Description
Caribbean-inspired bowls with juicy charred chicken, caramelized pineapple, and creamy coconut rice. Ready in 45 minutes with pantry staples, this recipe balances sweet and savory flavors for a vibrant, weeknight-friendly meal.
Ingredients
Jasmine Rice 1 cup
Coconut Milk 1 cup (full-fat)
Chicken Breasts 2 (6 oz each)
Pineapple Chunks 2 cups (fresh)
Olive Oil 1 tbsp
Garlic Powder 1 tsp
SOY SAUCE 1 tbsp
Honey 1 tbsp
Lime Juice 1 tbsp
Instructions
Rinse rice under cold water until water runs clear.
In a saucepan, combine 1 cup coconut milk, ½ cup water, rice, and a pinch of salt.
Bring to a boil, reduce heat, cover, and simmer 15-18 minutes.
Season chicken with oil, garlic powder, salt, and pepper.
Grill chicken 6-7 minutes per side until internal temperature reaches 165°F.
Grill pineapple on indirect heat 3-4 minutes until caramelized.
Combine honey, soy sauce, and lime juice in a small bowl.
Brush glaze over cooked chicken before slicing.
Assemble bowls with coconut rice, chicken, and pineapple.
Notes
Rinse rice thoroughly for better texture.
Substitute chicken with tofu for a vegetarian option.
Use tamari instead of soy sauce for gluten-free.
Cook rice and roast vegetables simultaneously to save time.
Leftovers stay fresh for up to 2 days in the fridge.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 22g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg