Hawaiian Chicken with Pineapple and Coconut Rice
A vibrant and flavorful Hawaiian Chicken dish paired with sweet pineapple and coconut rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple, diced
- 1 cup coconut rice
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Coconut Rice: Rinse 1 cup of rice until the water runs clear. Combine with 1 cup coconut milk and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and cook for 18-20 minutes. Let it steam for an additional 5 minutes.
- Marinate the Chicken: Season chicken breasts with salt and pepper. Drizzle with olive oil and soy sauce, then marinate for at least 15 minutes.
- Prepare the Pineapple: Chop fresh pineapple into bite-sized pieces. Grill for 3-4 minutes per side for added flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C).
- Serve It Up: Let chicken rest for a few minutes before slicing. Serve with coconut rice, sliced chicken, and pineapple.
Notes
For a spicy kick, add sriracha to the marinade. You can also use quinoa instead of coconut rice for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 14g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Hawaiian chicken, pineapple, coconut rice, tropical recipe, easy dinner