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If you're seeking a dish that encapsulates the essence of summer while delivering a burst of flavor in every bite, look no further than Tropical Grilled Chicken Pineapple Rice Bowls. This delightful recipe is a harmonious blend of savory grilled chicken, sweet and tangy pineapple, and creamy coconut-infused rice. The tropical elements work together to create a dish that is not only visually appealing but also packed with a medley of tastes that transport you to a sun-soaked paradise with every forkful.

Grilled Chicken Pineapple Rice Bowls

Dive into the vibrant flavors of summer with Tropical Grilled Chicken Pineapple Rice Bowls! This delightful dish features juicy grilled chicken, sweet pineapple, and creamy coconut-infused jasmine rice, creating a perfect balance of savory and sweet. Ideal for weeknight dinners or summer barbecues, it's a nutritious meal packed with lean protein and fresh fruits. Follow simple steps to prepare this colorful bowl that will impress family and friends alike!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1 1/2 cups coconut milk

1 can (8 oz) pineapple chunks in juice (reserve 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 green onions (for added color and crunch)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, brown sugar, garlic powder, ginger powder, smoked paprika, salt, and pepper. Add the chicken breasts and coat thoroughly. Let it marinate in the refrigerator for at least 30 minutes.

    Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until rice is tender and liquid has been absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Discard any leftover marinade. Let the chicken rest for a few minutes before slicing.

        Prepare the Pineapple: While the chicken is grilling, drain the pineapple chunks, reserving the juice. In a small bowl, mix reserved pineapple juice with a splash of soy sauce and a pinch of brown sugar. Pour over pineapple chunks and lightly grill them for about 2-3 minutes, until grill marks appear.

          Assemble the Bowls: In each serving bowl, spoon a generous portion of coconut jasmine rice. Top with sliced grilled chicken, grilled pineapple, and, if desired, sliced red bell pepper and green onions. Garnish with chopped cilantro and serve with lime wedges on the side.

            Serve: Enjoy your vibrant and delicious Tropical Grilled Chicken Pineapple Rice Bowls with a squeeze of lime to add zesty freshness!

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