Hawaiian Grilled Chicken with Coconut Rice

5 / 5 (1 review)

I can’t wait to make this Hawaiian chicken and coconut rice again! It all has a wonderful flavor, but is really easy to prepare and cook. Just make sure you plan for enough time to let the chicken really soak up the marinade, at least 8 hours. Double the recipe and invite some friends over! It is one of those recipes that you’ll want to share and it is sure to impress.

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Recipe adapted from The Girl Who Ate Everything. Thanks!

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Hawaiian Grilled Chicken with Coconut Rice

5 / 5 (1 review)
Prep Time: 15 | Cook Time: 30
Yield: 2.25 lbs | Serves: 4-5


  • Chicken:

  • 1 1/2 - 2 lbs boneless skinless chicken thighs
  • 1 cup low-sodium soy sauce (see note)
  • 1 cup water
  • 3/4 cup brown sugar
  • 1/2 bunch green onions, reserve some for garnish
  • 1/4 cup onion, finely chopped
  • 1 garlic clove minced
  • 1/2 teaspoon sesame oil
  • 1/2 can of coconut milk
  • Rice:

  • 1 cup Jasmine rice
  • 1 cup canned coconut milk (about 1/2 can)
  • 1 cup water


  1. Trim chicken thighs of visible fat. In a large bowl, whisk together soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. (Save some green onions for garnish.) Add the chicken to the bowl, cover and marinate for at least 8 hours or overnight.
  2. To prepare the rice, replace half of the water called for with coconut milk and cook the rice according to the directions on the rice packaging.
  3. Grill chicken at a low heat so the marinade does not burn, about 5-7 minutes per side or until done. Serve over rice and garnish with green onions.


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

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