Experience the taste of a tropical getaway with Grilled Chicken and Pineapple Bowls with Coconut Rice. This vibrant dish combines juicy marinated chicken, smoky caramelized pineapple, and creamy coconut-lime jasmine rice for a colorful, flavor-packed meal. Perfect for weeknight dinners, meal prep, or a casual summer gathering, every bite is a sunny escape that’s both healthy and satisfying.

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Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ripe pineapple, cut into rings
1 cup jasmine rice
1 cup coconut milk
½ cup water
1 tablespoon sugar
1 lime, zest and juice
Fresh cilantro for garnish
Lime wedges for serving

Instructions for Grilled Chicken and Pineapple Bowls

1. Marinate the Chicken

In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub the mixture thoroughly over the chicken breasts, ensuring even coverage. Place the chicken in an airtight container or resealable bag and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

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2. Prepare the Coconut Rice

Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rice, coconut milk, water, and sugar. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in lime zest and juice.

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3. Grill Chicken and Pineapple

Preheat the grill or a grill pan over medium-high heat and lightly oil the grates. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Meanwhile, grill pineapple rings 2–3 minutes per side until caramelized with smoky grill marks. Remove chicken and pineapple; let chicken rest for a few minutes before slicing into strips.

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4. Assemble the Bowls

Scoop coconut-lime rice into bowls.
Top with sliced grilled chicken.
Arrange caramelized pineapple around the chicken.
Garnish with fresh cilantro and serve with lime wedges for a citrusy kick.

Pro Tips

Use a meat thermometer to ensure perfectly cooked chicken.
For added flavor, marinate chicken overnight.
Lightly toast coconut flakes for a crunchy topping.
Adjust the sweetness of pineapple by drizzling a touch of honey before grilling.

Why This Recipe Works

Balanced flavors: Sweet pineapple meets savory chicken and creamy, zesty rice.
Textural contrast: Tender chicken, juicy fruit, and fluffy rice.
Simple prep: Beginner-friendly with minimal ingredients.
Flexible: Great for meal prep, family dinners, or casual entertaining.

Substitutions & Variations

Chicken: Swap for shrimp, tofu, or turkey for different proteins.
Pineapple: Canned or frozen rings work in a pinch.
Rice: Brown rice or quinoa can replace jasmine rice for a healthier twist.
Extras: Add grilled bell peppers, onions, or avocado for extra color and nutrition.

Make-Ahead, Storage & Reheating Guide

Refrigeration: Store rice, chicken, and pineapple separately in airtight containers for 3–4 days.
Freezing: Freeze rice and chicken up to 2 months; thaw overnight and reheat gently. Grill pineapple fresh if possible.
Reheating Tips: Warm rice with a splash of water or coconut milk to restore moisture. Heat chicken on low in a skillet or microwave to retain juiciness.

Serving Ideas For Grilled Chicken and Pineapple Bowls

Family Style: Let everyone build their own bowls.
Meal Prep: Portion rice, chicken, and pineapple in containers for a quick, colorful lunch.
Dinner Party: Serve in hollowed pineapple halves or mini bowls for a tropical presentation.
Extra Flair: Add sriracha mayo, toasted peanuts, or fresh herbs for gourmet touches.

Nutrition (Per Serving Estimate)

Calories: 500 kcal
Protein: 35g
Carbs: 60g
Fat: 15g
Fiber: 3g

Frequently Asked Questions

Q: How long does this dish take to prepare?
A: Total time is about 1 hour 20 minutes, including marinating.

Q: How can I tell when the chicken is cooked?
A: Use a meat thermometer; chicken is done at 165°F (75°C).

Q: Can I use canned or frozen pineapple?
A: Yes, though fresh pineapple offers the best texture and flavor.

Q: Can I make the rice creamy without coconut milk?
A: Substitute with almond milk or a mixture of milk and butter for richness.

Q: How do I prevent sticky jasmine rice?
A: Rinse rice thoroughly to remove excess starch and fluff with a fork after cooking.

Q: Can I prepare this recipe ahead?
A: Yes, store components separately for up to 3–4 days, and assemble before serving.

Q: How can I add more vegetables?
A: Grill bell peppers, onions, zucchini, or carrots alongside the chicken and pineapple.

Grilled Chicken and Pineapple Bowls with Coconut Rice deliver a tropical, flavor-packed experience in every bite. Juicy marinated chicken, smoky caramelized pineapple, and creamy coconut-lime rice create a simple, beginner-friendly dish perfect for weeknight meals, meal prep, or entertaining. With its bright presentation, balanced flavors, and endless customization options, this recipe is your passport to a sunny culinary escape—no travel required.