Hawaiian Grilled Chicken and Coconut Rice Recipe

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easy hawaiian chicken and coconut rice recipe

Hawaiian Chicken and Coconut Rice Recipe

You’ve got to try this Hawaiian grilled chicken! The Hawaiian coconut rice and the super juicy grilled chicken thighs are irresistible. Chicken thigh meat is awesome because it is practically fool-proof! This Hawaiian chicken and coconut rice recipe is delicious for dinner any day, but especially fun for a BBQ or family party. Perfect served with grilled pineapple!

hawaiian chicken and coconut rice recipe

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I honestly can’t wait to make this Hawaiian chicken and coconut rice recipe again! It all has a wonderful flavor and it’s 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.

hawaiian coconut rice and chicken thighs

When grilling season comes around, 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.

Of course, if you don’t have a grill or don’t want to go outside, you can use a grill pan on the stove top or something similar.

PS: If you’re looking for a nice new grill tool set, you can find a lot of really good ones on Amazon for cheap!

grilled hawaiian chicken with coconut rice

The Hawaiian rice is super simple and a nice addition to the grilled chicken. All you have to do is follow the cooking instructions on the Jasmine rice package, but substitute canned coconut milk for half of the water amount. Easy. The result is a rich, tender rice with a great coconut flavor.

*If you have leftover canned coconut milk, this pina colada green smoothie recipe is one of my favorite ways to use it up.

Grilled chicken thighs and Hawaiian coconut rice

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Grilled Hawaiian chicken with Polynesian coconut rice recipe

Hawaiian Grilled Chicken and Coconut Rice Recipe

5 / 5 (1 review)
Prep Time: 15 mins, 8 hours marinating | Cook Time: 14 mins
Yield: 3 pounds | Serves: 6

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
  • 1/2 bunch green onions
  • 1/4 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve over rice and garnish with green onions.

Notes

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

Recipe Source: The Girl Who Ate Everything

Ingredients: Brown Sugar, Chicken, Coconut Milk, Garlic, Green Onion, Onion, Rice, Sesame Oil, Water
Meal Type: Main Dish, Summer, Dairy Free, Egg Free, Gluten Free
Categories: BBQ, Meat and Poultry, Grill

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