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Hawaiian Chicken with Pineapple and Coconut Rice

A delightful combination of juicy grilled chicken, caramelized pineapple, and fluffy coconut rice that brings the tastes of Hawaii to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Accents
  • 2 pieces chicken breasts Boneless, skinless preferred
  • 1 cup pineapple chunks Canned or fresh
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil For cooking
  • to taste salt and pepper For seasoning
  • to taste fresh cilantro For garnish
Coconut Rice
  • 1 cup coconut rice Cook according to package instructions

Method
 

Cooking the Coconut Rice
  1. Cook the coconut rice according to package instructions.
Preparing the Chicken
  1. Season the chicken breasts with salt, pepper, and soy sauce.
  2. Heat olive oil in a pan over medium heat.
  3. Add the chicken and cook until fully cooked, about 6-7 minutes on each side.
  4. In the last few minutes of cooking, add the pineapple chunks to the pan to grill them lightly.
Serving
  1. Serve the grilled chicken on a bed of coconut rice, topped with grilled pineapple and fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave or sauté on the stove.