Hawaiian Chicken with Pineapple and Coconut Rice
A delightful and simple dish that features grilled chicken marinated in soy sauce, served with caramelized pineapple and coconut rice for a tropical experience.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (Look for chicken breasts that are similar in size for even cooking.)
- 1 cup pineapple slices (Fresh pineapple is best, but canned will work too. Make sure to drain it well.)
- 1 cup coconut rice (Use a good-quality rice mix or make from scratch.)
- 2 tablespoons soy sauce (Low-sodium soy sauce is a great option if you’re watching sodium intake.)
- 1 tablespoon olive oil (Extra virgin olive oil will add a nice depth of flavor.)
- Salt and pepper (Season lightly at first; you can always add more later.)
- Chopped green onions (These add a fresh crunch. You can also use cilantro if preferred.)
Instructions
Preparation
- In a bowl, marinate the chicken breasts with soy sauce, olive oil, salt, and pepper for at least 30 minutes.
Cooking
- Grill or pan-fry the chicken over medium heat until fully cooked, about 6-7 minutes per side.
- Grill the pineapple slices for about 2-3 minutes on each side until caramelized.
- Prepare coconut rice according to package instructions.
Serving
- Serve the grilled chicken with grilled pineapple on a bed of coconut rice.
- Garnish with chopped green onions.
Notes
To make serving easy, arrange the coconut rice in the center of a large platter. Your family will love creating their own unique plates.