Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe

Grilled Chicken and Pineapple Bowls with Coconut Rice combine savory, sweet, and tropical flavors into a single, vibrant dish. The juicy grilled chicken is paired with caramelized pineapple chunks, creating a smoky-sweet combination that perfectly complements the rich, creamy coconut rice. The meal is finished with a variety of fresh toppings such as cilantro, lime, and a tangy sauce, making it a flavorful and nutritious dish that is perfect for any occasion. Whether you’re grilling for a summer gathering or simply making dinner at home, these bowls will transport your taste buds to a tropical paradise.

Instructions

Step 1: Prepare the Chicken Marinade

1. Create the Marinade:
   • In a medium-sized bowl, whisk together the olive oil, soy sauce, honey, lime juice, minced garlic, ground ginger, paprika, salt, and black pepper. This marinade has a perfect balance of savory, sweet, and zesty flavors that will infuse the chicken.
2. Marinate the Chicken:
   • Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to an hour, or up to 8 hours for the best flavor.

Step 2: Prepare the Coconut Rice

1. Rinse the Rice:
   • Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. Cook the Rice:
   • In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
3. Fluff and Set Aside:
   • Once the rice is cooked, remove it from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Step 3: Grill the Chicken and Pineapple

1. Preheat the Grill:
   • Preheat your grill to medium-high heat (about 375°F to 450°F). If you don’t have a grill, you can also use a grill pan on the stovetop or an oven broiler.
2. Prepare the Pineapple:
   • Brush the pineapple rings or chunks with olive oil and, if you want a deeper caramelized flavor, sprinkle lightly with brown sugar.
3. Grill the Chicken:
   • Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for about 5-6 minutes per side, or until fully cooked (internal temperature of 165°F). If you’re grilling chicken pieces, you may need less time—grill for 3-4 minutes on each side. For the best results, avoid overcooking the chicken to keep it juicy and tender.
4. Grill the Pineapple:
   • Place the pineapple directly on the grill grates and grill for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly caramelized. Grilling enhances the natural sweetness of the pineapple and adds a smoky flavor.

Step 4: Assemble the Bowls

1. Base Layer:
   • Divide the coconut rice evenly among four serving bowls. This creamy and subtly sweet rice provides the perfect foundation for the savory chicken and sweet pineapple.
2. Add the Grilled Chicken and Pineapple:
   • Place the grilled chicken pieces and pineapple on top of the coconut rice. The combination of tender, juicy chicken and caramelized pineapple creates an irresistible flavor profile.
3. Top with Optional Ingredients:
   • Add any desired toppings such as sliced avocado, red bell pepper, shredded carrots, and chopped green onions. Fresh herbs like cilantro and a squeeze of lime juice will brighten the dish and add a burst of freshness.
4. Drizzle with Sauce:
   • For added flavor, drizzle the bowls with a bit of sriracha mayo for a creamy, spicy kick or sweet chili sauce for a tangy, sweet contrast.
5. Garnish and Serve:
   • Finish the bowls with a sprinkle of toasted coconut flakes and sesame seeds for added texture and flavor. Serve immediately while everything is still warm.

Tips for Success

• Choose High-Quality Pineapple: For the best flavor, use a ripe, fresh pineapple. If fresh pineapple is not available, you can use canned pineapple rings or chunks, but make sure to drain them thoroughly before grilling.
• Don’t Overcook the Chicken: Chicken can become dry if overcooked. To ensure it stays juicy and tender, use a meat thermometer to check the internal temperature, and remove the chicken from the grill when it reaches 165°F.
• Use Full-Fat Coconut Milk: To achieve the creamiest, richest coconut rice, opt for full-fat coconut milk. Light coconut milk can be used for a lower-calorie version but may result in less creaminess.
• Make It Spicy: If you enjoy a bit of heat, add some red pepper flakes or cayenne pepper to the chicken marinade, or serve the bowls with a side of hot sauce or a drizzle of sriracha.
• Prep Ahead: You can marinate the chicken up to 8 hours in advance, and the coconut rice can be made ahead of time and reheated before serving. This makes it a great recipe for meal prepping or entertaining.

