Grilled Chicken and Pineapple Bowls with Coconut Rice
Grilled Chicken and Pineapple Bowls with Coconut Rice combine juicy marinated chicken, smoky caramelized pineapple, and creamy coconut-lime jasmine rice for a vibrant, tropical-inspired meal that’s both satisfying and easy to prepare.
Equipment
- grill or grill pan
- saucepan
- tongs
- meat thermometer
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe pineapple, cut into rings
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 1 tbsp sugar
- 1 lime, zest and juice
- fresh cilantro, for garnish
- lime wedges, for serving
Instructions
- In a bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Rub evenly over chicken breasts, cover, and refrigerate for at least 30 minutes.
- Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and sugar. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, rest 5 minutes, then fluff and stir in lime zest and juice.
- Preheat grill or grill pan over medium-high heat. Lightly oil grates. Grill chicken for 5–7 minutes per side until internal temperature reaches 165°F (75°C).
- Grill pineapple rings for 2–3 minutes per side until caramelized with grill marks.
- Let chicken rest briefly, then slice into strips. Assemble bowls with coconut rice, sliced chicken, and grilled pineapple. Garnish with cilantro and serve with lime wedges.
Notes
Rinse jasmine rice thoroughly for fluffy results. Let grilled chicken rest before slicing to retain juices. Fresh pineapple delivers the best caramelization, but canned rings can be used if needed.