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Hawaiian Chicken with Coconut Rice

Hawaiian chicken with coconut rice features teriyaki-glazed grilled chicken plus creamy, simmered coconut jasmine rice. Pineapple rings are grilled briefly for a warm, caramelized topping that tastes island-inspired.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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
  • 2 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 0.25 tsp salt
  • 1 grilled pineapple slices
  • 1 green onions for garnish

Equipment

  • 1 grill
  • 1 pot

Method
 

Marinate the chicken
  1. Mix teriyaki sauce, pineapple juice, brown sugar, and ginger in a bowl until the sugar dissolves and the mixture looks glossy.
  2. Add chicken thighs to the marinade and turn to coat; refrigerate for 1-4 hours so the glaze flavor penetrates.
Cook the coconut rice
  1. Combine jasmine rice, coconut milk, water, and salt in a pot and bring to a boil while stirring.
  2. Once boiling, reduce to a simmer, cover, and cook for 15 minutes until the rice is tender and the liquid is absorbed.
Grill pineapple, then grill chicken
  1. Grill pineapple slices for 2 minutes per side until grill marks form and the fruit looks slightly softened.
  2. Grill chicken over medium-high heat for 6-7 minutes per side until cooked through and the surface looks caramelized from the teriyaki glaze.
Serve
  1. Serve chicken over the coconut rice and top with grilled pineapple slices so the textures stay hot and creamy.
  2. Finish with green onions for garnish for a fresh color contrast right before serving.

Notes

Pro tip: For the deepest pineapple-teriyaki flavor, refrigerate the chicken uncovered for the first 30 minutes, then cover and continue marinating; this helps the glaze cling. Store cooked chicken and rice separately in the fridge up to 3 days; reheat gently. Freezing is yes for the chicken (up to 2 months) but coconut rice is best fresh. For a lower-sugar option, use reduced-sugar teriyaki sauce or cut the brown sugar to 1 tbsp while keeping the pineapple juice.