Hawaiian Chicken with Coconut Rice
A delightful Hawaiian dish featuring sweet pineapple juice, savory grilled chicken, and creamy coconut rice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Paleo
Ingredients
- 4 chicken breasts
- 1 cup pineapple juice
- 1/4 cup honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 cups cooked rice
- 1 cup coconut milk
- 1 cup diced fresh pineapple
- Chopped green onions for garnish
Instructions
- Prepare the Marinade: In a bowl, mix together the pineapple juice and honey. Add the chicken breasts, ensuring they are well-coated. Marinate for at least 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high. This ensures a nice sear on the chicken while keeping it juicy.
- Grill the Chicken: Remove chicken from the marinade and grill each piece for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Make Coconut Rice: In a pot, combine the cooked rice, coconut milk, and salt. Stir frequently until heated through and creamy.
- Assemble and Serve: Place the grilled chicken over a bed of coconut rice. Top with diced fresh pineapple and chopped green onions for a vibrant finish.
Notes
Marinate longer for deeper flavor and adjust coconut milk for creamier rice.