Tropical Grilled Chicken Pineapple Bowls with Coconut Rice

Transport yourself to a tropical paradise with these flavorful Grilled Chicken and Pineapple Bowls with Coconut Rice. This recipe was a game-changer for me during a mundane dinner phase, and now it’s a beloved staple in our household. The succulent grilled chicken, caramelized pineapple, and creamy coconut rice combine to create a vibrant dish that tastes like sunshine in a bowl.

I vividly remember the first time I served these bowls to friends – even the pickiest eater couldn’t resist going back for seconds. The colorful bell peppers, creamy avocado, and perfectly balanced marinade take this dish to the next level. Whether you’re hosting a casual dinner or prepping meals for the week, these bowls are a crowd-pleaser that never fails to impress. Embrace the island vibes with this recipe and savor every bite of this delightful culinary escape.

Quick Benefits

• Balanced and Nutritious: Combines juicy grilled chicken, caramelized pineapple, fresh bell peppers, creamy avocado, and flavorful coconut rice for a well-rounded meal.
• Versatile Options: Easily adaptable with ingredient substitutions like shrimp, tofu, or mango to cater to different dietary preferences and seasons.
• Meal Prep Friendly: Components can be prepared in advance, allowing for easy assembly and storage for convenient weeknight dinners or make-ahead lunches.

Why You’ll Love This Tropical Grilled Chicken Pineapple Bowls with Coconut Rice Recipe

• Tropical Vacation Vibes: This recipe will transport you to a tropical paradise with its grilled chicken, caramelized pineapple, and sweet coconut rice that tastes like sunshine in a bowl.
• Family and Friends Approved: Even picky eaters and kids love this dish – it’s a crowd-pleaser that will have everyone coming back for seconds and asking for the recipe.
• Balanced and Flavorful: The combination of juicy grilled chicken, caramelized pineapple, fresh bell peppers, creamy avocado, and flavorful coconut rice creates a perfect balance of sweet and savory flavors.
• Customizable: You can easily customize this dish by swapping the protein with shrimp or tofu, adding mango slices, or serving it with a side of sriracha for extra heat.
• Meal Prep Friendly: This recipe is a meal prep champion – you can marinate the chicken ahead of time, and the flavors of the coconut rice actually improve with a day in the fridge, making it perfect for make-ahead lunches or busy weeknight dinners.
• Versatile and Adaptable: Whether you’re hosting a casual dinner with friends, enjoying a family meal, or prepping lunches for the week, these grilled chicken and pineapple bowls are versatile and adaptable to different occasions and preferences.
• Simple Yet Special: Despite its impressive presentation and delicious flavors, this dish doesn’t require complicated techniques or hard-to-find ingredients, making it a go-to recipe for a special yet easy meal.

Ingredients for Tropical Grilled Chicken Pineapple Bowls with Coconut Rice

For the Chicken Bowls

• 2 tablespoons balsamic vinegar
• 2 pounds chicken breast
• Salt and pepper
• 3 cloves garlic, minced
• 1 pineapple, cored, skin removed, cut into slices
• 3 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 avocado, sliced
• 3 bell peppers, sliced

For the Coconut Brown Rice

• 1 tsp grated fresh ginger
• 1 1/4 cup water
• 1/4 cup shaved almonds
• 1 cup uncooked brown rice
• 1 cup lite coconut milk
• Salt
• 1 garlic clove, minced

How to Make Tropical Grilled Chicken Pineapple Bowls with Coconut Rice

Step 1: Marinate the chicken

Combine olive oil, lemon juice, balsamic vinegar, soy sauce, garlic, salt, and pepper with the chicken in a large zip-top bag. Seal and marinate for at least 30 minutes or overnight.

Step 2: Cook the coconut rice

Prepare the rice by combining rice, coconut milk, water, ginger, garlic, and salt in a medium pot. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 40-45 minutes until cooked. Stir in almonds before serving.

Step 3: Prepare the pineapple

Coat pineapple evenly with olive oil.

Step 4: Grill chicken and pineapple

Preheat grill to medium-high heat. Grill chicken and pineapple, flipping once, until cooked through, about 5-6 minutes per side.

Step 5: Cook the peppers

Coat the peppers with olive oil and grill on a grill pan or in a small pan on the stove until tender.

Step 6: Assemble the bowls

Divide cooked rice among four bowls. Top with chicken, peppers, pineapple, and 1/4 avocado in each bowl. Enjoy!

Storage Tips

After preparing the grilled chicken and pineapple bowls with coconut rice, store any leftovers properly to maintain their freshness and flavors. To store the finished dish, transfer the components separately into airtight containers. Store the grilled chicken, pineapple, bell peppers, and avocado in separate containers to preserve their individual textures. The coconut rice can be stored in its own container. For best results, consume the leftovers within 3-4 days, ensuring they are refrigerated promptly to maintain food safety.

For make-ahead lunches or meal prep, assemble the components of the dish but keep the avocado whole and slice it just before serving to prevent browning. The marinated chicken can be prepared up to 24 hours in advance, allowing you to streamline the cooking process. The coconut rice actually improves in flavor after spending a day in the fridge as the flavors meld together. By storing the components properly and assembling them just before eating, you can enjoy these grilled chicken and pineapple bowls with coconut rice as a convenient and delicious meal throughout the week.

