Go Back
Delicious Hawaiian Chicken served with pineapple and coconut rice

Hawaiian Chicken with Pineapple and Coconut Rice

A quick and flavorful dish that combines tender chicken, caramelized pineapple, and creamy coconut rice, ideal for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chicken and pineapple
  • 1 lb chicken breast can be marinated in coconut milk for extra flavor
  • 1 cup pineapple rings can use fresh or canned
  • 2 tablespoons olive oil for cooking chicken and pineapple
  • to taste Salt and pepper for seasoning chicken
For the rice
  • 1 cup jasmine rice can substitute with basmati or brown rice
  • 1 cup coconut milk substitute half of the water with coconut milk when cooking rice
For garnish
  • to taste Chopped green onions for topping

Method
 

Preparation
  1. Cook the jasmine rice according to the package instructions, substituting half of the water with coconut milk.
  2. While the rice cooks, heat olive oil in a pan over medium heat.
  3. Season the chicken breasts generously with salt and pepper.
Cooking
  1. Grill or pan-fry the chicken until fully cooked and golden brown, about 6-7 minutes on each side.
  2. In the same pan, add the pineapple rings and grill for 2-3 minutes on each side until caramelized.
Serving
  1. Plate the dish by placing grilled chicken on a bed of coconut rice, topping with grilled pineapple.
  2. Garnish with chopped green onions before serving.

Notes

For added flavor, serve with a fresh green salad or grilled vegetables. Store leftovers in an airtight container for up to 3 days or freeze them for up to a month. Reheat to an internal temperature of 165°F.