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Hawaiian Chicken & Coconut Rice


Hawaiian Chicken

1- 1/2 lb bag of Best Choice chicken breast, dethawed and sliced
1 can of Best Choice pineapple chunks or 1 can of Best Choice Pineapple rings for grilling
1/4 cup Best Choice pineapple juice
1/4 cup Best Choice soy sauce
3 tbsp Best Choice ketchup
2 tbsp Best Choice brown sugar
5-6 cloves fresh garlic
2 tbsp Best Choice canola oil
2 tbsp Best Choice honey

Coconut Rice

1 cup Best Choice Long grain rice
3/4 cup Best Choice coconut milk
3/4 cup water
1 tbsp Fresh parsley chopped


Hawaiian Chicken

  1. In a blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
  2. Add chicken and marinade into a large plastic bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
  3. Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
  4. Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the breast and remove.
  5. Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  1. On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes Remove from heat.


  1. Serve chicken and grilled pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!


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