Variations

• Teriyaki Chicken Pineapple Bowls: Instead of the soy sauce and lime juice marinade, use a teriyaki sauce for the chicken. The sweetness of teriyaki pairs beautifully with grilled pineapple.
• Vegetarian Pineapple Bowls: Substitute the grilled chicken with tofu or tempeh for a delicious vegetarian version. Marinate the tofu in the same marinade as the chicken for maximum flavor.
• Shrimp Pineapple Bowls: Swap the chicken for shrimp. Shrimp cooks quickly and pairs perfectly with the tropical flavors of pineapple and coconut rice.
• Mango and Pineapple Bowls: For a fruitier twist, add grilled or fresh mango slices to the bowls along with the pineapple. The mango’s sweetness will enhance the tropical flavors.
• Peanut Sauce Drizzle: For an extra layer of flavor, drizzle the bowls with a creamy peanut sauce made with peanut butter, soy sauce, lime juice, and honey. This adds richness and complements the coconut rice.

Storage and Reheating

• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The coconut rice, chicken, and pineapple can be stored together or separately depending on preference.
• Reheating: To reheat, place the chicken and rice in the microwave and heat in 30-second intervals until warmed through. If the chicken has dried out slightly, add a splash of water or coconut milk to the rice when reheating.
• Freezing: You can freeze the grilled chicken and rice separately for up to 3 months. Allow both to cool completely before transferring them to freezer-safe bags or containers. Thaw in the refrigerator overnight before reheating.

Conclusion

Grilled Chicken and Pineapple Bowls with Coconut Rice is a tropical-inspired meal that’s easy to prepare, visually stunning, and absolutely delicious. The combination of savory chicken, sweet pineapple, and creamy coconut rice creates a satisfying dish that will impress your family and friends. Whether you’re serving this at a barbecue, a weeknight dinner, or a special occasion, it’s sure to be a crowd-pleaser. With the flexibility to add your favorite toppings and sauces, you can customize these bowls to your liking, making them a staple recipe in your kitchen. Enjoy the fresh, vibrant flavors and the delightful contrast of textures in this tropical bowl!

Yield: 4

Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe

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Grilled Chicken and Pineapple Bowls with Coconut Rice combine savory, sweet, and tropical flavors into a single, vibrant dish. The juicy grilled chicken is paired with caramelized pineapple chunks, creating a smoky-sweet combination that perfectly complements the rich, creamy coconut rice. The meal is finished with a variety of fresh toppings such as cilantro, lime, and a tangy sauce, making it a flavorful and nutritious dish that is perfect for any occasion. Whether you're grilling for a summer gathering or simply making dinner at home, these bowls will transport your taste buds to a tropical paradise.

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Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

• For the Grilled Chicken and Pineapple:
• 2 large boneless, skinless chicken breasts, halved
• 1 fresh pineapple, cut into rings or chunks
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground ginger
• Salt and pepper, to taste
• For the Coconut Rice:
• 1 ½ cups jasmine rice
• 1 ¼ cups coconut milk (from a can)
• 1 ¼ cups water
• 1 tablespoon sugar (optional)
• ½ teaspoon salt
• For the Bowls:
• 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. Prepare the Marinade:
   In a small bowl, whisk together the olive oil, soy sauce, honey, lime juice, rice vinegar, minced garlic, smoked paprika, ground ginger, salt, and pepper. Set aside half of the marinade for basting and use the rest to marinate the chicken.
   
2. Marinate the Chicken:
   Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let it marinate for at least 15 minutes (or up to 1 hour) in the refrigerator.
   
3. Make the Coconut Rice:
   In a medium saucepan, combine the jasmine rice, coconut milk, water, sugar (if using), and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
   
4. Grill the Chicken and Pineapple:
   Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Brush the reserved marinade over the chicken during grilling.
   Grill the pineapple rings or chunks for about 2-3 minutes per side, or until they have nice grill marks and are slightly caramelized.
   
5. Assemble the Bowls:
   Divide the coconut rice among four bowls. Slice the grilled chicken breasts and place them on top of the rice, along with the grilled pineapple.
   Add slices of avocado, red onion, cherry tomatoes, and fresh cilantro to each bowl. Squeeze lime juice over the top for extra freshness.
   
6. Garnish and Serve:
   Sprinkle sesame seeds over the bowls if desired, and serve with additional lime wedges on the side.

Notes

• Rice Variations: You can substitute jasmine rice with basmati rice or brown rice, but cooking times may vary.
• Meal Prep: Make extra chicken and rice for meal prep; store them in separate containers for quick lunches or dinners throughout the week.
• Add Heat: For a spicy kick, drizzle sriracha or add diced jalapeños to the bowls.