Grilled Chicken and Pineapple Bowls with Coconut Rice

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.

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.