Description
Grilled Chicken and Pineapple Bowls with Coconut Rice is a tropical delight that brings together juicy grilled chicken, sweet caramelized pineapple, and creamy coconut rice. Perfect for summer BBQs or cozy weeknight dinners, this dish is not only easy to prepare but also visually stunning. With a delightful balance of sweet and savory flavors, each bite transports you to a sun-soaked paradise. Impress your family and friends with this vibrant meal that promises to be an instant favorite.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup fresh pineapple, cut into rings
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- Black pepper, to taste
Instructions
- Prepare the marinade by mixing soy sauce, honey, minced garlic, and black pepper in a bowl. Pour over the chicken breasts in a sealable bag or container and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. In a pot, combine rinsed rice, coconut milk, and an equal part of water. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until the water is absorbed.
- Preheat your grill to medium-high heat (375°F). Remove chicken from marinade (discard leftover marinade) and grill for 6-8 minutes per side until fully cooked (165°F internal temperature). Grill pineapple rings for 2-3 minutes per side until charred.
- Fluff coconut rice with a fork; serve by layering rice, grilled chicken slices, and pineapple on plates.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg