Grilled Pineapple-Crust Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Coated in a sweet-tart pineapple-coconut crust, served with fragrant coconut rice for a taste of the tropics. This Hawaiian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, pineapple, shredded coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) chicken breasts
• 1/2 cup, finely chopped pineapple
• 1/4 cup, unsweetened shredded coconut
• 1 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice
• 1/2 cup, canned coconut milk
• 1/2 cup water
• 1 tbsp unsalted butter
• 1, zested and juiced lime
• 1 tbsp olive oil

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Instructions

1. Step 1: In a bowl, combine 1/2 cup finely chopped pineapple, 1/4 cup shredded coconut, 1 tbsp honey, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly mixed.
2. Step 2: Pat 4 chicken breasts (6 oz each) dry with paper towels, then press 1/4 cup of the pineapple-coconut mixture firmly onto both sides of each breast.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: While chicken cooks, rinse 1 cup rice under cold water until water runs clear. Combine rice, 1/2 cup coconut milk, 1/2 cup water, 1 tbsp butter, and 1 lime's zest and juice in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 18-20 minutes until liquid is absorbed and rice is tender.
5. Step 5: Let chicken rest 5 minutes, then serve with fluffed coconut rice and remaining pineapple chunks.