Teriyaki Chicken over Coconut Rice

Grilled teriyaki chicken over a coconut lime rice with grilled pineapple and onion. If you don’t have a grill, try making this chicken in a grill pan or in a George Foreman!

Teriyaki Chicken over Coconut Rice

Over this last year I’ve become addicted to grilling fresh fruit. I LOVE the soft texture and smoky flavor grilling gives the fruit. Grilled peaches with ice cream is absolutely delicious. Grilled pineapple and mangoes are some of my other favorites.

I also LOVE grilled pineapple paired with grilled chicken or salmon. These salmon mojo bowls or these chicken bowls with a mango salsa are some of my favorite recipes.

I’ve taken those recipes to the next level by pairing grilled pineapple with chicken teriyaki. And the family is certainly grateful I did, because they can’t get enough of it! Anytime teriyaki sauce is involved, my boys can pull their weight in eating it.

How To Make Teriyaki Chicken:

1. Start with the chicken. I use chicken breasts, but thighs or tenders work too. Slice the breasts in half horizontally or pound them to an even thickness. This helps the marinade absorb better and ensures even cooking.
2. The sauce serves as both a marinade and a topping. To marinate, place the prepared chicken in a large bag and pour a small amount of cooled sauce over it—just enough to coat. Avoid using hot sauce to prevent pre-cooking the chicken.
3. Grill times vary: thighs take longer, tenders are quicker. Breasts need about 4-6 minutes per side on medium heat, depending on size.
4. Serve the grilled chicken over coconut lime rice with your favorite fruits and veggies. Use the same sauce as a topping for perfect grilled chicken teriyaki!

Let’s Talk Sauce:

The teriyaki chicken sauce is so simple to make and once you try it, you’ll never want to go back to store-bought 🙂 It also only takes one pot and a few minutes to make:

• Combine all sauce ingredients except cornstarch and water in a small pot over medium heat. Bring to a boil, stirring constantly for one minute.
• Whisk together cornstarch and water until dissolved, then slowly drizzle into the sauce while whisking constantly. The sauce will thicken as it cools.
• Marinate the chicken in part of the sauce, and serve the rest with the meal, drizzling over the chicken, fruits/veggies, and coconut lime rice.

What To Serve With Teriyaki Chicken:

• I’ve mentioned the grilled pineapple a lot, but it pairs perfectly with teriyaki chicken. Lightly coat thick pineapple slices in canola oil and sea salt on both sides to intensify their sweetness without altering the flavor. It’s also delicious with a Pineapple Salsa.
  • If you’re short on time, you can usually find pre-cored fresh pineapple in the produce or deli section of your grocery store. I often get it at my local Smith’s near the vegetable trays.
• Vegetables also make a great side for teriyaki chicken. You can grill fresh vegetables, use a grill basket, or saute, steam, or roast them. My favorites are thinly sliced grilled red onion, broccoli, carrots, zucchini, and peppers.
• Lastly, rice is a must-have side. My family loves the coconut lime rice I serve with this dish. It’s simple to make and adds a delicious touch to the meal.

More Delicious Chicken Dinners:

• Grilled Chicken Mexican Street Corn Tacos
• Grilled Cilantro-Lime Chicken with a Mango Salsa
• Cilantro Lime Chicken
• Curry Chicken Salad
• The BEST Blackened Chicken

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5 from 5 votes

Teriyaki Chicken over Coconut Rice

By Chelsea Lords

Teriyaki Chicken over Coconut Rice features tender teriyaki-marinated chicken grilled to perfection, served over fragrant coconut rice, and paired with sweet, caramelized pineapple and smoky grilled onions.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Marinating Chicken: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• 2 pots
• Grill

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 large boneless, skinless chicken breasts 1.5 pounds
• ▢ Vegetable oil or canola oil, for grilling
• ▢ 1/2 of a large pineapple core removed and cut into thick coins
• ▢ 1 small red onion sliced into thick coins
• ▢ Toasted coconut flakes optional
• ▢ Fresh cilantro optional

Rice

• ▢ 1 (13.5-ounce) can unsweetened coconut milk
• ▢ 2 cups water
• ▢ 2 cups jasmine rice
• ▢ 1 teaspoon brown sugar packed
• ▢ 1 teaspoon salt
• ▢ 1 lime

Teriyaki Sauce

• ▢ 1/2 cup reduced-sodium soy sauce
• ▢ 1/4 cup light brown sugar firmly packed
• ▢ 1 tablespoon honey
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon sesame oil
• ▢ 1 teaspoon ginger paste
• ▢ 1 teaspoon garlic minced
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1/2 tablespoon cornstarch plus 1/2 tablespoon water

Instructions 

For the Coconut Rice:

• Add coconut milk, water, salt (I add 1 teaspoon), and brown sugar to a pot. Bring to a boil, then stir in the rice. Return to a boil. Reduce heat to low, cover the pot, and cook 15 minutes, stirring every 5–6 minutes. Remove from heat and let stand (covered) for 10 minutes. Uncover, fluff the rice, and add the zest and juice of 1 lime.

For the Teriyaki Sauce:

• In a small pot over medium heat, add soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes.
• In a small separate bowl, whisk together the cornstarch and water until smooth. Drizzle into the pot slowly while whisking constantly. Bring mixture to a boil, stirring constantly, and boil for about 1 minute. Reduce heat to low and allow to thicken.
• Slice chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large resealable plastic bag and pour 1/3 of the teriyaki sauce over the chicken beasts in the bag. Marinate for at least 30 minutes, up to 6 hours.
• Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grate. Preheat grill to medium heat, about 375–450°F. Don’t go hotter than 450 to avoid drying out the chicken. Grill the chicken until completely cooked through (about 4–6 minutes per side depending on heat of the grill) Chicken should be at 165°F at its thickest part. Remove 2 tablespoons from the reserved teriyaki sauce and brush it over the chicken as it grills. Reserve the rest of the teriyaki sauce for enjoying over the dinner.
• Drizzle some olive oil and salt to both sides of the sliced red onions and sliced pineapple rings. Grill onion and pineapple (again, on a well greased grate), 1–3 minutes per side, then remove to a plate.

To serve:

• Divide coconut lime rice evenly among 4 serves. Add the grilled chicken, grilled pineapple, and grilled red onion (you can chop up the onion if desired). Add fresh cilantro and toasted coconut as desired. Serve with remaining teriyaki sauce lightly drizzled on top or in a side dish (avoid adding too much!). Enjoy!

Video

Recipe Notes

Recipe adapted from Tastes Better from Scratch.

Storage: Store the rice and chicken in an airtight container in the fridge for 3-4 days. Keep the sauce separate, and it’ll last up to a week.

Nutrition

Serving: 1serving | Calories: 417kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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