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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken marinated with pineapple juice, then served over creamy jasmine coconut rice. Finish with quick-grilled pineapple rings and green onion garnish for an island-inspired tropical plate.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Marinated teriyaki chicken
  • 2 lb chicken thighs
  • 0.5 cup teriyaki sauce
  • 0.25 cup pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
Coconut rice base
  • 2 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
Grilled pineapple topping
  • 1 Grilled pineapple slices
  • 0.5 Green onions for garnish

Equipment

  • 1 pot
  • 1 grill

Method
 

Make the marinade and marinate the chicken
  1. Mix teriyaki sauce, pineapple juice, brown sugar, and grated ginger until the sugar dissolves and the glaze looks uniform.
  2. Marinate the chicken thighs for 1-4 hours so the surface becomes coated and ready for grilling.
Cook the coconut rice
  1. Combine jasmine rice, coconut milk, water, and salt in a pot, then bring to a boil over high heat.
  2. Once boiling, reduce to a simmer, cover, and cook for 15 minutes until the rice is tender and the liquid is absorbed.
Grill the chicken and pineapple
  1. Grill chicken thighs over medium-high heat for 6-7 minutes per side until cooked through and the outside is glazed.
  2. Grill pineapple slices for 2 minutes per side until lightly charred and warmed through.
Serve
  1. Serve the grilled chicken over the creamy coconut rice and top with grilled pineapple slices.
  2. Finish with green onions for garnish just before serving.

Notes

For deeper flavor, marinate on the shorter side of the range (1-2 hours) if your teriyaki sauce is already sweet, and longer (3-4 hours) if you want a more pronounced pineapple-ginger aroma. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered pan or microwave with a splash of water. Freezing is not recommended for the rice texture. For a lighter option, use reduced-sugar teriyaki sauce and stick to full-fat coconut milk for the best creamy texture without extra sugar.