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This fresh and flavorful grilled pineapple chicken and rice brings together juicy marinated chicken, sweet charred pineapple, and a zesty salsa for a complete summer bowl that satisfies every craving. It has become my go-to for quick weeknight dinners and easy gatherings with friends.
When I made this for a summer barbecue everyone was fighting for seconds and even the kids asked for the pineapple salsa on everything
Ingredients
- Chicken thighs: make for juicy tender pieces and are less likely to dry out than breasts look for boneless skinless thighs with even thickness
- Pineapple juice plus fresh pineapple: bring out natural sweetness and boost that grill-char flavor fresh ripe pineapple will be extra juicy and fragrant
- Lime juice: brightens every bite opt for plump limes with firm skin
- Low sodium soy sauce: keeps flavors balanced without excessive saltiness choose a naturally brewed brand for best taste
- Fresh ginger: adds a subtle zing and warmth pick heavy smooth pieces with thin unblemished skin
- Garlic: gives body and depth to the marinade use freshly minced for best punch
- Honey or agave: balances the tangy and savory notes go with raw honey if possible
- Cornstarch: helps the marinade thicken slightly for a rich glaze get a fresh box for best results
- Tomatoes: bring juiciness and color to the salsa go for deeply colored ripe varieties
- Jalapeno: gives a gentle kick pick bright shiny peppers for freshness
- Fresh cilantro: makes the salsa pop with herbal flavor select bunches with perky green leaves
- Hot cooked rice: is the perfect neutral base try jasmine or basmati for aromatic undertones
Step-by-Step Instructions
- Marinate the Chicken:
- Place pineapple juice lime juice soy sauce ginger garlic honey and the cornstarch mixture in a large bowl and whisk thoroughly to combine this creates a glossy marinade that will infuse the chicken with flavor all the way through
- Add chicken:
- Add chicken thighs to the marinade turning them over to ensure every piece is fully coated cover and let sit in the fridge for at least two hours or up to twelve hours for deeper flavor
- Grill the Chicken and Pineapple:
- Heat an outdoor grill to medium high or use a well greased skillet on the stovetop once hot remove chicken from the marinade and pat dry to encourage even browning do not discard the marinade it will be used later
- Lay the chicken and pineapple:
- Lay the chicken thighs and thick pineapple planks onto the hot grill or skillet cook turning every few minutes until you see deep grill marks the chicken is done when it reaches 165 degrees on a meat thermometer cook in batches if needed and add more oil if the pan starts to stick
- Make the Glaze:
- Pour the reserved marinade into a small saucepan and set over medium heat bring it to a simmer then lower the heat to medium low let it cook for five minutes stirring often until slightly thickened this step ensures the marinade is food safe and becomes a delicious drizzle
- Prepare the Salsa:
- Chop the grilled pineapple into small cubes transfer to a mixing bowl and add diced tomato minced jalapeno fresh cilantro and lime juice season generously with salt and pepper and toss everything until evenly combined this salsa is vibrant and tangy with just the right heat
- Assemble the Bowls:
- Slice the chicken thinly and divide the hot rice between four bowls arrange the chicken on top then spoon over the reduced marinade finish by adding a generous scoop of pineapple salsa and shower with cilantro leaves and lime wedges for garnish serve right away and enjoy the burst of flavors
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The grilled pineapple is easily my favorite part it gets caramelized and smoky a flavor that instantly takes me back to beachside family cookouts where everyone gathered for seconds
Storage Tips
Keep leftovers in a tightly sealed container in the refrigerator for up to six days To reheat microwave rice and chicken until steaming then spoon salsa over the top for best texture If storing salsa separately add fresh cilantro just before serving to keep it vibrant
Ingredient Substitutions
Swap chicken thighs for chicken breasts or steak if desired For a meat free version extra firm tofu or thick slabs of portobello mushroom hold up well on the grill Not a fan of cilantro use flat leaf parsley or basil Pineapple can be substituted with ripe peaches or mango for a sweeter twist
Serving Suggestions
Serve this bowl as is for a hearty lunch or dinner or load it up with extra veggies like grilled peppers or sliced avocado To make it a party platter arrange chicken pineapple and salsa on a large platter with rice on the side so everyone can build their own bowl
Cultural Context
Grilled pineapple chicken bowls draw inspiration from many tropical cuisines notably Hawaiian and Southeast Asian recipes where fruit marinades and charred meats shine The use of fresh salsa and smoky grilled flavors has made it one of my favorite ways to bridge global tastes with familiar comfort
Frequently Asked Questions About Recipes
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 2 hours and up to 12 hours. This allows the juices to tenderize and infuse the chicken with sweetness and tang.
- → Can I cook this without an outdoor grill?
Yes, the chicken and pineapple can be cooked in a well-greased stovetop skillet. Cook in batches for an even sear and to avoid overcrowding.
- → How do I prevent the chicken from sticking to the grill or pan?
Make sure surfaces are hot and well-oiled before adding the chicken. Pat the chicken dry before grilling to minimize sticking.
- → Can I prepare the salsa ahead of time?
Yes, the salsa can be assembled in advance and stored in the refrigerator for a few hours. For best flavor, add fresh cilantro and lime just before serving.
- → What is the ideal rice for serving?
Long-grain white or jasmine rice works perfectly, but brown rice or quinoa can be used for a heartier variation.