hawaiian grilled chicken
Bring the taste of the islands to your backyard with this incredible Hawaiian grilled chicken! Infused with a vibrant, sweet-and-savory marinade featuring pineapple and coconut, these tender chicken thighs are perfectly caramelized on the grill. Served alongside fragrant coconut rice and juicy grilled pineapple, it’s a delightful meal that promises a mini-vacation with every bite.
Why You’ll Love This Recipe
- Explosion of Flavor: A perfect balance of sweet, savory, and tangy notes.
- Tender & Juicy: Marinating ensures incredibly moist and flavorful chicken.
- Easy Grilling: Simple steps make outdoor cooking a breeze.
- Complete Meal: Paired with coconut rice and grilled pineapple for a satisfying dish.
- Crowd-Pleaser: A universally loved recipe that’s great for gatherings.
- Summer Vibes: Instantly transports you to a tropical paradise!
Ingredients
To create this flavorful Hawaiian grilled chicken and coconut rice, you’ll need the following:
For the Tropical Marinade & Chicken:
- 1 ½ pounds (680 g) boneless, skinless chicken thighs
- ½ cup (120 ml) low-sodium soy sauce
- ¼ cup (60 ml) water
- ¼ cup (50 g) packed light brown sugar
- ½ teaspoon minced garlic
- 1 teaspoon (5 ml) sesame oil
- ½ cup (120 ml) light coconut milk
- ¼ cup (60 ml) pineapple juice
- 1 cup (about 180 g) fresh or canned pineapple slices
For the Creamy Coconut Rice:
- 1 cup (200 g) short-grain white rice
- 1 ¼ cups (300 ml) light coconut milk
- ½ cup (120 ml) water
- ¾ teaspoon kosher salt
- 2 teaspoons (10 g) brown sugar
For Garnish (Optional):
- Fresh cilantro leaves, chopped
- Lime wedges
Ingredient Notes & Substitutions
- Chicken Thighs: Boneless, skinless chicken thighs are ideal here as they stay juicy and tender during grilling. You can use chicken breast, but be mindful not to overcook it, as it dries out more easily.
- Low-Sodium Soy Sauce: This helps control the saltiness of the marinade. If using regular soy sauce, you might want to reduce the amount slightly. Tamari can be used for a gluten-free option.
- Light Coconut Milk: Adds a subtle creaminess and tropical hint without being too heavy. Full-fat coconut milk can be used for a richer flavor.
- Pineapple Juice & Slices: Essential for the classic Hawaiian flavor. Fresh pineapple is wonderful when grilled, but canned pineapple rings (drained) work perfectly fine.
- Short-Grain White Rice: Its stickier texture is great for absorbing the coconut flavor. Long-grain or jasmine rice can also be used, though the texture will be different.
Equipment
- Large mixing bowl or resealable bag
- Whisk
- Grill (gas or charcoal)
- Tongs
- Small saucepan with lid
- Measuring cups and spoons
How to Make
Step 1: Prepare the Marinade
In a large bowl or a sturdy resealable bag, whisk together the soy sauce, water, light brown sugar, minced garlic, sesame oil, light coconut milk, and pineapple juice until well combined.
Step 2: Marinate the Chicken
Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for a minimum of 2 hours, or up to 24 hours for maximum flavor.
Step 3: Cook the Coconut Rice
While the chicken marinates, prepare the rice. In a small saucepan, bring the coconut milk and water to a boil. Stir in the kosher salt and the white rice. Reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat, stir in the brown sugar, and let it rest, covered, for 5 minutes before serving.
Step 4: Preheat the Grill
Preheat your grill to medium heat (around 350-400°F or 175-200°C). Lightly oil the grill grates to prevent sticking.
Step 5: Grill the Chicken
Remove the chicken from the marinade, allowing any excess to drip off (discard the used marinade). Place the chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6: Grill the Pineapple
While the chicken cooks, add the pineapple slices to the grill. Grill for 2-3 minutes per side, until they have nice grill marks and are slightly softened.
Step 7: Serve
Arrange the grilled Hawaiian chicken and pineapple slices on a serving platter. Serve immediately with the warm coconut rice. Garnish with fresh cilantro and a squeeze of lime, if desired.
Pro Tips
- Don’t Rush the Marinade: For the best flavor, aim for at least 4 hours of marinating time. Overnight is even better!
- Monitor Grill Temperature: Keep an eye on your grill to prevent burning, especially with the sugar in the marinade. Medium heat is key.
- Rest the Chicken: After grilling, let the chicken rest for 5 minutes before slicing. This helps the juices redistribute, keeping it tender.
- Prevent Rice from Sticking: Rinse your rice thoroughly under cold water before cooking to remove excess starch and prevent it from clumping.
Serving Suggestions
This Hawaiian grilled chicken and coconut rice is a complete meal on its own. For an extra touch, consider serving it with a simple side salad, steamed snap peas, or a vibrant mango salsa.
Storage & Reheating
Store leftover grilled chicken, pineapple, and coconut rice in separate airtight containers in the refrigerator for up to 3-4 days. To reheat, warm the chicken and pineapple in a skillet or microwave until heated through. The coconut rice can be reheated in the microwave with a splash of water or coconut milk to restore moisture.
Variations & Substitutions
- Spicy Kick: Add a pinch of red pepper flakes or a dash of Sriracha to the marinade for a touch of heat.
- Vegetable Skewers: Thread bell peppers, onions, and zucchini onto skewers and grill alongside the chicken and pineapple.
- Different Protein: This marinade works wonderfully with pork tenderloin or shrimp. Adjust cooking times accordingly.
- Broiler Method: If you don’t have a grill, you can cook the chicken and pineapple under a broiler. Keep a close watch to prevent burning.
Nutrition Information
Each serving of this Hawaiian grilled chicken and coconut rice provides approximately 568 calories, with 38 grams of protein and 15 grams of fat, of which 8 grams are saturated. You’ll also find around 65 grams of carbohydrates, 1 gram of fiber, and 20 grams of sugar, along with 743 milligrams of sodium and 161 milligrams of cholesterol.
FAQ
Can I prepare the chicken ahead of time?
Absolutely! The chicken can marinate in the refrigerator for up to 24 hours. You can also make the coconut rice a day in advance and reheat it gently.
What if I don’t have a grill?
You can cook the chicken and pineapple in a cast-iron skillet or under a broiler. For the broiler, place chicken about 6 inches from the heat and cook, flipping once, until done.
Can I use canned pineapple rings?
Yes, canned pineapple rings (packed in juice, not syrup) work well. Just make sure to drain them thoroughly before grilling.
Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of regular soy sauce for the marinade. All other ingredients are typically naturally gluten-free.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. However, they tend to dry out more quickly on the grill, so reduce cooking time and watch the internal temperature closely.
Conclusion
This Hawaiian grilled chicken recipe is more than just a meal; it’s an experience! With its vibrant flavors, tender chicken, and fragrant coconut rice, it’s a guaranteed hit for weeknight dinners or your next backyard barbecue. Enjoy the taste of the tropics, right from your kitchen!
Recipe Card
hawaiian grilled chicken
Ingredients
Equipment
Method
- 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.
