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Tropical Grilled Chicken Pineapple Rice Bowls present a delightful culinary journey that transports your taste buds to a sun-soaked paradise. Combining succulent grilled chicken, sweet pineapple, and aromatic jasmine rice, this dish embodies the vibrant and refreshing essence of tropical cuisine. With a perfect balance of sweet and savory flavors, it's not just a meal; it's an experience waiting to be savored. Whether you're hosting a barbecue, preparing a family dinner, or simply craving something different, these rice bowls are a fantastic option that appeals to all ages.

Grilled Chicken Pineapple Rice Bowls

Experience a tropical escape with these delicious Tropical Grilled Chicken Pineapple Rice Bowls! This vibrant dish combines tender grilled chicken, sweet pineapple, and aromatic coconut jasmine rice to create a perfect blend of flavors. Ideal for summer barbecues or family dinners, these rice bowls are as nutritious as they are tasty. Learn how to marinate, grill, and assemble this colorful dish, bringing the essence of tropical cuisine to your table. Dive into this culinary adventure today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 1/2 cups coconut milk (canned)

1 can (8 oz) pineapple chunks in juice (reserve the juice)

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Optional: Sliced red bell pepper and sliced green onions for added color and crunch

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, smoked paprika, salt, and black pepper until smooth. Add the chicken breasts to the bowl, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes to enhance the flavors.

    Prepare the Rice: Rinse the jasmine rice in cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and coconut milk. Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat to a simmer, cover the saucepan, and cook for 15 minutes or until the rice is tender and all the liquid has been absorbed. Once cooked, remove from heat and let it sit covered for an additional 10 minutes to allow the rice to steam.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Discard the remaining marinade. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

        Prepare the Pineapple: While the chicken is grilling, drain the pineapple chunks, saving the juice for later. In a small bowl, mix a few tablespoons of the reserved pineapple juice with a splash of soy sauce and a pinch of brown sugar to create a glaze. Pour this mixture over the pineapple chunks and lightly grill them for about 2-3 minutes, just until you see grill marks and they take on a bit of caramelization.

          Assemble the Bowls: To serve, spoon a generous portion of the coconut jasmine rice into each serving bowl. Top with the sliced grilled chicken and the lightly grilled pineapple chunks. For added color and crunch, sprinkle in the sliced red bell pepper and green onions, if using. Finish by garnishing each bowl with fresh chopped cilantro and serve with lime wedges on the side for a zesty kick.

            Serve: Delight in the explosion of tropical flavors in your vibrant Tropical Grilled Chicken Pineapple Rice Bowls! Squeeze fresh lime juice over the top before enjoying for a refreshing and zesty finish.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings