff with a fork and let it sit covered for 5 minutes.
5) Assemble and serve
Serve sliced chicken over coconut rice. Top with green onions, sesame seeds, and grilled pineapple if you’re feeling extra.
Now take a bite and pretend you can hear ocean waves. If you hear your dishwasher instead, that’s okay too.
My Best Tips (So It Turns Out Perfect Every Time)
- Don’t skip the rest time for the chicken. Five minutes makes it juicier and easier to slice.
- Use a thermometer if you can. Chicken is best at 165°F—no guessing, no dry surprises.
- If your rice seems a little sticky: That’s normal with coconut milk. It’s not “wrong,” it’s cozy.
- Want even more flavor? Add a squeeze of lime over the finished chicken. It brightens everything up fast.
- No grill? Use a grill pan, cast iron skillet, or even bake at 400°F for about 20–25 minutes (then broil 1–2 minutes for a little color).
A Little Real-Life Story From My Kitchen
I first made Hawaiian Chicken with Coconut Rice during one of those weeks where everything felt like it needed to be done yesterday. You know the kind—laundry mountain, emails multiplying, and dinner expectations still somehow high.
I needed something that felt like a “treat” without demanding my full attention. This was it. The smell alone—pineapple, ginger, garlic—made the kitchen feel warm and happy, like a tiny escape. And when I served it? Everyone suddenly forgot to complain about anything. That’s the closest thing to magic I’ve seen on a weekday.
FAQs About Hawaiian Chicken with Coconut Rice
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicy and forgiving. Grill time may be similar, but always cook to 165°F.
How do I store leftovers?
Store chicken and coconut rice in airtight containers in the fridge for up to 4 days.
What’s the best way to reheat it?
Microwave works fine—add a small splash of water to the rice so it fluffs back up. Reheat chicken gently so it stays tender.
Can I make Hawaiian Chicken with Coconut Rice ahead of time?
Yes! You can marinate the chicken overnight and cook the rice ahead too. It’s a great make-ahead dinner for busy weeks.
Can I freeze it?
You can freeze the cooked chicken for up to 2–3 months. Coconut rice can be frozen too, though it may soften a bit when reheated—still tasty, just more “comfort bowl” vibes.
Serve This Tonight and Bring the Islands Home
When life is busy (and let’s be honest, it usually is), Hawaiian Chicken with Coconut Rice is the kind of meal that makes dinner feel like a bright spot instead of another chore. It’s sweet, savory, comforting, and just different enough to break you out of the “what do I cook again?” routine.
Make it once, and don’t be surprised if it becomes a regular request—because this Hawaiian Chicken with Coconut Rice tastes like a little escape on a plate, even if you’re eating it in leggings while standing at the counter.
Keep the Tropical Vibes Going
- If you loved the sweet-and-savory flavor in Hawaiian Chicken with Coconut Rice, you’ll probably swoon over Pineapple Chicken Tacos next.
- Want that same cozy coconut feeling, but in “curl up on the couch” form? Make Crockpot Thai Coconut Chicken Soup.
- If you’re in a true set-it-and-forget-it mood, try Slow Cooker Caribbean Jerk Chicken for bold, sunny flavor.
- And because every tropical dinner deserves dessert, treat yourself to Blueberry Crumble Cheesecake.
If you make Hawaiian Chicken with Coconut Rice, I’d love for you to leave a quick review—tap your star rating ⭐⭐⭐⭐⭐ and tell us how it went!
Hawaiian Chicken with Coconut Rice
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings 1x
Description
Hawaiian Chicken with Coconut Rice is a sweet and savory dinner made with juicy pineapple-glazed chicken served over creamy coconut jasmine rice. This tropical-inspired meal is easy enough for busy weeknights but impressive enough for guests.
Ingredients
For the Hawaiian Chicken
4 boneless, skinless chicken breasts
1 cup pineapple juice
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon black pepper
For the Coconut Rice
1 1/2 cups jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
For Garnish
Sliced green onions
Sesame seeds
Grilled pineapple slices (optional)
Instructions
In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, oil, garlic, ginger, and black pepper until smooth.
Add chicken breasts and coat well. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard marinade.
Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
While chicken cooks, combine rice, coconut milk, water, and salt in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender.
Fluff rice with a fork and let sit covered for 5 minutes.
Serve sliced chicken over coconut rice and garnish with green onions, sesame seeds, and grilled pineapple.
Notes
Chicken thighs can be used instead of breasts for extra juiciness.
If you don’t have a grill, bake at 400°F for 20–25 minutes, then broil briefly for caramelization.
For extra flavor, drizzle with a squeeze of fresh lime before serving.
Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling & Stovetop
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 plate (1 chicken breast with rice)
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg