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Hawaiian Chicken with Pineapple and Coconut Rice

A delightful and easy-to-make dish that combines tender chicken, juicy grilled pineapple, and creamy coconut rice, perfect for a tropical escape at home.
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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, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Use boneless, skinless for best results.
  • 1 cup pineapple chunks Fresh or canned, drained.
  • 1 cup coconut rice Or substitute with 1 cup rice + 1 cup coconut milk.
  • Salt and pepper to taste For seasoning chicken.
  • 2 tablespoons olive oil For cooking chicken.
  • Fresh cilantro for garnish Optional but recommended.

Method
 

Preparation
  1. Cook the coconut rice according to package instructions. If using regular rice, cook it in a mixture of water and coconut milk.
  2. Season the chicken breasts with salt and pepper.
Cooking
  1. Heat olive oil in a grill pan or skillet over medium heat.
  2. Cook the chicken for about 6-7 minutes on each side until fully cooked.
  3. In the last few minutes of cooking, add the pineapple chunks to grill and caramelize them slightly.
Serving
  1. Serve the chicken over the coconut rice, topped with grilled pineapple and garnished with fresh cilantro.

Notes

Leftovers can be stored in the fridge for up to 3-4 days in an airtight container. Reheat as needed.