Grilled Chicken and Pineapple Bowls with Coconut Rice
Grilled chicken and charred pineapple over creamy coconut rice—a tropical treat that's both flavorful and satisfying for lunch or dinner. Perfect for those seeking a sunny-side meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fadedmix.com.
Cooking tools:
- Grill pan
- Grill
- Saucepan
- Cutting board
- Instant-read thermometer
- Mixing bowl
- Whisk
- Fork
- Serving bowl
- Tongs
- Spatula
- Olive oil brush
- Plate
- Chef's knife
- Measuring cup
- Colander
- Kitchen towel
Ingredients
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 large pineapple, peeled, cored, and cut into rings
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Lime wedges for serving
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