HAWAIIAN CHICKEN WITH COCONUT RICE
A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!
Provided by MinShien
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
- Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
- Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
- Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
- Slice pineapple into 1/2-1 inch thick slices and grill on both sides.
- On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
- If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
- Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!
Nutrition Facts : Carbohydrate 100 g, Protein 57 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 145 mg, Sodium 1517 mg, Fiber 3 g, Sugar 40 g, Calories 879 kcal, ServingSize 1 serving
GRILLED HAWAIIAN CHICKEN TERIYAKI BOWLS
These Grilled Hawaiian Chicken Teriyaki Bowls could be my all-time FAVORITE summer meal! The bowl starts with coconut rice, topped with grilled pineapple, zucchini, bell peppers, and onions. Then, we add grilled teriyaki chicken and a drizzle of homemade teriyaki sauce!
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Make the coconut rice.
- Make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
- Preheat a grill or grill pan. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the vegetables into large pieces that will not fall through the grill grates.
- Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate.
- Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate.
- Lastly, place the chicken on the grill. Cook for about a few minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
- To Assemble: Add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle teriyaki sauce on top.
Nutrition Facts : Calories 220 kcal, Carbohydrate 34 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 780 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
HAWAIIAN CHICKEN
This recipe for Hawaiian chicken is chicken thighs that are flavored with a tropical coconut marinade then grilled to perfection. An easy dinner option that's perfect for entertaining.
Provided by Sara Welch
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
- Add the chicken and marinate anywhere from 2-24 hours.
- Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
- Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
- For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
- Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.
Nutrition Facts : ServingSize 1 g, Calories 568 kcal, Carbohydrate 65 g, Protein 38 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 161 mg, Sodium 743 mg, Fiber 1 g, Sugar 20 g
HAWAIIAN COCONUT CHICKEN AND RICE
Great food...from my recent trip to Hawaii.. Easy....inexpensive....authentic....feeds alot at the pool party or luau!!! Impressive presentation when served on platter....
Provided by luv2cook 6
Categories Coconut
Time 1h3m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place broth in large saucepan.
- Add chicken and boil for 15 minutes.
- Add coconut milk-gently boil 45 minutes or so.
- Add spinach and cook 2 minutes.
- Place rice in large rimmed platter or bowl.
- Top with chicken mixture.
- top with condiments
- Aloha.
Nutrition Facts : Calories 525.2, Fat 28.6, SaturatedFat 18.6, Cholesterol 188.9, Sodium 1066.6, Carbohydrate 12.6, Fiber 4.6, Sugar 7.5, Protein 55.3
HAWAIIAN CHICKEN WITH COCONUT RICE RECIPE
This Hawaiian chicken and coconut rice recipe is packed with sweet, salty, and tangy flavors that marry perfectly to create a tropical dinner-time vacation!
Provided by https://www.joyousapron.com/hawaiian-chicken-with-coconut-rice/#recipe
Yield 3
Number Of Ingredients 14
Steps:
- Hawaiian Chicken: 1. In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, and canola oil to create the marinade for the chicken. 2. Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered. Marinate for 1 hour or up to 24 hours (the longer the better) 3. Grease a grill pan, cast iron grill, charcoal grill, electric grill, or non-stick skillet. Cook the chicken until it reaches 165 degrees. Flip halfway through. Once the chicken is done, brush honey on both sides of the tenderloins and remove. 4. Slice pineapple into 1/2 - 1 inch thick slices and grill on both sides. Coconut Rice: 1. On the stovetop, in a pot, bring to boil rice, water, and coconut milk. Once boiled, bring to medium-low heat and cook covered (cover with a tight lid and do not open) for about 17 to 20 minutes. Remove from heat. If using a rice cooker, follow rice cooker instructions and use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice. 2. Serve chicken and pineapple on a bed of coconut rice, sprinkle with fresh parsley and enjoy!
27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
- Garnish with mint leaves and lime.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
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- In a large freezer bag add the cubed chicken and half of the marinade, seal the bag removing all of the air, and massage the marinade into the chicken. Refrigerate the chicken in the marinade for an hour.
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- Strain the pineapple chunks from the pineapple juice and store the chunks in an air tight container until you're ready to make the dish. Measure out 1/4 cup of the pineapple juice and add it to a plastic or reusable storage bag with the rest of the marinade ingredients. Store the leftover juice for later as well.
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