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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken marinated with pineapple juice and fresh ginger. Serve it over creamy coconut rice and top with quick-grilled pineapple rings for an island-inspired finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki-pineapple marinade
  • 2 lb chicken thighs Use bone-in or boneless; pat dry before marinating.
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
Coconut rice
  • 2 cup jasmine rice Rinse if you want less starch.
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
Toppings
  • 1 grilled pineapple slices Use fresh rings or slices; grill just before serving.
  • 1 green onions for garnish Slice thin for color and mild bite.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the teriyaki-pineapple marinade
  1. Mix teriyaki sauce, pineapple juice, brown sugar, and grated ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Add the chicken thighs to the marinade and turn to coat all surfaces, then cover.
Marinate the chicken
  1. Marinate the chicken for 1-4 hours in the refrigerator so the flavors penetrate, and let it sit at least 1 hour for best glaze.
Cook the coconut rice
  1. Combine jasmine rice, coconut milk, water, and salt in a pot and bring to a boil over high heat until bubbling across the surface.
  2. Reduce to a simmer, cover, and cook for 15 minutes until the rice is tender and the liquid is absorbed, then remove from heat to rest covered.
Grill the chicken and pineapple
  1. Preheat the grill to medium-high heat, then grill the chicken for 6-7 minutes per side until cooked through with clear juices.
  2. Grill pineapple slices on the same grill for 2 minutes per side until they show char marks and turn glossy.
Serve
  1. Spoon coconut rice onto plates, top with grilled chicken, and finish with grilled pineapple slices and green onions for garnish.

Notes

Pro tip: for juicier thighs, keep grill lid closed and only flip once per side to preserve heat and glaze. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently with a splash of water. Freezing: not ideal for best texture, but you can freeze chicken separately up to 2 months. For a lighter option, use low-sugar teriyaki sauce and reduce the brown sugar by half.