Go Back

Hawaiian Chicken with Pineapple and Coconut Rice

A delightful Hawaiian-inspired dish combining juicy chicken, sweet pineapple, and creamy coconut rice for a one-pan meal that transports you to a tropical paradise.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts
  • 1 cup pineapple chunks
  • 1 cup coconut rice Cook according to package instructions
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Method
 

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

Notes

Double the recipe for leftovers, add a squeeze of lime juice before serving, or swap chicken for tofu for a vegan option. Storage advice: Leftovers can be kept in an airtight container in the fridge for 3-4 days. Reheat gently.