The Best Hawaiian Grilled Chicken with Coconut Rice

A Sweet, Savory Grilled Chicken the Whole Family Will Love

This recipe is a fantastic way to change up the same old grilled chicken thighs. My daughter loves this recipe and always wants the leftovers!

If you’ve never made Hawaiian grilled chicken before, you are in for a serious treat. Chicken thighs soak up this sweet-and-savory marinade like a dream, and after at least 8 hours in the fridge, they come off the grill juicy, caramelized, and packed with flavor. Paired with creamy coconut Jasmine rice, this is the kind of dinner that makes people ask for the recipe on the spot. Perfect for a summer BBQ, a weeknight dinner, or anytime you want to wow a crowd!

What Makes This Hawaiian Grilled Chicken So Good?

The magic is all in the marinade. Soy sauce, brown sugar, coconut milk, garlic, and sesame oil come together to create a deeply savory-sweet sauce that tenderizes the chicken and creates beautiful caramelization on the grill. Using boneless chicken thighs means the meat stays incredibly juicy — even if you’re not a grill expert. And the coconut rice? It only takes one simple ingredient swap to turn ordinary Jasmine rice into something that tastes like a tropical vacation. Serve it with grilled pineapple and you’ve got a complete Hawaiian-inspired plate!

Why You’ll Love This Hawaiian Grilled Chicken

• Incredibly juicy and flavorful — the overnight marinade does all the work for you.
• Practically foolproof — chicken thighs are forgiving on the grill, so you don’t have to stress about overcooking.
• Perfect for a crowd — just double or triple the recipe for a BBQ and everyone goes home happy.
• The coconut rice is a game-changer — one simple swap turns plain Jasmine rice into something extraordinary.
• Naturally dairy-free and gluten-free when using gluten-free soy sauce or tamari.
• Make-ahead friendly — marinate the night before and dinner basically makes itself.

The Best Chicken Cut for This Recipe

Boneless, skinless chicken thighs are hands-down the best choice here. Unlike chicken breasts, thighs have more fat marbling, which means they absorb the marinade deeply and stay moist and juicy on the grill — even if they cook a minute or two longer than planned. They are practically foolproof! If you prefer chicken breasts, they will work — just watch them carefully and pull them as soon as they hit 165°F. The USDA recommends cooking all poultry to an internal temperature of 165°F, so keep a meat thermometer handy either way.

Ingredients for Hawaiian Grilled Chicken and Coconut Rice

For the Chicken and Marinade:

• 3 pounds boneless skinless chicken thighs, fat trimmed
• 1 cup low-sodium soy sauce (Aloha Shoyu is highly recommended)
• 1 cup water
• 1 cup brown sugar
• ½ bunch green onions, chopped (reserve some for garnish)
• ¼ cup onion, finely chopped (optional)
• 1 garlic clove, minced
• 1 teaspoon sesame oil (optional but adds great depth)
• 1 can coconut milk

For the Coconut Rice:

• 1 cup Jasmine rice
• Canned coconut milk (use what remains from the marinade can)
• Water to make up the remaining liquid per package directions

Equipment You’ll Need

• Outdoor grill or a grill pan for stovetop cooking
• Large bowl or zip-lock bag for marinating
• Medium saucepan for the rice
• Instant-read meat thermometer
• Tongs

How to Make Hawaiian Grilled Chicken with Coconut Rice

Step 1: Make the Marinade

In a large bowl, whisk together the soy sauce, water, brown sugar, chopped green onions, diced onion, minced garlic, sesame oil, and coconut milk until the sugar is dissolved. Reserve a few green onions to use as garnish when serving.

Step 2: Marinate the Chicken

Add the trimmed chicken thighs to the marinade, cover tightly (or transfer everything to a large zip-lock bag), and refrigerate for at least 8 hours — overnight is even better. The longer the chicken marinates, the more deeply those flavors absorb into the meat. This step is absolutely worth planning ahead for!

Step 3: Cook the Coconut Rice

When you’re ready to cook, prepare the Jasmine rice according to the package directions — but replace half of the water with canned coconut milk. That’s the whole trick! The result is a rich, slightly sweet, creamy rice that pairs perfectly with the grilled chicken. Use the remaining coconut milk from the can you opened for the marinade so nothing goes to waste.

Step 4: Grill the Chicken

Heat your grill to low-medium heat — low is key here. The brown sugar and coconut milk in the marinade can burn quickly on a high flame. Grill the chicken for about 5–7 minutes per side, or until it reaches an internal temperature of 165°F. Cooking time will vary depending on the thickness of the thighs, so use a meat thermometer to be sure.

Step 5: Serve and Garnish

Serve the grilled chicken over a generous scoop of coconut rice and garnish with the reserved green onions. Add grilled pineapple on the side for the full Hawaiian experience — it is so worth it!

Hawaiian Grilled Chicken and Coconut Rice Recipe

This Hawaiian grilled chicken is so flavorful and the coconut rice really pulls it all together!

4.25 / 5 ( 8 Reviews )

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Prep Time: 8 hours hours 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 8 hours hours 29 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Equipment

• Grill

Ingredients

Chicken:

• 3 pounds boneless skinless chicken thighs fat trimmed
• 1 cup low-sodium soy sauce see note
• 1 cup water
• 1 cup brown sugar
• ½ bunch green onions
• ¼ cup onion finely chopped (optional)
• 1 garlic clove minced
• 1 teaspoon sesame oil optional
• 1 can coconut milk

Rice:

• 1 cup Jasmine rice
• canned coconut milk
• water

Instructions

• In a large bowl, whisk together soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. (Reserve some green onions for garnish.) Add the chicken to the bowl or transfer to a bag or container of your preference, cover and marinate for at least 8 hours or overnight.
• To prepare the rice, replace half of the water called for with canned coconut milk and cook the rice according to the directions on the rice packaging.
• Grill chicken on a low heat so the marinade does not burn, about 5-7 minutes per side or until done. Cooking time will vary depending on the size of the thighs, so a meat thermometer comes in handy - safe internal temperature is 165 degrees F.
• Serve over rice and garnish with green onions.

