Hawaiian Grilled Chicken with Coconut Rice
Craving a tropical escape without leaving your kitchen?
This Hawaiian Grilled Chicken with Coconut Rice is the perfect balance of savory, sweet, and smoky flavors.
Tender chicken marinated in a coconut-pineapple blend, grilled to perfection, and served with creamy coconut rice and sweet pineapple—
it’s an unbeatable combo that’ll have everyone asking for seconds!
Why You’ll Keep Coming Back to This Recipe
Okay, this chicken is fun.
Like, tropical-vacation-without-actually-going-anywhere kind of fun.
You’ve got juicy grilled chicken, sweet little caramelized pineapple slices, and creamy coconut rice all hanging out on the same plate. And somehow it all works together SO well.
The marinade does most of the heavy lifting here, which means the actual cooking part is pretty simple. Marinate the chicken, fire up the grill, make some coconut rice, and suddenly dinner feels like something you planned way more carefully than you actually did.
This is also one of those recipes that works for a random Tuesday night AND a summer get-together. Very useful recipe energy.
And honestly? That grilled pineapple.
Don’t skip it.
For Hawaiian Grilled Chicken:
- Chicken Thighs – Bone-in, skinless chicken thighs work best for this recipe. They stay juicy and flavorful after grilling.
- Soy Sauce – Low-sodium soy sauce is ideal for marinating the chicken.
- Water – Helps balance out the marinade’s intensity and provides moisture.
- Light Brown Sugar – Adds a touch of sweetness to the marinade.
- Minced Garlic – Gives the chicken a savory depth of flavor.
- Sesame Oil – Imparts a subtle nutty flavor to the marinade.
- Light Coconut Milk – Adds richness and a tropical, creamy texture.
- Pineapple Juice – For a fresh, fruity tang that complements the coconut.
- Pineapple Slices – Fresh or canned; grilled alongside the chicken for extra sweetness.
For Coconut Rice:
- White Rice – Short-grain rice works best, as it’s more sticky and absorbs the coconut milk nicely.
- Light Coconut Milk – Provides a creamy texture and tropical flavor to the rice.
- Water – Helps cook the rice evenly.
- Kosher Salt – To season the rice.
- Brown Sugar – Adds a hint of sweetness to balance the flavors of the coconut.
How to Make Hawaiian Grilled Chicken Step by Step
1. Get the chicken marinating.
This is the part you want to do ahead of time.
Mix up the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice, then add the chicken thighs.
Give everything a good toss so the chicken is nicely coated, then let it hang out for at least 2 hours.
Overnight is even better if you remember to do it the night before.
2. Get the grill going.
When you’re ready to cook, preheat the grill to medium heat.
You want enough heat to give the chicken those lovely grilled edges without letting the sweet marinade burn before the chicken is cooked through.
3. Grill the chicken.
Take the chicken out of the marinade and discard the leftover marinade.
Then onto the grill it goes!
Cook the chicken for 6-7 minutes per side, or until it’s fully cooked through.
This is where the magic starts happening. You get those slightly charred edges, all that savory-sweet flavor, and the kind of smell that makes everyone suddenly interested in what’s for dinner.
4. Grill the pineapple.
Now for the fun part.
Put the pineapple slices right on the grill and cook them for 2-3 minutes per side.
You’re looking for those little caramelized, slightly charred edges.
Fresh pineapple is great here, but canned pineapple works too. We are not making life harder than it needs to be.
5. Make the coconut rice.
While everything is cooking, get the rice going.
Bring the coconut milk and water to a boil, add the rice and kosher salt, then cover and let it simmer until tender.
Stir in the brown sugar at the end.
The result is creamy, slightly sweet coconut rice that is basically begging to be eaten with that grilled chicken.
6. Put it all together.
Pile the chicken onto a serving platter with the grilled pineapple and coconut rice.
Add some fresh cilantro and lime wedges if you’re feeling it.
And then?
Dinner is ready.
A Few Ways to Switch Things Up
This recipe is pretty flexible, which I love.
Use chicken breasts.
Chicken thighs are my first choice because they stay juicy and flavorful on the grill, but chicken breasts absolutely work too. Just keep an eye on them so they don’t overcook.
Skip the grill and bake the chicken.
No grill? No problem. You can bake the marinated chicken at 375°F (190°C) for about 25-30 minutes. You’ll miss some of that smoky grilled flavor, but the chicken will still be delicious.
Use fresh or canned pineapple.
Either one works here. And if you’re wondering whether you really need to grill it, technically no.
But should you?
I mean…
Yes.
Add extra lime.
A squeeze of fresh lime right before serving adds a little brightness that works so well with the sweet pineapple and creamy coconut rice.
My Best Tips for Making This Recipe
Let the chicken marinate.
