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Grilled Chicken and Pineapple Bowls with Coconut Rice
Youssef Hb

Grilled Chicken and Pineapple Bowls with Coconut Rice

Tropical-inspired bowls with smoky grilled chicken, sweet caramelized pineapple, and creamy coconut rice. Quick and customizable for weeknight meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Oceania Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Jasmine rice, 1 cup (rinse until water runs clear)
  • Coconut milk (full fat), 1 cup
  • Olive oil, 1 tbsp (or avocado oil)
  • Boneless, skinless chicken breasts, 4 (4 oz each)
  • Fresh pineapple, 2 cups, sliced
  • Fresh cilantro, 1/4 cup, chopped
  • Garlic powder, 1 tsp
  • Paprika, 1 tsp
  • Salt and black pepper, to taste

Method
 

  1. Cook coconut rice: Rinse jasmine rice in cold water.
  2. In a saucepan, combine 1 cup coconut milk, 1 cup water, and rinsed rice.
  3. Simmer uncovered for 18 minutes.
  4. In a separate pan, fry chopped cilantro in olive oil until fragrant. Mix with rice.
  5. Prepare chicken: Season chicken breasts with garlic powder, paprika, salt, and pepper.
  6. Grill over medium-high heat until charred, 4–5 minutes per side. Rest 5 minutes.
  7. Cook pineapple: Grill pineapple on indirect heat for 5–7 minutes until caramelized.
  8. Assemble bowls with rice, sliced chicken, and pineapple.

Notes

Use a cast-iron pan for a restaurant-quality sear.
Cook pineapple on indirect heat to prevent burning.
Weigh chicken breasts for even cooking.
Rinse rice thoroughly to avoid mushy texture.