Grilled Chicken and Pineapple Bowls with Coconut Rice
A vibrant and flavorful dish featuring grilled chicken, sweet pineapple, and coconut-infused rice, perfect for a tropical-inspired meal.
Ingredients
Marinade
- 2 pieces boneless, skinless chicken breasts
- 1 cup jasmine rice
- 1 can 13.5 oz coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1 small fresh pineapple (peeled, cored, and cut into rings)
- 1 red bell pepper (sliced)
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro, chopped
- for serving Lime wedges
Instructions
- Whisk soy sauce, honey, lime juice, ginger, and garlic powder; marinate chicken for 30 min to 4 hrs.
- Cook jasmine rice with coconut milk for 18-20 min until tender; fluff and set aside.
- Preheat grill; brush pineapple and bell pepper with oil, season with salt and pepper.
- Grill chicken 5-6 min per side; grill pineapple and pepper 3-4 min until charred.
- Rest chicken, then slice into strips. Assemble bowls with rice, chicken, pineapple, and peppers. Garnish with cilantro and serve with lime wedges.
Notes
Marinate chicken for at least 30 minutes for best flavor. Adjust salt and spice to taste.