Grilled Chicken Pineapple Rice Bowls

Experience a taste of summer with Tropical Sunshine Grilled Chicken Pineapple Rice Bowls. This vibrant dish combines juicy grilled chicken, fragrant jasmine rice, and a colorful mix of vegetables, all topped with sweet, caramelized pineapple. Not only is it delicious, but it's also packed with nutrients, making it a wholesome choice for family dinners or gatherings. Discover the recipe, cooking tips, and presentation ideas that will elevate your dining experience. Enjoy a tropical feast any day of the year!

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Ingredients

2 large chicken breasts

1 cup jasmine rice

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 cup snap peas

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon honey

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Instructions

Marinate the Chicken: In a mixing bowl, combine the soy sauce, honey, olive oil, lime juice, garlic powder, ginger powder, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the bowl and let it marinate for a minimum of 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor infusion.

Cook the Rice: Begin by rinsing the jasmine rice under cold running water until the water becomes clear. In a medium-sized pot, combine the rinsed rice with 2 cups of water (or chicken broth for enhanced flavor). Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes, or until all the liquid has been absorbed. After cooking, remove the pot from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Grill the Chicken: Preheat your grill to medium-high heat. Once hot, take the chicken breasts from the marinade (discard the leftover marinade) and place them on the grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, transfer the grilled chicken to a plate and allow it to rest for 5 minutes before slicing into strips.

Sauté the Vegetables: In a large sauté pan over medium heat, add a splash of olive oil. When hot, add the sliced red bell pepper and snap peas. Sauté for 3-4 minutes, stirring frequently, until the vegetables are tender yet retain a crisp texture. Season with a pinch of salt and pepper to taste.

Assemble the Bowls: For each serving bowl, start with a generous scoop of fluffy jasmine rice at the bottom. Layer on slices of grilled chicken followed by the sautéed vegetables and a generous helping of diced fresh pineapple. Top each bowl with chopped green onions for an added crunch and freshness, then finish with a sprinkle of fresh cilantro.

Serve: Enjoy your Tropical Sunshine Grilled Chicken Pineapple Rice Bowls warm. For an extra zesty kick, serve with lime wedges on the side, allowing guests to squeeze fresh lime juice over their bowls if desired.

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