Honolulu Pineapple Chicken Skewers with Coconut Rice

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken marinated in a tropical pineapple glaze served on skewers with fragrant coconut rice, inspired by the southernmost US capital, Honolulu. This Hawaiian-inspired chicken recipe, ready in about 50 minutes, pairs chicken breast, pineapple juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 Hawaiian cuisine 450 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch cubes chicken breast
1/2 cup pineapple juice
3 tbsp soy sauce
2 tbsp brown sugar
2 minced garlic cloves
1 tbsp grated fresh ginger
8 soaked in water for 30 minutes wooden skewers
1 1/2 cups uncooked jasmine rice
1 cup coconut milk
1 cup water
1 tsp salt
2 tbsp chopped for garnish fresh cilantro

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Instructions

Step 1: In a medium bowl, whisk together 1/2 cup pineapple juice, 3 tbsp soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tbsp grated fresh ginger until sugar dissolves.
Step 2: Add 1.5 lbs chicken breast cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, up to 4 hours.
Step 3: Meanwhile, rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 cup coconut milk, 1 cup water, and 1 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
Step 4: Thread marinated chicken pieces onto 8 soaked wooden skewers evenly. Preheat grill or grill pan to medium-high heat (around 400°F).
Step 5: Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
Step 6: Fluff coconut rice with a fork and serve chicken skewers over rice. Garnish with 2 tbsp chopped fresh cilantro before serving.