Grilled Chicken and Pineapple Bowls with Coconut Rice

Grilled Chicken and Pineapple Bowls with Coconut Rice are a delicious recipe for summer dinner or meal prep.

You’re probably wondering why I’m posting such a summery grilling recipe when the rest of the world is talking about pumpkin and brussels sprouts.

Well, I could lie and say that I’m trying to make summer last forever, but the truth is this: I made this amazing recipe months ago, photographed it, and completely forgot about it until right now when I was scrolling through my photos. Oh Jordan, you silly girl.

I honestly don’t know how I could possibly forget a recipe this good because these Grilled Chicken and Pineapple Bowls with Coconut Rice are anything but forgettable.

The chicken is marinated in my all-time favorite chicken marinade then grilled to perfection alongside the pineapple. (If you haven’t tried grilled pineapple, just trust me on this.)

They’re nestled in next to some mixed peppers and a beautiful avocado, and served on top of a delicious bed of coconut brown rice. What could be better?!

You can choose to sauté the peppers in a pan, or grill them in a grill basket alongside your chicken and pineapple. Whatever floats your boat.

These Grilled Chicken and Pineapple Bowls with Coconut Rice can easily be made into meal prep bowls. Just leave the avocado uncut and separate so it doesn’t brown and so you can microwave everything else without it.

Next time you’re looking for an amazing grilled chicken meal prep bowl recipe, or summer dinner recipe, give these bowls a try! They may even add a little bit of sunshine to the winter months.

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Grilled Chicken and Pineapple Bowls with Coconut Rice

Grilled Chicken and Pineapple Bowls with Coconut Rice are a delicious recipe for summer dinner or meal prep.

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Ingredients

For the Chicken Bowls

• 2 pounds chicken breast
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• Salt and pepper
• 1 pineapple, cored, skin removed, cut into slices
• 3 bell peppers, sliced
• 1 avocado, sliced

For the Coconut Brown Rice

• 1 cup uncooked brown rice
• 1 cup lite coconut milk
• 1 1/4 cup water
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• Salt
• 1/4 cup shaved almonds

Instructions

1. Add olive oil, lemon juice, balsamic, soy sauce, garlic, salt and pepper to a large zip top bag with the chicken. Zip and marinate for at least 30 minutes or overnight.
2. To make the rice, add rice, coconut milk, water, ginger, garlic and salt to a medium pot. Bring to a boil over medium heat. Reduce heat to low, cover and simmer about 40-45 minutes or until done. Toss in almonds.
3. Brush pineapple with olive oil on all sides. Preheat grill to medium high heat. Add chicken and pineapple and grill to cook, flipping once until cooked, about 5-6 minutes on each side.
4. Toss the peppers in olive oil and grill in a grill pan alongside chicken or in a small pan on the stove until soft.
5. To assemble the bowls, divide the rice amongst four bowls and top with chicken, peppers, pineapple and 1/4 avocado. Enjoy!

Notes

1. To make meal prep bowls, add all ingredients except avocado to a food storage container with air tight lid. Refrigerate until ready to eat, then microwave 2 minutes and top with avocado.
2. This recipe can also be made on a grill pan indoors.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Ello Duraglass Glass Food Storage Meal Prep Containers - Glass Food Storage Meal Prep Bowls with Silicone Sleeve and Airtight Lids, 10 piece 5 pack, Evening Orchard, 3.4 Cups
• 
  Lodge 10.5 Inch Square Cast Iron Grill Pan. Pre-seasoned Grill Pan with Easy Grease Draining for Grilling Bacon, Steak, and Meats.

Looking for more delicious summer grilling recipes? Try out my Southwest Skirt Steak Salad!