This recipe for Hawaiian chicken is chicken thighs that are flavored with a tropical coconut marinade then grilled to perfection. An easy dinner option that's perfect for entertaining.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup packed light brown sugar
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 cup light coconut milk
- 1/4 cup pineapple juice
- 1 cup pineapple slices fresh or canned
For the coconut rice
- 1 cup white rice I prefer short grain for this recipe
- 1 1/4 cup light coconut milk
- 1/2 cup water
- 3/4 teaspoon kosher salt
- 2 teaspoons brown sugar
- cilantro leaves and lime wedges for garnish optional
For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
Add the chicken and marinate anywhere from 2-24 hours.
Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.
Serving: 1g | Calories: 568kcal | Carbohydrates: 65g | Protein: 38g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 743mg | Potassium: 640mg | Fiber: 1g | Sugar: 20g | Vitamin A: 15.7% | Vitamin C: 53.8% | Calcium: 5% | Iron: 14.8%