Description
Grilled Chicken and Pineapple Bowls with Coconut Rice is a tropical-inspired dish combining smoky grilled chicken, sweet pineapple, and creamy coconut rice. It’s a perfect balance of savory, sweet, and tangy flavors.
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)
Instructions
- 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.
Notes
- 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 tropical flavor profile.
- Storage: Store leftovers separately in airtight containers for up to 3 days.
- Reheating: Reheat chicken and pineapple in a skillet or microwave. Add water when reheating rice to prevent it from drying out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
