Description
Grilled Pineapple Chicken with Coconut Rice is a delightful dish that brings tropical flavors right to your table, featuring juicy pineapple and tender chicken served over creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 medium fresh pineapple, sliced into rings
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, mix soy sauce, lime juice, minced garlic, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and coconut milk. Add 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat and cover. Let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes on each side until the chicken is cooked through and has nice grill marks. Add the pineapple slices to the grill during the last 3-4 minutes of cooking, turning them occasionally until they are caramelized and have grill marks.
- Once everything is cooked, fluff the coconut rice with a fork. Serve the grilled chicken on a bed of coconut rice, topped with grilled pineapple. Garnish with freshly chopped cilantro.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- For a vegan version, swap the chicken for tofu and use vegetable broth instead of coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat using the microwave or stovetop until heated through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Grilled Chicken, Pineapple, Coconut Rice, Tropical Flavors, Summer Recipe