recipe

“Hawaiian Delight: Grilled Pineapple Chicken with Coconut Rice”

5 min read

Hawaiian Delight: Grilled Pineapple Chicken with Coconut Rice

Hi everyone! It’s Al here, back again to share another delightful recipe that has become a staple in our household. If you’re seeking a dish that’s bursting with tropical flavors and perfect for a laid-back evening, this Hawaiian-inspired Grilled Pineapple Chicken with Coconut Rice is just the ticket.

The idea for this dish came about during one of our many conversations about travel dreams. My wife and I have always wanted to visit Hawaii, and while a trip to the tropics isn’t on the cards just yet, this recipe brings a little piece of paradise to our dinner table.

The star of the dish is undoubtedly the grilled pineapple. There’s something magical that happens when you grill pineapple – it caramelizes beautifully and enhances its natural sweetness, making it an ideal pairing for tender, marinated chicken breasts. To round out the meal, we’ll be serving it with fragrant coconut rice. The aroma of coconut milk simmering away in the rice just takes you to another place.

Ingredients

  • 4 boneless, skinless chicken breasts (about 500g)
  • 1 fresh pineapple, sliced into rings
  • 1 cup coconut milk (240ml)
  • 1 cup jasmine rice (200g)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Method

  1. Prepare the marinade: In a bowl, combine soy sauce, honey, olive oil, grated ginger, minced garlic, lime juice, salt, and pepper. Mix well.

  2. Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

  3. Cook the rice: While the chicken is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and coconut milk. Add 1 cup (240ml) of water and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

  4. Preheat the grill: Preheat your grill to medium-high heat (around 200°C or 400°F).

  5. Grill the pineapple: While the grill is heating, slice the fresh pineapple into rings. Grill the pineapple rings for 2-3 minutes on each side, or until grill marks appear and the pineapple is slightly caramelized. Remove from the grill and set aside.

  6. Grill the chicken: Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is no longer pink in the center. During the last few minutes of grilling, brush the reserved marinade over the chicken for added flavor.

  7. Assemble: Plate the grilled chicken breasts and top with the grilled pineapple rings. Serve with a side of coconut rice. Garnish with chopped fresh cilantro and lime wedges.

  8. Optional: For a spicy kick, sprinkle with chili flakes before serving.

There you have it – a delightful, tropical dinner that’s sure to impress and transport your taste buds straight to the beautiful beaches of Hawaii. I hope you enjoy this Grilled Pineapple Chicken with Coconut Rice as much as we do. Until next time, happy cooking!

Ingredients

  • 4 boneless, skinless chicken breasts (about 500g)
  • 1 fresh pineapple, sliced into rings
  • 1 cup coconut milk (240ml)
  • 1 cup jasmine rice (200g)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Method

Method

  1. Prepare the marinade: In a bowl, combine soy sauce, honey, olive oil, grated ginger, minced garlic, lime juice, salt, and pepper. Mix well.

  2. Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

  3. Cook the rice: While the chicken is marinating, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and coconut milk. Add 1 cup (240ml) of water and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

  4. Preheat the grill: Preheat your grill to medium-high heat (around 200°C or 400°F).

  5. Grill the pineapple: While the grill is heating, slice the fresh pineapple into rings. Grill the pineapple rings for 2-3 minutes on each side, or until grill marks appear and the pineapple is slightly caramelized. Remove from the grill and set aside.

  6. Grill the chicken: Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is no longer pink in the center. During the last few minutes of grilling, brush the reserved marinade over the chicken for added flavor.

  7. Assemble: Plate the grilled chicken breasts and top with the grilled pineapple rings. Serve with a side of coconut rice. Garnish with chopped fresh cilantro and lime wedges.

  8. Optional: For a spicy kick, sprinkle with chili flakes before serving.

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