Grilled Pineapple-Crust Chicken with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a sweet-tart pineapple-coconut crust, served with fragrant coconut rice for a taste of the tropics. This hawaiian-inspired chicken ready in about 45 minutes pairs (6 oz each) chicken breasts, finely chopped pineapple, unsweetened 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Hawaiian cuisine 550 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Grilled Pineapple-Crust Chicken with Coconut Rice take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pineapple-Crust Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Grilled Pineapple-Crust Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pineapple-Crust Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Pineapple-Crust Chicken with Coconut Rice?

Hawaiian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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