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5 from 5 votes

Teriyaki Chicken over Coconut Rice

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 Time20 minutes
Cook Time10 minutes
Marinating Chicken30 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: teriyaki chicken, teriyaki chicken over coconut rice
Servings: 4 servings
Author: Chelsea Lords
Cost: $17.37

Equipment

  • 2 pots
  • Grill

Ingredients

  • 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
US - Metric

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

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