Description
A quick and easy summer meal featuring lime-infused coconut rice paired with smoky grilled pineapple chicken, garnished with fresh avocado and green onions for a vibrant tropical flavor.
Ingredients
Scale
- 1 cup long-grain jasmine rice (or basmati for a nuttier flavor)
- 1 cup canned coconut milk (full-fat)
- 1 cup water
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 2 large boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks (about 1/2 pineapple), cut into grill-friendly pieces
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 1/4 cup chopped green onions
- 1 avocado, sliced
- Fresh lime wedges
- Toasted shredded coconut (optional)
Instructions
- In a bowl, whisk together olive oil, honey, minced garlic, smoked paprika, salt, pepper, and red pepper flakes if using. Add chicken breasts and toss to coat evenly. Let marinate at room temperature for at least 15 minutes or up to 30 minutes in the fridge.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine rinsed rice, coconut milk, water, lime zest, lime juice, and salt. Stir gently and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Avoid lifting the lid too often.
- Turn off heat and let rice sit, covered, for 10 minutes to steam and absorb flavors. Fluff with a fork before serving.
- Preheat grill or grill pan to medium-high heat. Thread pineapple chunks onto skewers or place directly on the grill. Grill pineapple for 2-3 minutes per side until caramelized and grill marks appear. Remove and set aside.
- Place marinated chicken on the grill. Cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes before slicing.
- Spoon coconut lime rice into bowls. Top with sliced grilled chicken and pineapple chunks.
- Garnish with sliced avocado, green onions, and toasted coconut if desired. Serve with lime wedges.
Notes
Do not over-marinate the chicken to avoid toughness; 15-30 minutes is ideal. Rinse rice well for fluffier texture. Use fresh pineapple if possible and ensure grill is hot before grilling pineapple to get good caramelization. Let chicken rest before slicing to keep it juicy. If no grill pan is available, a skillet or oven broiler can be used but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 bowl (rice, chicke
- Calories: 475
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 4
- Protein: 32
Keywords: coconut lime rice, grilled pineapple chicken, summer meals, tropical rice bowl, easy dinner, grilled chicken recipe, healthy summer recipe