Description
Juicy grilled chicken marinated in pineapple and soy, served with creamy coconut rice and caramelized pineapple for a bright, tropical weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple juice
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 small onion, sliced
- 1 tablespoon oil (for grilling)
- Fresh herbs (optional)
- 1 1/2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 4–6 pineapple rings (fresh or canned)
- 1 tablespoon butter or oil (for grilling pineapple)
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and pepper.
- Pour marinade over chicken in a resealable bag or dish and let sit for at least 30 minutes.
- Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to boil, then reduce to simmer for 15–20 minutes. Let rest and fluff with fork.
- Heat oil in grill pan or outdoor grill. Grill chicken 4–5 minutes per side until golden and cooked through. Add sliced onions to grill during last few minutes.
- Pour leftover marinade into small saucepan. Boil, then reduce to simmer for 3–4 minutes until thickened.
- Brush pineapple rings with oil or butter. Grill 2–3 minutes per side until caramelized.
- To assemble, plate coconut rice, top with grilled chicken and onions, drizzle glaze, and add grilled pineapple on the side. Garnish with fresh herbs if desired.
Notes
Marinate the chicken ahead to save time. Keep glaze and rice separate for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg