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Grilled Hawaiian Chicken with Coconut Pineapple Rice

Take a mini vacay to the islands with this crazy delicious pineapple marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Hula dancing is optional but highly recommended. Aloha!

 

Hula dancing is optional but highly recommended. Take a mini vacay to the islands with this crazy delicious pineapple based marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Aloha!

 

This recipe can be prepared in the oven or on the grill and the chicken in marinade is freezer friendly.

 

GRILLED HAWAIIAN CHICKEN & COCONUT PINEAPPLE RICE

What You’ll Need: 

 

  • 5 pounds chicken pieces – I like legs for this.
  • 1 can (20 oz.) sliced pineapple – use juice for marinade and rice, grill or bake the rings as a side dish.
  • 1 red pepper, sliced in rings and grilled or baked

 

 

For marinade:

 

  • 1/3 cup pineapple juice – from the can of pineapple
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 3 scallions, chopped
  • 3 teaspoons or 3 cloves garlic, finely minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon of sesame oil

 

In a mixing bowl – blend all ingredients to make marinade. Reserve ½ cup for basting the chicken later. Place the chicken in a gallon sized zip top bag and pour marinade over chicken. Smoosh it around, then remove as much air as possible and place in the fridge at least 8 hours or overnight, turning occasionally.

 

If you were looking to make this a freezer meal for enjoying in the future, at this point you could freeze this and it would marinate as it defrosts.

 

 

Here’s How:

 

After marinating overnight, remove the chicken pieces from the marinade and discard marinade. To cook the chicken evenly; allow the chicken pieces to rest at room temperature for 20 minutes before grilling or baking.

 

Take a mini vacay to the islands with this crazy delicious pineapple marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Hula dancing is optional but highly recommended. Aloha!

 

Retrieve the marinade we set aside. Add one to two tablespoons honey (or mild BBQ sauce) and whisk until combined. If using honey you may need to microwave the sauce to help the honey dissolve into the sauce. Divide in this in half – use one half to use as baste and reserve the rest to serve with the chicken and rice.

 

On the grill – Preheat the grill to medium high. Grill turning and basting occasionally with the reserved marinade. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10 minutes before serving.

 

In the oven – preheat to 375. Bake chicken in a foil lined baking dish, topped with rings of pineapple, for 35 – 45 minutes depending on the size of the pieces. Half way through cooking time, turn and baste the chicken. Continue baking. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10 minutes before serving.

 

Meanwhile, make the rice.

 

Coconut Pineapple Lime Rice

 

Take a mini vacay to the islands with this crazy delicious pineapple marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Hula dancing is optional but highly recommended. Aloha!

 

What You’ll Need:

 

  • 1 tablespoon coconut oil or butter
  • 1 ½ cups long grain rice
  • 1 cups water
  • ½ cup pineapple juice from can of pineapple
  • 1 can (13.6 oz) unsweetened coconut milk – shake well
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • Zest of one lime – save lime for squeezing later
  • Slice of ginger about the size of a quarter – optional

 

Take a mini vacay to the islands with this crazy delicious pineapple marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Hula dancing is optional but highly recommended. Aloha!

 

Here’s How:

 

  1. Preheat a large sauce pan with a lid to medium high. Melt the coconut oil or butter in the pan and add the rice.
  2. Sauté, stirring frequently for 3 minutes or until it smells slightly nutty but isn’t browning.
  3. Add the water, pineapple juice, coconut milk, soy sauce, salt and slice of ginger. Stir together while it comes to a boil.
  4. When it reaches a boil; cover and turn heat to LOW.
  5. Simmer the rice for 20 minutes. Do not remove cover, remove from heat and let it set for 10 minutes. This is important, don’t skip this step.
  6. Fluff with a fork and serve with chicken.

 

Diva Tip

This recipe can be used for brown rice. Just add extra ¼ cup water and increase the simmer time to 40 minutes.

 

Take a mini vacay to the islands with this crazy delicious pineapple marinade for grilled chicken and tropical flavored rice as the perfect accompaniment. The big secret is: no one will believe how easy it was. Hula dancing is optional but highly recommended. Aloha!

 

To finish – Place the rice in the center of a serving platter. Arrange chicken pieces, grilled pineapple and red pepper slices artistically around the rice. Remember the lime we zested? Cut it in half and squeeze the juice over the whole platter. Top with sliced scallion and garnish with lime slices. Serve remaining marinade on the side.

 

Here’s the part when we do the hula!

 

Also an amazing dish to take to potlucks. Both the chicken and rice or just the rice if you’re asked to bring a side dish.

