Description
Indulge in the vibrant flavors of Grilled Chicken and Pineapple Bowls with Coconut Rice, a delightful dish that combines savory grilled chicken with sweet, caramelized pineapple and creamy coconut rice. This recipe is perfect for any occasion—whether you’re hosting a summer barbecue or seeking a quick weeknight meal. The combination of juicy chicken and tropical pineapple will transport your taste buds to an island paradise. With fresh toppings like avocado, cherry tomatoes, and cilantro, this bowl is not only colorful but also nutrient-packed, making it an excellent choice for health-conscious eaters. Enjoy a deliciously balanced meal that’s simple to prepare and bursting with flavor!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, halved
- 1 fresh pineapple, cut into rings or chunks
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- Salt and pepper, to taste
- 1 ½ cups jasmine rice
- 1 ¼ cups coconut milk, from a can
- 1 ¼ cups water
- 1 tablespoon sugar, optional
- ½ teaspoon salt
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- Sesame seeds, for garnish (optional)
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, honey, lime juice, rice vinegar, minced garlic, smoked paprika, ground ginger, salt, and pepper; set aside half for basting.
- Place the chicken breasts in a shallow dish or resealable bag. Pour half of the marinade over them and let it marinate for at least 15 minutes or up to 1 hour in the refrigerator.
- In a medium saucepan, combine jasmine rice with coconut milk, water, sugar (if desired), and salt. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for about 15-18 minutes until rice is tender. Let it sit covered for an additional 5 minutes before fluffing with a fork.
- Preheat your grill to medium-high heat. Remove chicken from marinade and grill each side for about 6-7 minutes until fully cooked. While grilling chicken, add pineapple rings or chunks and grill them for about 2-3 minutes per side until they show nice grill marks.
- Divide coconut rice among four bowls. Slice grilled chicken breasts and place them atop the rice alongside grilled pineapple. Add slices of avocado, red onion, cherry tomatoes, and fresh cilantro to each bowl. Squeeze lime juice over everything for extra zest.
- Sprinkle sesame seeds over each bowl if desired. Serve immediately with extra lime wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 605
- Sugar: 18g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg