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Teriyaki Chicken over Coconut Rice

Delicious marinated and grilled teriyaki chicken over a coconut rice with grilled pineapple and onion
Course Dinner
Cuisine Chinese
Keyword teriyaki chicken
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Chicken 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 417kcal
Author Chelsea


  • 2 large boneless skinless chicken breasts (~1.5 pounds), sliced in half and pounded to even thickness
  • Vegetable 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
  • Optional: toasted coconut flakes, fresh cilantro


  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 cups water
  • 2 cups Jasmine rice
  • 1 teaspoon brown sugar, packed
  • 1 teaspoon fine sea salt
  • Zest and Juice of 1 lime

Teriyaki Sauce

  • 1/2 cup lite soy sauce
  • 1/4 cup light brown sugar, 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 + 1/2 tablespoon water, mixed together separately


For the Coconut Rice:

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

For the Teriyaki Sauce:

  • In a small saucepan over medium heat, add the 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 the heat to low and allow to thicken.
  • Slice the chicken breasts in half widthwise and pound to even thickness to get 4 even pieces of chicken. Set aside in a large ziplock 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 the grill to medium heat about 375-450 degrees 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 degrees F at its thickest part. Remove 2 tablespoons from the reserved teriyaki sauce and brush that 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 taste) to both sides of the sliced red onions and sliced pineapple rings. Grill the onion and pineapple (again, on a well greased grate) for 1-3 minutes per side and then remove to a plate.

To serve:

  • Divide the coconut lime rice evenly among 4 bowls/plates. 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 of the meals or in a side dish (avoid adding too much!). Enjoy!



Recipe adapted from Tastes Better from Scratch 


Calories: 417kcal