Hawaiian Pineapple Chicken with Coconut Rice
Hawaiian Chicken with Coconut Rice. Simple, delicious, tropical inspired dishes that make me desire I’m on vacation. Chicken is marinated during a flavorful soy and fruit juice sauce, and may be roasted or fried. Very versatile, but seriously consider combining chicken with pineapple and coconut rice, as it is a combination of flavors which will have your tongue dancing with joy.
I love Hawaiian Chicken and Coconut Rice dishes because it brings me to island life, vacation life or whatever you would like to call it. Since island life isn’t getting to happen any time soon, I bring it to me.
The seasoning is formed from soybeans with a mixture of salty, sweet, tangy and fruity flavors. This dish also uses tropical ingredients like pineapple and coconut, and features a slightly Polynesian touch. The seasonings for the chicken have a spread of flavors – sweet, salty, sharp, tropical, and orange consisting of fruit juice, soy sauce, garlic, spaghetti sauce, oil and sugar.
This is a reasonably and pretty spice. This recipe requires an hour of salting, but if you propose before time, you’ll leave it on for up to 24 hours. In fact, the longer the chicken is seasoned, the more flavorful the chicken are going to be.
Great, easy and super flavorful dinner dishes, an upscale, salty, sweet and tangy grilled chicken served with grilled pineapple over coconut rice. economize also as leftovers and excellent for meal preparation too.
Prep Time: 20 Mins
Cook Time: 40 Mins
Marinate Time: 1 Hour
- 2 tbsp sugar
- 5-6 fresh garlic cloves
- 1 1/2 lbs 7-8 chicken tenderloins
- 1/2 fresh ripe pineapple
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1/4 cup fruit juice
- 1/4 cup soy
- 3 tbsp ketchup
- 3/4 cup water
- 1 tablespoon chopped fresh parsley
- 1 cup basmati or jasmine rice
- 3/4 cup coconut milk
- In a kitchen appliance or blender, mix fruit juice, soy sauce, spaghetti sauce, sugar, fresh garlic, and vegetable oil to form a seasoning for the chicken.
- Add the chicken and spices to the ziplock bag, stirring well to form sure all the chicken tenderloin is roofed in seasoning. Soak for 1 hour, or up to 24 hours (the longer the better.
- Grease a roasting pan, forged iron grill, charcoal grill, electric grill, or nonstick skillet.
- Cook the chicken until it reaches a temperature of 165 degrees F. Turn halfway through. After the chicken is cooked, apply honey on each side of the tenderloin and take away from heat.
- Slice the pineapple into 1/2 – 1 inch thick slices and bake on each side.
- On the stove, during a saucepan, bring the rice, water and coconut milk to a boil. After boiling, bring back a overboil medium heat and cook covered (cover with tight lid and don’t open) for ~ 17-20 minutes (See Note 1). Remove from heat.
- If employing a rice cooker, follow the rice cooker’s instructions. Use a 1: 1 ratio of coconut milk to water to exchange the quantity of water needed to cook the rice.
Serve the chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley.