Tropical Grilled Chicken Pineapple (Printable)
Grilled chicken with sweet pineapple-mango salsa and creamy coconut rice — a fresh tropical dinner.
# Ingredient List:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - Salt and pepper, to taste
→ Pineapple-Mango Salsa
07 - 1 cup fresh pineapple, diced
08 - 1 cup fresh mango, diced
09 - 1/2 small red onion, finely chopped
10 - 1 small red bell pepper, diced
11 - 1/4 cup fresh cilantro, chopped
12 - 1 jalapeño, seeded and minced (optional)
13 - 2 tablespoons fresh lime juice
14 - Salt, to taste
→ Coconut Rice
15 - 1 cup jasmine rice
16 - 1 cup coconut milk
17 - 1 cup water
18 - 1/2 teaspoon salt
→ Garnish
19 - Lime wedges
20 - Fresh cilantro sprigs
# Steps:
01 - In a bowl, combine olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - In a medium bowl, combine diced pineapple, diced mango, finely chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir gently to combine, then refrigerate to allow the flavors to meld.
03 - Rinse jasmine rice under cold running water until the water runs clear. In a saucepan, bring coconut milk, water, and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and fluff with a fork.
04 - Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the coconut rice among four plates. Arrange sliced grilled chicken over the rice and spoon the pineapple-mango salsa generously on top. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Expert Tips:
01 -
- The salsa doubles as a snack with tortilla chips the next day, if you have any left.
- Coconut rice sounds fancy but honestly takes the same effort as plain rice, and it completely changes the plate.
02 -
- Do not skip resting the chicken because slicing immediately means every drop of juice ends up on the board instead of in the meat.
- The salsa actually improves after an hour in the fridge, so making it ahead is not lazy, it is smart.
03 -
- Start the rice before anything else because it needs fifteen undisturbed minutes and everything else comes together while it cooks.
- A squeeze of lime over the finished plate right before eating brightens every single component at once.