Ingredient Substitutions

For a vegetarian version of these grilled chicken and pineapple bowls, you can easily substitute the chicken with extra-firm tofu. Press the tofu to remove excess moisture and then marinate it in the same marinade used for the chicken. This swap will provide a delicious plant-based protein option that absorbs the flavors beautifully.

If you’re not a fan of coconut milk or if you have a dietary restriction, you can replace the lite coconut milk in the coconut rice with another type of milk, such as almond milk or regular cow’s milk. This alteration will still give the rice a creamy texture without the coconut flavor. Additionally, for a nut-free option, you can omit the shaved almonds as a topping or replace them with toasted seeds like sunflower or pumpkin seeds for a crunchy element.

Serving Suggestions

For a creative serving suggestion, present these Grilled Chicken and Pineapple Bowls with Coconut Rice as a DIY bowl bar for a fun and interactive meal experience. Set out all the components – grilled chicken, caramelized pineapple, bell peppers, avocado slices, shaved almonds, and a side of sriracha for those who love a kick of spice. Let your guests customize their bowls with their favorite toppings and drizzles, creating a personalized tropical feast.

To elevate your outdoor dining experience, pack these flavorful bowls in portable containers for a picnic with a twist. Add a refreshing tropical beverage like a pineapple juice cocktail for the adults and a virgin version for the kids to complement the sunny flavors of the dish. Enjoy your meal surrounded by nature, basking in the simple luxury of good food and good company.

FAQs for Tropical Grilled Chicken Pineapple Bowls with Coconut Rice

Can I use white rice instead of brown rice for this recipe?

Absolutely! You can substitute white rice for brown rice in this recipe. Just adjust the cooking time according to the package instructions for white rice.

Can I use canned pineapple instead of fresh pineapple?

Yes, you can use canned pineapple if fresh pineapple is not available. Just make sure to drain the pineapple slices before grilling to prevent excess moisture.

Can I make this recipe ahead of time for meal prep?

Yes, these grilled chicken and pineapple bowls are great for meal prep. You can marinate the chicken up to 24 hours ahead and the coconut rice actually tastes better after the flavors have had time to meld. You can assemble the bowls and store them in the refrigerator for 3-4 days, adding fresh avocado slices just before serving.

Can I freeze the leftovers of this dish?

While the components of this dish can be frozen individually, the texture of the avocado and the rice may change after thawing. It’s best to store leftovers in the refrigerator and consume within 3-4 days for the best taste and texture.

Conclusion

In conclusion, these Grilled Chicken and Pineapple Bowls with Coconut Rice have truly become a staple in my home, and I hope they find a place at your table as well. The combination of flavors and textures in this dish never fails to impress, whether you’re serving it for a quick weeknight dinner or a laid-back gathering with friends. It’s amazing how a simple meal can transport you to a tropical paradise, even if you’re just dining on your own deck.

Don’t be afraid to play around with the recipe and make it your own – swap the protein, add extra veggies, or create your own marinades to suit your taste preferences. The beauty of these bowls lies in their versatility and ability to adapt to your personal touch. So gather your loved ones, fire up the grill, and indulge in the deliciousness of these Grilled Chicken and Pineapple Bowls with Coconut Rice. After all, good food is meant to be shared and enjoyed, no matter the season.

Tropical Grilled Chicken Pineapple Bowls with Coconut Rice

Escape to the tropics with juicy grilled chicken, caramelized pineapple, and creamy coconut rice in these vibrant and flavorful Grilled Chicken and Pineapple Bowls.

Print Recipe Pin Recipe

Prep Time20 Minutes

Cook Time50 Minutes

Total Time70 Minutes

CuisineHawaiian-Inspired

Skill LevelEasy

Servings4 Servings

Ingredients

For the Chicken Bowls

• 2 tablespoons balsamic vinegar
• 2 pounds chicken breast
• Salt and pepper
• 3 cloves garlic, minced
• 1 pineapple, cored, skin removed, cut into slices
• 3 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 avocado, sliced
• 3 bell peppers, sliced

For the Coconut Brown Rice

• 1 tsp grated fresh ginger
• 1 1/4 cup water
• 1/4 cup shaved almonds
• 1 cup uncooked brown rice
• 1 cup lite coconut milk
• Salt
• 1 garlic clove, minced

Instructions

1. Marinate the chicken: Combine olive oil, lemon juice, balsamic vinegar, soy sauce, garlic, salt, and pepper with the chicken in a large zip-top bag. Seal and marinate for at least 30 minutes or overnight.
2. Cook the coconut rice: Prepare the rice by combining rice, coconut milk, water, ginger, garlic, and salt in a medium pot. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 40-45 minutes until cooked. Stir in almonds before serving.
3. Prepare the pineapple: Coat pineapple evenly with olive oil.
4. Grill chicken and pineapple: Preheat grill to medium-high heat. Grill chicken and pineapple, flipping once, until cooked through, about 5-6 minutes per side.
5. Cook the peppers: Coat the peppers with olive oil and grill on a grill pan or in a small pan on the stove until tender.
6. Assemble the bowls: Divide cooked rice among four bowls. Top with chicken, peppers, pineapple, and 1/4 avocado in each bowl. Enjoy!