I know. Two hours feels like a long time when you’re hungry.
But the marinade is doing important work here, so give it time. If you can prep it the night before, even better.
Keep the grill at medium heat.
There’s brown sugar and pineapple juice in that marinade, so we don’t need to go wild with the heat.
Medium is your friend.
Don’t forget the pineapple.
I know I already said this.
I’m saying it again.
The grilled pineapple gets sweet, caramelized, and just a little smoky around the edges. It is such a good match for the chicken.
Keep an eye on the rice.
Once the rice is tender, you’re done. You don’t want to keep cooking it just because the chicken isn’t ready yet.
If everything finishes at slightly different times, that’s okay. Dinner is not a race.
Mistakes to Avoid
There aren’t a ton of complicated steps here, but there are a few things worth watching.
Don’t use high heat on the grill.
The sweet marinade can brown quickly, so medium heat gives you a little more control.
Don’t overcook the chicken.
Especially if you swap in chicken breasts. They have less fat than thighs and can dry out much faster.
Don’t reuse the marinade.
Once the raw chicken has been sitting in it, discard it rather than using it as a sauce.
Don’t rush the marinade.
You can technically cook the chicken after a shorter marinating time, but the recipe really benefits from those 2 hours.
Don’t skip the grilled pineapple.
Okay, technically you can.
But I wouldn’t.
How to Store Leftovers
If you somehow have leftovers — and honestly, good luck with that — let everything cool and transfer it to airtight containers.
The chicken and coconut rice can be stored in the refrigerator for up to 3 days.
I like keeping the rice separate from the chicken so everything is easier to reheat.
When reheating the coconut rice, add a small splash of water or coconut milk. It helps bring that creamy texture back instead of leaving you with sad, dry leftover rice.
And if you have leftover pineapple?
Put it on everything.
How to Serve Hawaiian Grilled Chicken
This is one of those meals where you really don’t need to do much.
Spoon some coconut rice onto a plate, add the grilled chicken, tuck a few pineapple slices alongside it, and finish with cilantro and a squeeze of lime.
Done.
If you’re serving this for a summer dinner or a casual get-together, you can also put everything on a big platter and let everyone help themselves.
The chicken is savory and smoky, the pineapple is sweet and caramelized, and the coconut rice brings everything together with that creamy little tropical thing happening in the background.
Basically, it’s dinner pretending to be a vacation.
And I’m very much okay with that.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Hawaiian Grilled Chicken with Coconut Rice
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup packed light brown sugar
- ½ tsp minced garlic
- 1 tsp sesame oil
- ½ cup light coconut milk
- ¼ cup pineapple juice
- 1 cup fresh or canned pineapple slices
For the Coconut Rice:
- 1 cup white rice (preferably short grain)
- 1 ¼ cups light coconut milk
- ½ cup water
- ¾ tsp kosher salt
- 2 tsp brown sugar
Optional Garnish:
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the Chicken Marinade:In a bowl, combine soy sauce, water, brown sugar, garlic, sesame oil, coconut milk, and pineapple juice.Pour the mixture into a resealable bag or container and add the chicken thighs.Seal and marinate for at least 2 hours, or up to 24 hours for the best flavor.
- Grill the Chicken:Preheat your grill to medium heat.Remove the chicken from the marinade and discard the marinade.Grill the chicken for 6-7 minutes on each side, or until fully cooked through.
- Grill the Pineapple:Add the pineapple slices to the grill.Cook for 2-3 minutes per side until slightly caramelized and charred.
- Prepare the Coconut Rice:In a pot, bring coconut milk and water to a boil.Add rice and kosher salt, then stir.Cover the pot, reduce the heat to low, and simmer for about 18 minutes, or until the rice is tender.Stir in brown sugar for sweetness.
- Serve:Arrange the grilled chicken and pineapple slices on a serving platter.Serve with the coconut rice and garnish with fresh cilantro leaves and lime wedges if desired
Nutrition
- Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, boneless, skinless chicken breasts work well too. Just be mindful to not overcook them, as they can dry out quicker. - How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. If you have more time, let it sit overnight to allow the marinade to fully soak in. Either way, it’ll be delicious! - Can I bake the chicken instead of grilling it?
Yes! If grilling isn’t an option, simply bake the marinated chicken at 375°F (190°C) for about 25-30 minutes. It’ll be just as flavorful, though grilling does add a nice smoky flavor. - Do I really need to grill the pineapple?
Grilling the pineapple adds a caramelized sweetness and smokiness, but if you’re short on time, fresh pineapple works just fine. Feel free to skip grilling if you prefer a lighter version! - Can I make the coconut rice ahead of time?
Yes, you can! Just cook the rice as directed and store it in the fridge for up to 3 days. When ready to serve, reheat with a splash of water or coconut milk to keep it creamy.
