Hawaiian Chicken & Coconut Rice

I’ve definitely been in a mood to grill the past few weeks, with all the warm weather we’ve been blessed with. This recipe was one I had bookmarked for a few months before I finally got around to giving it a try. It turned out absolutely delicious, so moist and flavorful!

It’s best when marinated overnight, but if you put it in before you went to work for the day – then grilled it when you got home, I think 8 hours would probably do a pretty good job as well. Some of my favorite ingredients go into the marinade – soy sauce, ginger, garlic, and pineapple juice meld together to create a perfect harmony of flavors for the chicken.

Then, there’s the coconut rice…which, couldn’t be easier. You’re basic recipe for rice, but you substitute 1 cup of coconut milk for 1 cup of the water. The coconut flavor isn’t overwhelming, but just enough to really set off the tropical flavors in the chicken.

We all really loved this one. I went ahead and grilled more chicken than we needed for dinner that night, as I knew the leftovers would be absolutely divine in some chicken salad. Which, they were. Instead of my usual dried cranberries I added a little bit of fresh diced pineapple for a Hawaiian spin. So delish, and perfect for summer!

Source: adapted from The Girl Who Ate Everything


  1. Posted May 12, 2014 at 1:47 AM | Permalink

    I was just talking to someone about the fact that when my housemate left, so did the barbecue. At first I thought I really didn’t need to have another one, but recipes like this one is going to plague me. I can tell already. I love the coconut rice. Now that is simply a perfect accompaniment for this great chicken recipe.

  2. Posted May 12, 2014 at 10:25 AM | Permalink

    Easy grilling recipes are the best and the marinade for this chicken looks amazing! I love that you served it with coconut rice, too. Pinning!

  3. Mijke
    Posted May 16, 2014 at 2:28 PM | Permalink

    This is amazing! Thanks!

  4. Dorothy
    Posted May 27, 2014 at 10:02 AM | Permalink

    I made this over the weekend for some very picky eaters and they loved it. This is a keeper

  5. ambient
    Posted May 27, 2014 at 11:33 AM | Permalink

    This looks really delicious! I noticed that the ingredients have two lines for garlic right in a row:
    3 cloves garlic, minced
    2 tsp fresh garlic, minced

    Is this maybe an either/or situation? Thanks!

    • Posted May 28, 2014 at 5:12 PM | Permalink

      The 2 tsp should be fresh ginger. I’ve corrected it, thanks for pointing it out!

  6. Maryellen LaGarde
    Posted August 4, 2014 at 12:19 PM | Permalink

    Wow this looks wonderful, I have taken some thighs out or would try this today. I will try it sometime this week. Your recipes are the best.

  7. Tuna
    Posted August 6, 2014 at 3:02 AM | Permalink

    Delicious! I saw this and had to make it immediately. I only marinated the chicken for about an hour and it was still delicious. I reserved some of the sauce before marinating and reduced it to add as a glaze on the cooked chicken.

  8. Jessica
    Posted September 7, 2014 at 9:36 PM | Permalink

    do you think the rice can be done in the rice cooker?

    • Posted September 9, 2014 at 9:44 AM | Permalink

      Jessica, I’m not sure where it’s the addition of coconut milk. I’ve never used a rice cooker, so I can’t speak from experience. Use your best judgement!

      • Chris M
        Posted October 5, 2014 at 4:17 PM | Permalink

        This works great in a rice cooker. Great recipe!

  9. Nichole
    Posted September 13, 2014 at 6:58 PM | Permalink

    @Jessica – sure can!! Use the standard rice-to-liquid ratio using coconut milk + water. [I use my rice cooker all the time for things like farro, sorghum, barley, quinoa and steel-cut oats to name just a few and hardly ever use just plain water.]

    I bookmarked this ages ago and finally have chicken soaking in this marinade right now. I used half of the amount of honey (instead of sugar). Can’t wait until tomorrow!

  10. Kathy
    Posted September 28, 2014 at 9:24 PM | Permalink

    Looks good! Do you think quinoa could be used instead of rice? I had weight loss surgery and am supposed to avoid rice, pasta, bread, etc. Thanks!

    • Posted September 29, 2014 at 10:03 AM | Permalink

      Worth a try, I suppose. I’d follow the package directions on the quinoa, and just substitute half of the water for coconut milk.

  11. kathy
    Posted January 8, 2015 at 11:23 PM | Permalink

    Can this be baked or fried? And if so does it still turn out just as flavorfull?

    • Posted January 12, 2015 at 12:12 PM | Permalink

      It could definitely be baked – I’d say 425 for 25 minutes or so?

  12. Caron
    Posted January 17, 2015 at 12:14 PM | Permalink

    Trying this today, sounds delis…Will let you know what the fam thinks.

  13. Greg
    Posted January 21, 2015 at 7:42 PM | Permalink

    Wow! I tried this recipe this week and it’s one of the best I ever tried. Very simple to put together. Can’t wait until I can get back outside and cook it on my grill. I pan fried the chicken, and it was still delicious.

  14. Jeni
    Posted February 3, 2015 at 2:42 PM | Permalink

    Could I use oil for the rice instead of butter? We have a dairy allergy in the house.

  15. val
    Posted March 8, 2015 at 4:55 PM | Permalink

    This chicken is awesome. I didnt have pineapple so i substituted orange juice. It was tasty and moist. A keeper. Thanks for sharing.

    • Posted March 8, 2015 at 8:02 PM | Permalink

      Thanks, Val. So glad you liked it, I’m sure the orange juice was a fabulous twist!

  16. Aakriti Jalota
    Posted June 5, 2015 at 5:40 AM | Permalink

    What if I want to use fresh or canned pineapple instead of pineapple juice? Is it possible? Also, what would the substituted measurement be if it is possible?

    • Posted June 5, 2015 at 9:20 AM | Permalink

      Well, I’d imagine it would be chunky – and probably burn when cooking. If you did want to use that approach, I’d puree it first – then put it through a fine mesh strainer to remove the pulp, and just use the juice. Or, if you use canned pineapple – there is plenty enough juice in the can to use for the recipe. Then use the chunk pineapple for a different recipe! :)

  17. Ginger
    Posted July 22, 2015 at 12:36 PM | Permalink

    How many servings does this revipe make? It diesnt show on the nutrtion page.

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