Description
Transport yourself to a tropical island with this vibrant Hawaiian chicken meal. Featuring tender, marinated poultry glazed to perfection and served with aromatic coconut milk jasmine rice, this dish harmonizes sweet pineapple notes with savory soy tones. It is a restaurant-quality dinner that utilizes fresh fruit and pantry staples, making it an ideal choice for a balanced and effortless family meal on any busy night.
Ingredients
1 1/2 pounds chicken tenderloins
1/4 cup pineapple juice
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
5–6 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons honey
1/2 fresh pineapple, sliced into rings
1 cup jasmine rice
3/4 cup canned coconut milk
3/4 cup water
Fresh parsley for garnish
Instructions
In a bowl, combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and honey to create the marinade.
Place chicken tenderloins in a zip-top bag, pour over half the marinade, and refrigerate for at least 30 minutes.
While chicken marinates, rinse jasmine rice thoroughly under cold water.
In a saucepan, combine rice, coconut milk, and water, then bring to a boil; cover and simmer for 15-18 minutes until tender.
Preheat grill or cast-iron grill pan to medium-high heat.
Grill chicken tenderloins for 4-5 minutes per side until fully cooked and glazed.
Grill pineapple rings for 2 minutes per side until charred and caramelized.
Serve the warm chicken and grilled pineapple over a bed of fluffy coconut rice, garnished with fresh parsley.
Notes
Use full-fat canned coconut milk for the richest rice texture. Opt for low-sodium soy sauce if you are monitoring salt intake. Ensure the rice is rinsed well to prevent sticking.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg