Grilled Chicken Pineapple Bowl
This Grilled Chicken Pineapple Bowl is a crave-worthy dinner at scorching days! First, pineapple is a tropical fruit. Your summer meals might be incomplete without enjoying it. Second, grilled chicken is a great dish to make at any time of the year and pairs perfectly with a number of sauces. Finally, this chicken bowl tastes so good and looks super impressive. Your taste buds and sense of beauty are all satisfied with this dish. Perfect!
Chicken is cut in half, widthwise, marinated with a homemade marinade, then grilled until cooked through and golden brown. Once enough to handle, it’s chop into-bite-sized pieces. Chicken pieces are then arranged in a bowl (over a bed of white rice), along with perfect grilled pineapple salsa, and sliced avocado. Coming out tasty and flavorful, this dinner bowl promises to get you hooked right with the first try.
If you want chicken and pineapple to combine together, this grilled chicken pineapple bowl is a great idea. Chicken and pineapple pairs perfectly with each other, making the food full of flavor. As the recipe is quite flexible, you can replace white rice with quinoa or cauliflower rice if you prefer. Let’s check it out!
Grilled Chicken Pineapple Bowl
Course: Dinner, MainCuisine: AmericanDifficulty: Medium4
servings30
minutes10
minutes1
hour10
minutesChicken is cut in half, widthwise, marinated with a homemade marinade, then grilled until cooked through and golden brown. Once enough to handle, it’s chop into-bite-sized pieces. Chicken pieces are then arranged in a bowl (over a bed of white rice), along with perfect grilled pineapple salsa, and sliced avocado.
Ingredients
- For Grilled Chicken
1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest
2 and 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Fine sea salt and freshly cracked pepper
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons honey
Vegetable oil for greasing grill/grill pan
- For Pineapple Salsa
3 cups diced pineapple
2 tablespoons finely diced jalapeno
1/2 cup diced red onion
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cumin
1 cup loosely packed cilantro, finely diced
1 large avocado, finely sliced or diced
Rice or quinoa to serve (optional)
Directions
- Trim chicken breasts of fat, slice in half widthwise. Pound to even thickness; using a meat mallet or the bottom of your fry pan.
- Place chicken in a large ziplock bag and set aside.
- Combine 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt + pepper in a small bowl. Whisk well.
- Remove 3 tablespoons for marinating and reserve the remaining in fridge for later.
- Pour marinade into bag with chicken, seal and shake to well coated. Refrigerate for at least 30 minutes and preferably 2-3 hours.
- Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously grill with oil. Brush pineapple with 1-2 teaspoon vegetable oil on all sides. Grill for about 2-3 minutes per side or until lightly charred. Transfer to a plate, let cool and dice.
- Remove chicken from bag and discard from marinade.
- Grill; turning once halfway through grilling, about 4-6 minutes per side. Baste chicken with reserved marinade as you grill and after flipping.
- Once done, transfer to a plate and cover with foil. Let it rest for a few minutes. Slice thinly or chop into bite-sized pieces.
- To make salsa, gather diced pineapple, cilantro, jalapeno, and red onion in a bowl. Toss with lime juice, cumin, and salt and pepper to taste.
- To assemble, pour pineapple salsa over grilled chicken.
- Serve over a bed of coconut rice or cilantro lime rice, if desired.
- Enjoy!
