Grilled Hawaiian Chicken with Coconut Rice

I love finding different grilled chicken recipe for us to try. To me, summer is all about firing up the grill and making all kinds of different marinades.  I am a sucker for anything with grilled pineapple and when this recipe from Laura of Tide & Thyme popped into my reader I put it on my meal plan right away. The recipe called for pineapple juice and I knew that I would have a few chunks of pineapple perfect for grilling. The other thing that immediately drew me to this recipe was making rice with coconut milk. I had never tried this before and thought it sounded like a delicious side to a tropical grilled chicken. I kept close to the original recipe but added a bit of grilled pineapple to our plates.

The recipe was delicious! The flavors of the marinade were not too sweet, but gave the chicken a sweet and salty flavor. The rice was perfect with the chicken. Ron was a little nervous the coconut flavor would be really strong, but it is not at all and gives just the right amount while making the rice rich in texture with a subtle  flavor.  Topped with grilled pineapple- this meal was fantastic!  Kellen was all about mixing the rice with the chicken and pineapple. The little guy is certainly willing try anything these days and his mom loves it (and is crossing her fingers that he keeps it up).  If you are looking for a wonderful summer meal on the grill- give this one a try because you will not be disappointed.

Tonight we are thinking of making a trip to Bay Beach for a little fun on the rides. I can't believe it is almost Labor Day- where did summer go!?


6 boneless, skinless chicken breasts 
1/3 cup soy sauce
1/4 cup pineapple juice
1/2 cup water
1/2 cup brown sugar
4 scallions, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 tsp of olive oil
6 fresh pineapple rings

For the coconut rice:
2 Tbsp butter
1 1/2 cup long grain white rice
1 1/2 cup coconut milk
1 1/2 cup water


Combine soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and oil in a resealable plastic bag. Add the chicken to the bag, squeezing out as much air as possible, and seal. Gently toss to coat the chicken in the marinade. Place in the refrigerator and marinade for at least 8 hours.
Preheat grill to medium heat. Grill for about 5-6 minutes per side.  Remove chicken from grill and while it rests quickly grill the pineapple to give it a slight char.

To prepare the rice: melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Carefully pour in the coconut milk and water, stir to combine. Cover and bring to a boil. Once boiling, stir once more and re-cover. Reduce heat to low and cook for 18 minutes. Remove lid and fluff rice with fork.

Serve the chicken on a bed of the coconut rice with grilled pineapple.

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