Delightful Grilled Chicken and Pineapple Bowls Recipe

Imagine this: a hot summer day, the sun shining bright, and the tantalizing aroma of grilled chicken wafting through the air. Add in sweet chunks of juicy pineapple and creamy coconut rice, and you’ve got yourself a dish that sings “paradise” Grilled Chicken and Pineapple Bowls with Coconut Rice is not just a meal it’s an experience that dances on your taste buds and leaves you dreaming of tropical vacations.

This dish is perfect for gatherings, weekend BBQs, or even a cozy night in when you want to impress someone special. The combination of savory chicken and sweet pineapple will make your friends ask for seconds and maybe thirds Plus, you’ll have them reminiscing about their last beach trip while indulging in every juicy bite.

I remember the first time I made these bowls my friends couldn’t stop raving about how delicious they were Everyone gathered around the grill, and I felt like a cooking superstar as I flipped chicken pieces while sharing laughs.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts depending on your crowd size marinating overnight enhances flavor.
• Fresh Pineapple: Pick a ripe pineapple for sweetness fresh chunks are far superior to canned.
• Coconut Milk: Full-fat coconut milk adds creaminess to the rice don’t skimp on this tropical goodness
• Jasmine Rice: A fragrant option that pairs perfectly with coconut milk rinse well before cooking.
• Soy Sauce: Low-sodium soy sauce balances flavors without overpowering the dish’s sweetness.
• Fresh Ginger: Grate fresh ginger for an aromatic punch that elevates your marinade.
• Lime Juice: Freshly squeezed lime juice brightens up the entire bowl with zesty freshness.
• Green Onions: Chopped green onions offer a pop of color and mild onion flavor as garnish.
• Sesame Oil: Just a drizzle adds an nutty aroma and richness to the marinade.
• Salt and Pepper: Essential seasonings to enhance all flavors don’t forget them

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Marinate the Chicken. In a bowl, combine soy sauce, grated ginger, lime juice, and sesame oil. Add your chicken breasts and coat them thoroughly let those flavors mingle Cover it up and let it marinate in the fridge for at least 30 minutes or overnight if you’re feeling fancy.

Next: Prepare the Coconut Rice. Rinse jasmine rice under cold water until it runs clear this step is essential for fluffy rice. In a pot, combine rinsed rice with coconut milk (about 1 cup) and water (equal parts). Bring it to a boil over medium heat then reduce to low. Cover tightly and simmer for about 15-20 minutes until fluffy.

Now it’s Grill Time Preheat your grill to medium-high heat. Remove marinated chicken from the fridge don’t be shy let it come to room temperature for even cooking Grill each breast for about 6-8 minutes per side until golden brown and cooked through (an internal temp of 165°F). The aroma will drive everyone wild

While your chicken grills: Caramelize some Pineapple. Cut fresh pineapple into rings or chunks as desired. Place them directly on the grill after flipping the chicken grill until they get nice grill marks about 3-4 minutes each side. This takes your flavor game up several notches

Once everything is ready: Assemble Your Bowls Scoop fluffy coconut rice into bowls as your base this will soak up all those wonderful juices Slice grilled chicken into strips and arrange them over the rice along with grilled pineapple pieces. Garnish with chopped green onions for color.

Finally: Serve & Enjoy Gather around the table or outdoor space with friends or family a vibrant bowl awaits each person filled with deliciousness that’ll spark smiles all around

And there you have it Grilled Chicken and Pineapple Bowls with Coconut Rice that are not only easy but also bursting with flavor So grab those ingredients, get grilling, and let me know how much everyone loves it

Perfecting the Cooking Process

Start by marinating the chicken while cooking coconut rice to save time. Grill the chicken last for optimal juiciness.

Add Your Touch

Feel free to swap chicken for shrimp or tofu for a delightful twist. Experiment with spices to create unique flavor profiles.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to preserve texture.

Sharing this recipe reminds me of that summer BBQ when my friend tried to impress everyone but accidentally set off the smoke alarm. Thankfully, our grilled chicken turned out perfectly

FAQ

Can I use frozen chicken for Grilled Chicken and Pineapple Bowls?

Yes, but thaw it completely before marinating and grilling for best results.

What can I substitute for coconut rice?

Try jasmine rice or quinoa if you’re looking for a lighter alternative.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but 2-4 hours enhances flavor greatly.

Print

Grilled Chicken and Pineapple Bowls with Coconut Rice

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Grilled Chicken and Pineapple Bowls with Coconut Rice is the ultimate summer dish that transports you to a tropical paradise. This vibrant meal combines juicy grilled chicken, sweet pineapple, and creamy coconut rice, creating a harmonious blend of flavors that will delight your taste buds. Perfect for BBQs or cozy dinners, this dish is not only visually stunning but also incredibly easy to prepare, making it ideal for any occasion.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: Tropical

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 2 cups fresh pineapple, cut into chunks
• 1 cup full-fat coconut milk
• 1 cup jasmine rice
• ¼ cup low-sodium soy sauce
• 1 tbsp fresh ginger, grated
• 2 tbsp lime juice (freshly squeezed)
• 2 green onions, chopped (for garnish)
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. Marinate the Chicken: In a bowl, mix soy sauce, ginger, lime juice, and sesame oil. Add chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
2. Prepare Coconut Rice: Rinse jasmine rice under cold water until clear. In a pot, combine rinsed rice with coconut milk and equal parts water. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer for 15-20 minutes until fluffy.
3. Grill Chicken: Preheat grill to medium-high heat. Remove marinated chicken from the fridge and grill for about 6-8 minutes per side or until cooked through (internal temperature of 165°F).
4. Grill Pineapple: Add pineapple chunks to the grill during the last few minutes of cooking chicken, grilling them until charred (about 3-4 minutes per side).
5. Assemble Bowls: Scoop coconut rice into bowls as a base. Top with sliced chicken and grilled pineapple. Garnish with chopped green onions.

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 460
• Sugar: 14g
• Sodium: 640mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg

Keywords: For added flavor, marinate the chicken overnight. Substitute chicken with shrimp or tofu for different variations. Ensure your grill is preheated for optimal grilling results.