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Hawaiian Chicken with pineapple and coconut rice on a colorful plate.

Hawaiian Chicken with Pineapple and Coconut Rice

A delightful dish combining juicy grilled chicken, caramelized pineapple, and fragrant coconut-infused jasmine rice, perfect for special weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast
  • 1 cup pineapple rings Fresh pineapple can be used for additional flavor.
  • 1 cup coconut milk Adjust to taste for creamier rice.
  • 1 cup jasmine rice Can be substituted with basmati or brown rice.
  • 2 tablespoons olive oil
  • to taste salt and pepper Generously season the chicken.
  • for garnish chopped green onions

Method
 

Cooking the Rice
  1. Begin by preparing the jasmine rice, following package instructions. Replace half of the water with coconut milk for flavor.
Preparing the Chicken
  1. While the rice cooks, heat olive oil in a pan over medium heat and season both sides of the chicken breasts with salt and pepper.
Grilling the Chicken
  1. Add the seasoned chicken to the pan and grill each side for about 6-7 minutes or until fully cooked and golden brown.
Grilling the Pineapple
  1. In the same pan, add the pineapple rings and grill for approximately 2-3 minutes on each side until caramelized.
Plating the Dish
  1. Serve the grilled chicken atop a fluffy bed of coconut rice, topped with grilled pineapple and sprinkled with chopped green onions.

Notes

For serving, consider a colorful platter with a green salad or roasted vegetables on the side. This dish makes excellent leftovers; reheat for a quick lunch.