Coconut Chicken Breasts

In a dry pan, toast the shredded coconut over medium heat until golden brown. Set aside.

Preheat a large skillet with 2 tablespoons of olive oil. Pat the chicken breasts dry with a paper towel, season both sides with salt and pepper, then add them to the hot skillet and sear for 5–6 minutes per side, undisturbed. They do not need to be fully cooked at this stage — they will finish cooking in the sauce.

Measure out 1 cup of pineapple juice and 1/4 cup teriyaki sauce. We have a delicious teriyaki sauce recipe, or for a store‑bought option, I use and recommend Gojo Teriyaki Glaze & Baste. Add the pineapple juice and teriyaki sauce to the skillet. Finish cooking the chicken in the sauce, turning when needed. When the chicken reaches an internal temperature of 165°F, remove them from the pan and set aside.

Reduce the sauce until it thickens into a sticky, syrup‑like consistency. Remove from the heat and run the sauce through a wire‑mesh strainer if needed. Slice the chicken breasts, spoon some of the sauce over the top, and sprinkle with toasted coconut. This coconut chicken pairs perfectly with our Hawaiian Pineapple Fried Rice recipe that's in the photos.

Enjoy!

Love easy Hawaiian-inspired recipes? Here are a few of our favorites:

• Loco Moco
• Coconut Shrimp
• Piña Colada Cream Pie (No-Bake)
• Hawaiian Burger
• Hawaiian Pineapple Fried Rice
• Hawaiian Macaroni Salad
• Hawaiian Barbecue Chicken
• Pina Colada Rolls with Coconut Cream Cheese Frosting