Grilled Pineapple Chicken Rice (Print-Friendly Format)
Marinated chicken, charred pineapple, zesty salsa, and rice come together for a bright, flavorful bowl.
# Required Ingredients:
→ Grilled Pineapple Chicken
01 -
120 ml pineapple juice
02 -
15 ml lime juice
03 -
60 ml low-sodium soy sauce
04 -
2 teaspoons freshly grated ginger
05 -
2 medium garlic cloves, minced
06 -
45 ml honey or agave nectar
07 -
2 teaspoons cornstarch mixed with 15 ml water
08 -
680 g boneless, skinless chicken thighs
09 -
1/2 medium fresh pineapple, core removed and cut into 1.25 cm planks
→ Grilled Pineapple Salsa
10 -
2 medium tomatoes, diced into 0.6 cm cubes
11 -
1 medium jalapeño, finely minced
12 -
3 tablespoons freshly minced cilantro
13 -
30 ml lime juice
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Assembly
16 -
950 g hot cooked rice
17 -
Fresh cilantro, for garnish
18 -
Lime wedges, for serving
# How to Make It:
01 -
In a large shallow bowl, whisk together pineapple juice, lime juice, soy sauce, grated ginger, minced garlic, honey or agave, and the cornstarch-water mixture until smooth.
02 -
Add the boneless, skinless chicken thighs to the marinade and turn to coat evenly. Cover and refrigerate for at least 2 hours, or up to 12 hours for enhanced flavor.
03 -
Heat an outdoor grill to 200°C or prepare a well-greased large skillet over medium-high heat for indoor cooking.
04 -
Remove the chicken from marinade and pat dry, reserving the marinade. Place chicken and pineapple planks on the grill or in the skillet. Cook, turning occasionally, until the pineapple is lightly charred and the chicken reaches an internal temperature of 74°C, about 6–8 minutes per side. If needed, cook in batches and add more oil when grilling indoors.
05 -
Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Reduce to medium-low and cook for 5 minutes, stirring occasionally, until slightly thickened. Set aside.
06 -
Transfer grilled pineapple to a cutting board and finely chop into 0.6 cm cubes. Combine in a large bowl with diced tomato, minced jalapeño, cilantro, and lime juice. Season with salt and pepper to taste and mix well.
07 -
Thinly slice the grilled chicken. Divide hot cooked rice among four serving bowls, top with sliced chicken, and drizzle with reduced marinade. Spoon pineapple salsa into each bowl and garnish with fresh cilantro and lime wedges. Serve immediately.
# Additional Information:
01 -
Marinating the chicken overnight intensifies flavor, but a minimum of 2 hours is recommended.
02 -
The bowls can be refrigerated for up to 6 days for meal prep convenience.