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–+ servings
Grilled Pineapple Chicken and Rice

Grilled Pineapple Chicken and Rice: A Tropical Summer Feast

Experience the vibrant flavors of Grilled Pineapple Chicken and Rice, a tropical delight perfect for summer meals.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Pineapple Juice substitute with orange juice if necessary
  • 1/4 cup Lime Juice fresh lime recommended
  • 1/4 cup Low-Sodium Soy Sauce use tamari for gluten-free
  • 2 tablespoons Grated Fresh Ginger can use powdered ginger
  • 4 cloves Garlic (minced) adjust quantity based on preference
  • 2 tablespoons Honey or Agave Nectar maple syrup can be an alternative
  • 2 tablespoons Cornstarch
For the Chicken
  • 1.5 pounds Boneless Skinless Chicken Thighs or chicken breasts, adjust cooking times
  • 1 medium Fresh Pineapple (planks) canned pineapple can substitute
For the Salsa
  • 1 cup Tomatoes (cubed) substitute with cherry tomatoes if preferred
  • 1 small Jalapeño (minced) reduce or omit for milder salsa
  • 1/4 cup Fresh Cilantro can substitute with parsley
  • 1 tablespoon Lime Juice essential for flavor balance
  • Salt and Pepper to taste
For Serving
  • 4 cups Hot Cooked Rice quinoa or cauliflower rice can be used
  • Additional Cilantro and Lime Wedges for garnish

Equipment

  • grill
  • mixing bowl
  • Saucepan

Method
 

Preparation
  1. In a large mixing bowl, whisk together pineapple juice, lime juice, soy sauce, ginger, garlic, honey, and cornstarch until smooth.
  2. Add chicken thighs to the marinade, ensuring coating. Cover and refrigerate for 2-12 hours.
  3. Preheat grill to 400°F or heat skillet over medium-high heat with oil.
  4. Remove chicken from marinade, reserve marinade. Grill chicken for 6-7 minutes per side until cooked through.
  5. Grill fresh pineapple for 3-5 minutes until charred.
  6. Simmer reserved marinade in a saucepan over medium heat for about 5 minutes until thickened.
  7. Chop grilled pineapple, combine with cubed tomatoes, jalapeño, cilantro, lime juice, salt, and pepper.
  8. Divide rice into bowls, top with chicken, drizzle with thickened marinade, and spoon salsa over the top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 95mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate chicken for at least 2 hours. For grilling, ensure grill grates are clean and oiled.

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