Hawaiian Pineapple Chicken and Coconut Rice
Juicy pineapple chicken with fragrant coconut rice—it’s a tropical twist on dinner that’s sweet, savory, and so satisfying.
Servings: 3 servings
Ingredients
- 1 ½ lbs chicken tenderloins sliced into 8 peices
- ¼ cup pineapple juice
- ¼ cup soy sauce
- 3 tbs ketchup
- 2 tbs brown sugar
- 3 tbs minced garlic
- 2 tbs canola oil
- 2 tbs honey
Rice
- 1 cup jasmine rice
- ½ cup coconut water
Instructions
- In a large bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, garlic and canola oil. Pour into large sealable bag and add in the chicken. Marinate for at least 1 hour or longer.
- Heat and grease a cast iron grill pan or BBQ grill. Cook chicken about 4 -6 minutes per side or until completely cooked. Once finished, put honey on both sides of the chicken.
- Optional: Grill fresh or canned pineapple on the hot cast iron skillet.
- Cook rice according to package directions with half of the liquid coconut water. I cooked mine with 1 cup jasmine rice, 1/2 cup coconut water and 1/2 cup water and used the rice setting on Instant Pot.
- Serve the chicken on tp of the rice and enjoy!
Video
Nutrition
Calories: 696kcal | Carbohydrates: 81g | Protein: 56g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1529mg | Potassium: 1169mg | Fiber: 2g | Sugar: 26g | Vitamin A: 147IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
