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Grilled Hawaiian Chicken with Coconut Cilantro Rice

Here's how you make Grilled Hawaiian Chicken with Coconut Cilantro Rice
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  • Servings: 5
  • Prep: 15m
  • Cook: 15-20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • CHICKEN AND MARINADE
  • 4 boneless skinless chicken breasts (you can also use thighs if you want; see note below)
  • 3 garlic cloves, minced
  • 3 scallions, chopped (white and green parts)
  • 3/4 cup coconut milk
  • 1 can (15 ounce) pineapple slices (in natural juice, 1/4 cup for the marinade; the slices are grilled as a garnish)
  • 3/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sesame oil
  • 3/4 cup water
  • VEGETABLES
  • 1 large yellow onion, cut in half and thin sliced
  • 1 red bell pepper, cut in thin strips
  • 1 green bell pepper, cut in thin strips
  • 1 large carrot, julienned, not too thin
  • RICE
  • 1 cup coconut milk
  • 1 cup dry jasmine rice
  • 1 cup water
  • 1/3 cup fresh cilantro, lightly packed, minced (more or less to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... This recipe works well with both thighs and breasts. Obviously cooking times will vary. Also, if the breasts are really big/thick; I often butterfly them or split them in half to be a bit thinner. I found the portion size to be better, but also much easier to cook. And, if there is a really thick part of the breast, you may want to pound it out slightly, for even cooking.

  • Step 2: Marinade ... Add all the ingredients to a non-reactive (glass) bowl, or a ziploc bag, which is what I prefer. Make sure to seal and shake so everything is combined. Then, add the chicken and all the vegetables. Toss a few times so everything is combined. Seal the bag, or cover the bowl, and refrigerate 4-8 hours.

  • Step 3: Rice ... Start the rice before you start the chicken, as it takes a bit longer than the chicken. Add the water and coconut milk and bring to a boil. Then add the rice and cook according to package directions. Once the rice is done, finish with cilantro.

  • Step 4: Chicken and Vegetables ... Whether you use an inside or an outside grill, make sure to oil your grates or pan. For the vegetables, if using an outdoor grill, you need to use a grill basket; or a cast iron pan right on the grill works great as well. An inside grill pan is no trouble; you could even use a saute pan inside if you want.

  • Step 5: I found that the vegetables and the chicken both take the same time to cook, so plan to grill them at the same time. Now, depending on whether or not you use thighs or breasts; and the size of each, your cooking times can really vary. I cook mine on medium high heat, rather it is outside or inside; for approximately 7-10 minutes per side. Make sure to use a thermometer if you are not sure.

  • Step 6: The last 3-4 minutes, add the pineapple slices to the grill and cook on each side until lightly golden brown.

  • Step 7: Serve ... Finish the rice and plate, top with the chicken, vegetables and the pineapple ring. ENJOY!

We hope you enjoy this recipe!

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