Hawaiian Grilled Chicken Bowl

top view grilled chicken and pineapple served over rice

Print Recipe

5 from 2 votes

Sweet and savory grilled chicken breast over a bed of coconut rice and a side of grilled pineapple.

Prep Time15

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Rena

Ingredients

For the grilled chicken & pineapple :

1 1/2 pounds boneless skinless chicken breast or thighs
1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup honey or maple syrup
2-3 cloves garlic minced
1 teaspoon sesame oil
1/2 cup light coconut milk
1 cup pineapple slices fresh

For the coconut rice:

1 cup jasmine rice or any other rice
1 1/4 cup light coconut milk
1/2 cup water
3/4 teaspoon kosher salt
optional: cilantro leaves and lime wedges for garnish

Instructions

Start by preparing the chicken; Whisk soy sauce, water, honey, garlic, oil, and coconut milk to a bowl.
Place the chicken breast into a Ziploc bag, pour the prepared marinade over the chicken, and seal the bag.
Gently press the marinade around the chicken to evenly coat. Refrigerate and let marinate for 2 hours to overnight.
Heat the grill to medium. Remove the chicken from the marinade and place it onto the preheated grill.
Grill until nicely golden-brown, about 6-8 minutes on each side, or until a thermometer inserted in the center of each chicken breast reads 165F.
While the chicken is grilling, prepare rice. In a saucepan, bring coconut milk and water to a boil over medium heat.
Once starts to bubble immediately add in the rice and salt, stir well to combine. Cover and let it simmer on low for 12-15 minutes or until rice is cooked.
Once the chicken is done, remove from the heat and set aside.
Now add the sliced pineapple to the grill and cook for about 2 minutes per side, or until nicely charred.
Divide the rice among 4 bowls.
Arrange grilled chicken and pineapple on top. Garnish with cilantro leaves and serve lime wedges if desired.

Notes

Substitutes:

Chicken: you may use chicken thighs instead. Want to go with seafood? swap with shrimps
Use coconut amino in place of soy sauce
Maple syrup can be used in place of honey. Another option would be to use brown sugar or coconut sugar.
Any rice will work. Use your favorite. Don't want to serve over coconut rice? Serve with quinoa or cauliflower rice instead.

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition