Hawaiian Chicken with Pineapple and Coconut Rice
A tropical-inspired dish combining juicy grilled chicken, sweet pineapple, and creamy coconut rice, perfect for summer barbecues.
Ingredients
Chicken and Marinade
- 2 pieces chicken breasts
- Salt to taste Salt
- Pepper to taste Pepper
- Olive oil for grilling Olive oil for grilling
For the Coconut Rice
- 1 cup coconut rice
- 1 cup coconut milk
- Water for cooking Water Use as needed to cook rice
For the Pineapple
- 1 piece fresh pineapple, cut into rings
Optional Garnishes
- Green onions to taste Green onions Sliced, for garnish
- Sesame seeds to taste Sesame seeds For garnish
Instructions
Preparation of Coconut Rice
- Combine coconut milk and water in a saucepan, then add the coconut rice.
- Bring to a boil, then reduce heat and simmer until the rice is cooked and fluffy.
Cooking the Chicken
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet or grill pan over medium heat.
- Cook the chicken for about 6-7 minutes on each side, or until fully cooked.
Grilling the Pineapple
- In the last few minutes of cooking, add the pineapple rings to caramelize slightly.
Serving
- Serve the chicken on a bed of coconut rice topped with grilled pineapple.
- Garnish with green onions and sesame seeds if desired.
Notes
Consider marinating the chicken with soy sauce, ginger, or garlic for added flavor. Store leftovers in airtight containers, preferably separately, for up to three days.