Name: Grilled Chicken and Pineapple Bowls with Coconut Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tropical
Ingredients: 4 boneless, skinless chicken breasts; 1 fresh pineapple, peeled and cut into rings or chunks; 1 cup jasmine rice; 1 can (14 oz) coconut milk; 1 tablespoon olive oil; 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon ground ginger; Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for garnish)

Why You’ll Love This Recipe

This dish is a crowd-pleaser with its mix of juicy grilled chicken, sweet pineapple, and the fragrant, creamy coconut rice. It’s easy to prepare, light yet filling, and packed with tropical flavors that transport you straight to a beachside paradise. The balance of savory and sweet is just right, making it perfect for those who enjoy bold, exciting flavors without being overwhelming. Plus, it’s a complete meal in a bowl, making cleanup a breeze!

Grilled Chicken and Pineapple Bowls with Coconut Rice

Ingredients

4 boneless, skinless chicken breasts
1 fresh pineapple, peeled and cut into rings or chunks
1 cup jasmine rice
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice, coconut milk, and 1 cup of water. Bring it to a boil, then reduce to a simmer. Cover the pot and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, soy sauce, garlic powder, paprika, ground ginger, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes before slicing.
Grill the Pineapple: While the chicken is grilling, place the pineapple rings or chunks on the grill. Grill for 2-3 minutes on each side until grill marks appear and the pineapple is caramelized.
Assemble the Bowls: In each bowl, start with a serving of coconut rice as the base. Top with sliced grilled chicken and grilled pineapple. Garnish with fresh cilantro and lime wedges.

Servings and Timing

Servings: 4
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes

Variations

Vegetarian Option: Substitute the chicken with grilled tofu or tempeh for a plant-based version of this dish.
Rice Variation: You can swap out jasmine rice for brown rice or quinoa for a different texture and flavor.
Spicy Kick: Add some chili flakes or a drizzle of hot sauce to the coconut rice or grilled chicken for a spicy twist.
Fruit Options: Try swapping the pineapple with mango or grilled peaches for a different sweet and tropical flavor profile.

Storage/Reheating

Storage: Store leftover grilled chicken, pineapple, and coconut rice separately in airtight containers in the fridge for up to 3 days.
Reheating: To reheat, warm the chicken and pineapple in a skillet over medium heat or in the microwave. Reheat the coconut rice in the microwave, adding a splash of water to prevent it from drying out.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple, but fresh pineapple will provide a more vibrant and caramelized flavor when grilled.

2. Can I make this dish ahead of time?

Yes, you can prep the rice, chicken, and pineapple ahead of time. Just store each component separately in the fridge and assemble the bowls when ready to serve.

3. What type of rice can I use instead of jasmine rice?

You can use other types of rice, like basmati or brown rice, but the flavor and texture will vary. Coconut milk pairs well with most types of rice.

4. Can I make this dish in the oven if I don’t have a grill?

Yes, you can bake the chicken at 375°F (190°C) for 25-30 minutes or until fully cooked. For the pineapple, you can broil it for a few minutes to get a similar caramelized effect.

5. Can I use frozen chicken breasts?

Yes, you can use frozen chicken, but make sure to thaw it completely before grilling to ensure even cooking.

6. How do I prevent the coconut rice from being too watery?

Make sure to use the correct ratio of liquid to rice and let the rice sit covered for a few minutes after cooking to allow the liquid to absorb fully.

7. How can I add more veggies to this dish?

Consider adding grilled bell peppers, zucchini, or red onions to the bowl to increase the vegetable content.

8. Is this dish gluten-free?

Yes, this dish is gluten-free as long as you use a gluten-free soy sauce or tamari.

9. Can I marinate the chicken before grilling it?

Yes, marinating the chicken for 30 minutes to an hour before grilling will enhance its flavor. Use a marinade made from olive oil, soy sauce, garlic, and spices for extra depth.

10. Can I make this dish spicy?

Yes, you can add chili powder, hot sauce, or fresh sliced jalapeños to the chicken or rice to add a spicy kick to the dish.

Conclusion

Grilled Chicken and Pineapple Bowls with Coconut Rice is a delightful and easy-to-make meal that brings together the best of tropical flavors in one bowl. Whether you’re preparing it for a quick dinner or serving it at a summer barbecue, this dish is sure to impress with its balance of savory and sweet. Enjoy the deliciousness of grilled chicken, caramelized pineapple, and creamy coconut rice in every bite.