Hawaiian Grilled Chicken and Pineapple with Coconut Rice

Let’s just put it this way: you will not be leaving the table hungry. This lunch plate is packed with delicious Hawaiian inspired-dishes like rice simmered in coconut milk, grilled teriyaki chicken, grated-carrot macaroni salad, and juicy grilled pineapple. Drizzle on some extra teriyaki marinade – flavor highlights include fresh ginger, honey, sesame oil, and garlic – to finish off the dish. 

1. Make your teriyaki sauce. To a small bowl, add garlic, ginger, honey, soy sauce, sesame oil, and rice wine vinegar. Mix to combine.
2. Add the chicken to a large bowl and pour half of the marinade over and coat well. Cover and let marinate for at least 30 minutes, or up to 4 hours.
3. While marinating the chicken, make your mac salad. Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the paste, rinse with cold water, and set aside.
4. Assemble the mac salad: Add cooked and cooled macaroni to a large mixing bowl with the grated carrots, onions, mayo, sugar, and all spices. Stir to combine and season with additional spices and salt and pepper as needed. Set aside.
5. Make your coconut rice: To a large saucepan over high heat, add rice, coconut milk, water, salt, sugar, and coconut. Once boiling, lower heat to a simmer and cover. Simmer until the water is completely absorbed and the rice is tender. About 20-25 minutes. Turn off the heat, remove the lid and fluff with a fork and put the lid back on and rest 10 minutes, while you grill your chicken thighs.
6. Grill your chicken thighs and pineapple. Heat the grill to medium-high and place marinated chicken thighs on the grill. Grill each side for 3-4 minutes, until char marks appear. Add sliced pineapple to the grill and grill each side for 30 seconds.
7. While the chicken is grilling, place the reserved marinade in a small sauce pot. Add 1 tablespoon cornstarch and water a small bowl and mix together to make a slurry. Pour the slurry into the sauce pot and bring sauce to a simmer over medium-low heat, stirring the entire time. Simmer until thickened. Remove from heat.
8. Remove the pineapple and chicken thighs from the grill and brush the chicken thighs with the thickened teriyaki sauce.
9. To a plate add a scoop of mac salad, coconut rice, chicken thighs, and grilled pineapple. Garnish with sesame seeds.