There’s something magical about the combination of sweet, juicy pineapple and savory grilled chicken that instantly transports you to a tropical paradise. These Grilled Chicken and Pineapple Bowls with Coconut Rice bring together the perfect balance of flavors and textures that will make your taste buds dance with joy.
Inspired by Hawaiian and Caribbean cuisine, this vibrant dish combines charred, caramelized pineapple with tender, juicy grilled chicken, all served over a bed of fragrant coconut rice. It’s the perfect meal for those summer evenings when you want something light yet satisfying, or anytime you need a little tropical escape on your dinner plate.
Why You’ll Love This
- Perfect balance of sweet and savory flavors that the whole family will enjoy
- Most components can be prepped ahead, making dinner assembly quick and easy
- Customizable with your favorite toppings and heat level
- Coconut rice adds a creamy, aromatic base that elevates the entire dish
- Leftovers taste amazing the next day for lunch
Ingredients
- 2 pounds chicken breast
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- Salt and pepper
- 1 pineapple, cored, skin removed, cut into slices
- 3 bell peppers, sliced
- 1 avocado, sliced
- 1 cup uncooked brown rice
- 1 cup lite coconut milk
- 1 1/4 cup water
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- Salt
- 1/4 cup shaved almonds
Instructions
- Add olive oil, lemon juice, balsamic, soy sauce, garlic, salt and pepper to a large zip top bag with the chicken. Zip and marinate for at least 30 minutes or overnight.
- To make the rice, add rice, coconut milk, water, ginger, garlic and salt to a medium pot. Bring to a boil over medium heat. Reduce heat to low, cover and simmer about 40-45 minutes or until done. Toss in almonds.
- Brush pineapple with olive oil on all sides.
- Preheat grill to medium high heat. Add chicken and pineapple and grill to cook, flipping once until cooked, about 5-6 minutes on each side.
- Toss the peppers in olive oil and grill in a grill pan alongside chicken or in a small pan on the stove until soft.
- To assemble the bowls, divide the rice amongst four bowls and top with chicken, peppers, pineapple and 1/4 avocado. Enjoy!
Tips & Variations
- For a vegetarian version, substitute the chicken with firm tofu or grilled portobello mushrooms.
- No grill? Use a grill pan or broil the chicken and pineapple in your oven instead.
- Add a tablespoon of sriracha to the marinade for a spicier kick.
- Try brown rice instead of jasmine for a more wholesome option (adjust cooking time accordingly).
- Meal prep tip: Make the coconut rice and marinade a day ahead to save time.
- For extra crunch, top with toasted coconut flakes or chopped macadamia nuts.
Serving Suggestions
These tropical bowls are a complete meal on their own, but they pair beautifully with a simple green salad dressed with lime vinaigrette. For a festive gathering, serve alongside some tropical cocktails like piña coladas or a non-alcoholic fruit punch.
If you’re looking to extend the meal, consider serving with a side of black beans seasoned with cumin and lime, or some crispy plantain chips for added texture and authentic island vibes.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- The coconut rice may firm up when refrigerated; add a splash of water when reheating.
- For meal prep, store components separately for best results.
- Chicken is done when it reaches an internal temperature of 165°F and juices run clear.
FAQs
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple rings in a pinch, but fresh pineapple caramelizes better on the grill and has a more vibrant flavor.
Is there a substitute for coconut milk?
You can use light coconut milk for fewer calories, or substitute with 1/2 cup coconut cream mixed with 1 cup water or broth.
How can I make this dish spicier?
Add more jalapeños, include some crushed red pepper flakes in the marinade, or serve with your favorite hot sauce on the side.
Can I make this ahead for a party?
Yes! Grill the chicken and pineapple up to a day ahead, and make the rice a few hours before. Reheat gently and assemble just before serving.
[recipe_card]
