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Grilled Chicken and Pineapple Bowls with Coconut Rice

Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe
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Indulge in a tropical escape with our Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe. This vibrant dish combines juicy grilled chicken, caramelized pineapple, and creamy coconut-infused rice, creating a delightful fusion of savory and sweet flavors. Perfect for summer gatherings or a nutritious weeknight dinner, this recipe is easy to prepare and customizable with fresh toppings like avocado, cherry tomatoes, and cilantro. Enjoy the taste of the tropics right in your kitchen!

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 fresh pineapple
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 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
  • 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

  1. In a small bowl, whisk together the olive oil, soy sauce, honey, rice vinegar, minced garlic, smoked paprika, ground ginger, salt, and pepper. Set aside half of the marinade for basting during grilling. Use the rest to marinate the chicken.
  2. Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over them. Let it marinate for at least 15 minutes (or up to 1 hour) in the refrigerator.
  3. In a medium saucepan, combine jasmine rice, coconut milk, water, sugar (if using), and salt. Bring to a boil over medium heat. Reduce heat to low; cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat; let sit covered for 5 minutes before fluffing with a fork.
  4. Preheat your grill to medium-high heat. Remove chicken from marinade; grill for about 6-7 minutes per side until fully cooked (internal temperature of 165°F). Brush reserved marinade over chicken while grilling. Grill pineapple rings or chunks for about 2-3 minutes per side until marked and slightly caramelized.
  5. Divide coconut rice among four bowls. Slice grilled chicken breasts; place on top of rice along with grilled pineapple. Add slices of avocado, red onion, cherry tomatoes, and fresh cilantro to each bowl. Squeeze lime juice over everything for extra freshness.
  6. Sprinkle sesame seeds over bowls if desired. Serve with additional lime wedges on the side.

Nutrition

Find it online: https://trandtaste.com/grilled-chicken-and-pineapple-bowls-with-coconut-rice-recipe/

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