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GRILLED HAWAIIAN CHICKEN WITH COCONUT PINEAPPLE RICE

blankPatti Diamond
Take your tastebuds to the tropics with this Hawaiian inspired dish. Succulent pineapple marinated chicken, either grilled or baked, served with coconut pineapple rice. Hula dancing optional but highly recommended.
Prep Time 30 minutes
Cook Time 45 minutes
overnight marinade 8 hours
Total Time 9 hours 15 minutes
Course Dinner
Cuisine American, BBQ
Servings 6 servings

Equipment

  • Grill or BBQ or oven

Ingredients
  

  • 5 pounds chicken pieces I like legs for this.
  • 1 20 ounce can sliced pineapple use the juice for marinade and rice, and grill or bake the rings with chicken
  • 1 red pepper sliced in rings to grill or bake

For marinade:

  • cup pineapple juice from the can of pineapple
  • cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • 3 scallions or green onions chopped
  • 3 cloves garlic, crushed or finely minced
  • 2 teaspoons fresh ginger root minced
  • 1 teaspoon sesame oil

Instructions
 

To marinate the chicken

  • Remove pineapple rings and reserve and refrigerate for later.
  • In a mixing bowl, blend all ingredients to make marinade.
  • Reserve and refrigerate ½ cup for basting the chicken later.
  • Place the chicken in a gallon sized zip top bag and pour marinade over chicken. Smoosh it around, then remove as much air as possible and place in the fridge at least 8 hours or overnight, turning occasionally.
  • If you were looking to make this a freezer meal for enjoying in the future, at this point you could freeze this, and it would marinate as it defrosts.

To prepare the chicken for cooking

  • After marinating overnight, remove the chicken pieces from the marinade and discard marinade.
  • To allow the chicken to cook evenly; let the chicken pieces to rest at room temperature for 20 minutes before grilling or baking.
  • Prepare your red pepper by slicing it in rings.
  • Retrieve your pineapple rings and set aside.
  • Retrieve the marinade we set aside. Add one to two tablespoons honey (or brown sugar or mild BBQ sauce) and whisk until combined. If using honey, you may need to microwave the sauce to help the honey dissolve into the sauce.
  • Divide in the reserved marinade mixture in half . Use one half to baste the chicken and serve the rest with the chicken and rice.

To grill

  • Preheat the grill to medium high. Grill turning and basting occasionally with the reserved marinade. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10 minutes before serving. When the chicken in almost cooked, place pineapple and red pepper rings on the grill to heat through and hopefully get some beautiful grill marks.

To oven bake

  • Preheat to 375. Place chicken in a foil lined baking dish and bake for 35 – 45 minutes depending on the size of the pieces. Halfway through cooking time, turn and baste the chicken, then top the chicken with rings of pineapple and red pepper. Continue baking. Use a meat thermometer to determine doneness. You’re looking for a finished temperature of 170°. Cover and let rest for 10minutes before serving.
  • If you're making the rice to accompany the chicken, now's the time. Recipe below.

To serve

  • Place the rice in the center of a serving platter. Arrange chicken pieces, grilled pineapple, and red pepper slices artistically around the rice.
  • Remember the lime we zested for the rice? Cut it in half and squeeze half the juice over the whole platter. Slice the rest in little wedges. Sprinkle the top with sliced scallion and garnish with lime slices. Serve remaining marinade on the side.
Keyword Chicken, Gluten Free, Grains and Rice
Tried this recipe?Let us know how it was!

 

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COCONUT PINEAPPLE LIME RICE

blankPatti Diamond
This. This recipe is divine. It's perfect with the Hawaiian Chicken recipe above or as a side for chicken, fish or pork.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 3/4 cup servings

Ingredients
  

  • 1 tablespoon coconut oil or butter
  • cups long grain white rice
  • 1 cup water
  • ½ cup pineapple juice from can of pineapple
  • 1 13.6 ounce can unsweetened coconut milk well shaken
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • Zest of one lime save lime for squeezing later
  • 1 slice fresh ginger root about the size of a quarter

Instructions
 

  • Preheat a large saucepan with a lid to medium high. Melt the coconut oil or butter in the pan and add the rice.
  • Sauté, stirring frequently for 3 minutes or until it smells slightly nutty but isn’t yet browning.
  • Add the water, pineapple juice, coconut milk, soy sauce, salt, and slice of ginger. Stir together while it comes to a boil.
  • When it reaches a boil; cover and turn heat to LOW.
  • Simmer the rice for 20 minutes. Do not remove the lid, remove from heat and let it set for 10 minutes. This is important, don’t skip this step.
  • Fluff with a fork and serve with chicken.

Notes

Diva Tip – This recipe can be used for brown rice. Just add an extra ¼ cup water and increase the simmer time to 45 minutes.
Keyword Grains and Rice
Tried this recipe?Let us know how it was!

You may also like – Tops Optional PartyCheese Enchiladas with Homemade Red Sauce, Egg Foo Yung, Mock Beef Stroganoff

 

 

 


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