Recipe Notes

Use Aloha Shoyu soy sauce or a low-sodium soy sauce.

Nutrition

Calories: 707kcal | Carbohydrates: 69g | Protein: 50g | Fat: 26g | Sodium: 1643mg | Fiber: 2g | Sugar: 39g

Recipe Source: The Girl Who Ate Everything

Tips for the Best Hawaiian Grilled Chicken

• Don’t skip the marinade time. Eight hours is the minimum — overnight is ideal. The flavor difference is significant and absolutely worth planning for.
• Grill on low heat. The sugar in the marinade burns easily. Keep the heat low and be patient — you’ll get beautiful caramelization without charring.
• Use a meat thermometer. Chicken thighs vary in thickness. A thermometer removes the guesswork and ensures perfectly cooked, safe chicken every time.
• Use Aloha Shoyu soy sauce if you can find it. It has a slightly sweeter, milder flavor that makes the marinade taste even more authentic.
• Double the recipe for a crowd. This scales up beautifully for BBQs and parties — just make sure you have a big enough bowl for the marinade!
• No grill? No problem. A grill pan on the stovetop works great too.

Variations and Substitutions

• Chicken breasts: You can substitute boneless skinless chicken breasts, but watch the grill time carefully — they dry out faster than thighs.
• Gluten-free: Swap regular soy sauce for gluten-free tamari or coconut aminos for the same great flavor.
• Add pineapple juice: Some versions of this recipe add ¼ cup pineapple juice to the marinade for extra tropical sweetness — highly recommended!
• Brown sugar substitute: Honey or coconut sugar can work in place of brown sugar for a slightly different flavor profile.
• Rice options: Jasmine rice is ideal for the coconut rice, but long-grain white rice works well too.
• Make it a bowl: Serve over coconut rice with grilled pineapple, shredded cabbage, and a drizzle of sriracha for a Hawaiian-style rice bowl.

Storage, Reheating, and Freezing

Storage

Store leftover Hawaiian grilled chicken and coconut rice in separate airtight containers in the refrigerator for up to 4 days. The chicken is amazing the next day — the flavors deepen overnight and it makes a fantastic lunch!

Reheating

Reheat the chicken in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water to the rice before microwaving to keep it from drying out.

Freezing

The cooked chicken freezes well for up to 3 months. Store in a freezer-safe bag or airtight container and thaw overnight in the refrigerator before reheating. The coconut rice can also be frozen in individual portions — just reheat from frozen in the microwave with a little water added. You can also freeze the raw chicken directly in the marinade for up to 3 months, so it’s ready to thaw and grill whenever you need it!

Frequently Asked Questions About Hawaiian Grilled Chicken

Can I marinate the chicken for less than 8 hours?

You can marinate for as little as 2–3 hours in a pinch, but the flavor won’t be as deep. For the best results, plan ahead and let the chicken marinate overnight. The long soak is what makes this recipe truly stand out.

What does Hawaiian grilled chicken taste like?

It’s a wonderful balance of sweet, savory, and slightly smoky. The soy sauce and brown sugar create a teriyaki-like depth, while the coconut milk adds a subtle richness. It’s similar to Huli-Huli chicken but with its own distinct flavor that’s hard to stop eating!

Can I make this without a grill?

Absolutely! A grill pan on the stovetop works great. You can also cook the chicken in a skillet over medium-low heat — just watch the temperature so the marinade doesn’t burn.

How do I know when the chicken is done?

Use an instant-read meat thermometer. The chicken is fully cooked when it reaches an internal temperature of 165°F. Don’t rely on color alone — the marinade can make the chicken look darker before it’s actually cooked through.

What can I serve with Hawaiian grilled chicken?

Coconut rice is the classic pairing, but grilled pineapple, a simple green salad, or grilled rosemary garlic potatoes are all fantastic alongside it.

What to do with leftover canned coconut milk?

This piña colada green smoothie recipe is one of our favorite ways to use it up — it’s delicious!

Can I freeze the raw marinated chicken?

Yes! Freeze the raw chicken in the marinade for up to 3 months. When you’re ready to cook, thaw it overnight in the refrigerator — by the time it’s thawed, it’s fully marinated and ready to grill.

More of Our Favorite Grill Recipes

• Grilled Pineapple
• Party Chicken Kebabs
• Grilled Rosemary Garlic Potatoes
• Baby Back Ribs
• Piña Colada Green Smoothie (great use for leftover coconut milk!)

See all our grill recipes here!

Final Thoughts

This Hawaiian grilled chicken is one of those recipes you’ll make on repeat all summer long. The marinade does most of the work, the grill does the rest, and the coconut rice pulls the whole dish together into something truly special. Whether you’re hosting a backyard BBQ or just want a fun weeknight dinner, this one never disappoints.

⭐⭐⭐⭐⭐ If you try it, I’d love to hear how it turned out! Please leave a comment and a star rating below — your reviews help other readers find recipes worth making, and they mean the world to a small business like ours. ❤️

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