Grilled Chicken Pineapple Rice Bowls

Discover the taste of paradise with Tropical Grilled Chicken Pineapple Rice Bowls! This vibrant dish features juicy grilled chicken paired with fragrant coconut jasmine rice and caramelized pineapple, creating a delicious blend of savory and sweet flavors. Perfect for summer barbecues or a quick weeknight dinner, this easy-to-follow recipe is ideal for any occasion. Dive into a world of tropical goodness and enjoy a meal that's both nutritious and satisfying!

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Ingredients

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 1/2 cups coconut milk

1 can (8 oz) pineapple chunks in juice (reserve juice)

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Optional: sliced red bell pepper and green onions for added color and crunch

Instructions

Marinate the Chicken: In a medium bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, smoked paprika, salt, and black pepper until well combined. Add the chicken breasts to the bowl, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.

Prepare the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and coconut milk. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and most of the liquid is absorbed. Once done, remove from heat and let it sit, covered, for an additional 10 minutes to steam.

Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken from the refrigerator and discard any leftover marinade. Place the chicken breasts on the greased grill, cooking for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

Prepare the Pineapple: While the chicken is grilling, drain the pineapple chunks, making sure to reserve the juice. In a small bowl, combine the reserved pineapple juice with a drizzle of soy sauce and a pinch of brown sugar. Toss the pineapple chunks in this mixture and then place them on the grill, cooking for about 2-3 minutes until golden brown and grill marks appear.

Assemble the Bowls: In each serving bowl, create a base with a generous scoop of the coconut jasmine rice. Top with slices of the grilled chicken, grilled pineapple chunks, and, if desired, a scattering of sliced red bell pepper and green onions for extra crunch and color. Finish by garnishing with freshly chopped cilantro and serve with lime wedges on the side for a zesty kick.

Serve: Indulge in your vibrant and flavorful Tropical Grilled Chicken Pineapple Rice Bowls, squeezing fresh lime juice over your bowl just before enjoying for an extra burst of tropical freshness!

Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings