Description
Charred, sweet-savory chicken glazed with a pineapple-soy marinade, served alongside caramelized pineapple and fragrant coconut rice — an easy, make-ahead dinner that tastes like the tropics.
Ingredients
Scale
For the chicken & pineapple
- ~1½ lb chicken tenderloins (about 7–8 pieces)
- ½ ripe pineapple, cored and sliced into rings or chunks
- ¼ cup pineapple juice (canned or fresh)
- ¼ cup soy sauce (use low-sodium if preferred)
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 5–6 garlic cloves, smashed or minced
- 2 tbsp neutral oil (canola, vegetable, or avocado)
- 2 tbsp honey, for brushing at the end
For the coconut rice
- 1 cup basmati or jasmine rice
- ¾ cup canned coconut milk (unsweetened)
- ¾ cup water
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Make the marinade: Combine pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil in a blender or whisk by hand until smooth. This mixture will flavor and slightly tenderize the chicken.
- Marinate the chicken: Place the tenderloins in a zip-top bag or shallow container and pour in the marinade. Toss so every piece is coated. Chill for at least 1 hour; up to 24 hours yields deeper flavor.
- Cook the rice: Rinse the rice until the water runs clear. In a medium pot, add rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover tightly, and simmer without lifting the lid for about 17–20 minutes, or until liquid is absorbed and the rice is tender. Remove from heat and let rest a few minutes before fluffing with a fork.
- Grill or pan-sear the chicken: Heat a grill, grill pan, or heavy skillet over medium-high heat and oil the grates or pan. Remove excess marinade from the chicken (reserve a small portion if you plan to simmer and use as a sauce — boil it first). Grill the tenderloins 3–4 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part. After removing from heat, brush both sides with honey for a glossy finish.
- Grill the pineapple: While the chicken cooks (or before), place pineapple slices on the hot grill or pan. Cook until deeply caramelized and slightly charred, about 2–3 minutes per side. Remove and slice if desired.
- Plate and serve: Spoon coconut rice onto plates, top with sliced chicken and grilled pineapple, and sprinkle with chopped parsley. Drizzle any reserved, boiled marinade or extra honey if you like it saucy.
Notes
- Notes & tips
- Marinating time: Longer marination = more flavor, but avoid extremely long marinating with acidic juices for very thin cuts.
- Honey finishing: Brush honey off direct, very high heat to prevent burning the sugars.
- No grill? Use a cast-iron grill pan or a regular skillet for great color and flavor.
- Safety: If you reuse marinade as sauce, bring it to a rolling boil for at least 1 minute to eliminate any raw juices.
- Storage & reheating
- Store chicken and rice in separate airtight containers in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of water or broth to restore moisture. Coconut rice reheats well in the microwave covered with a damp paper towel to keep it from drying out.
Nutrition
- Calories: 879kcal
- Sugar: 40g
- Sodium: 1517mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 145mg