Grilled Chicken and Pineapple Bowls combine lemon-balsamic-soy marinated chicken, caramelized pineapple, three bell peppers, avocado, and coconut-ginger brown rice with shaved almonds. The rice needs a full 40–45 minute simmer while chicken may marinate from 30 minutes to overnight. The verified recipe serves four and records 20 minutes preparation, 50 minutes cooking, and 70 minutes total.
Grilled Chicken and Pineapple Bowls with Coconut Rice 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.
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How to Make Grilled Chicken and Pineapple Bowls with Coconut Rice
- Marinate the chicken: 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.
- Cook the coconut rice: 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.
- Prepare the pineapple: Brush pineapple with olive oil on all sides.
- Grill chicken and pineapple: 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.
- Cook the peppers: Toss the peppers in olive oil and grill in a grill pan alongside chicken or in a small pan on the stove until soft.
- Assemble the bowls: To assemble the bowls, divide the rice amongst four bowls and top with chicken, peppers, pineapple and 1/4 avocado. Enjoy!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Place two pounds chicken breast in a zip-top bag with one-half cup olive oil, three tablespoons lemon juice, three tablespoons soy sauce, two tablespoons balsamic vinegar, three minced garlic cloves, salt, and pepper. Seal and marinate at least 30 minutes or overnight. For rice, combine one cup uncooked brown rice, one cup lite coconut milk, one and one-quarter cups water, one teaspoon grated ginger, one minced garlic clove, and salt. Bring to a boil over medium, reduce heat to low, cover, and simmer 40–45 minutes until done; toss in one-quarter cup shaved almonds. Brush slices from one peeled cored pineapple with olive oil. Preheat grill to medium-high. Grill chicken and pineapple about 5–6 minutes per side, turning once, until chicken is cooked. Oil and soften strips from three bell peppers. Divide rice among four bowls and add chicken, peppers, pineapple, and one-quarter avocado each.
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Critical Visual and Timing Cues
Keep chicken refrigerated throughout the minimum 30-minute or overnight marinade. Brown rice begins at a true boil, then cooks covered over low heat for 40–45 minutes; avoid repeatedly lifting the lid. It should be tender before almonds enter. Brush pineapple on all sides so it releases from the grate and takes grill marks. Medium-high heat and one turn produce the recorded 5–6 minutes per side, but chicken must be safely cooked through. Peppers should soften whether using a grill pan beside the chicken or a small stovetop pan. One avocado is divided precisely into quarters, one for each of four bowls, rather than placing a whole avocado in each serving.
Serving and Storage
Build four bowls with coconut brown rice first, then distribute grilled chicken, soft peppers, and pineapple. Add exactly one-quarter of the sliced avocado to each. Tossing almonds into the rice rather than scattering them randomly ensures every portion receives some. Serve warm. The source estimates 520 calories, 45 grams carbohydrate, 22 grams fat, and 42 grams protein per serving. It is dairy-free but contains soy and tree nuts and is not recorded gluten-free. Refrigerate meal-prep bowls up to four days as the source allows, ideally storing avocado separately until service. Reheat chicken, rice, peppers, and pineapple thoroughly without heating avocado.
Practical Kitchen Notes
Chicken marinade uses two pounds chicken, one-half cup olive oil, three tablespoons each lemon juice and soy sauce, two tablespoons balsamic, and three garlic cloves. Rice uses one cup brown rice, one cup lite coconut milk, one and one-quarter cups water, one teaspoon ginger, one separate garlic clove, salt, and one-quarter cup shaved almonds. Bowls also use one pineapple, exactly three bell peppers, and one avocado. The source allows white rice as an alternative with about 20 minutes cooking and tofu or tempeh as a vegetarian option, but the core verified method uses brown rice and chicken. Do not add cilantro, lime, beans, corn, or another sauce.
Details Worth Preserving
Start marinating before all other preparation. If using the 30-minute minimum, begin rice soon afterward because its 40–45 minute simmer is the longest active timeline. Core, peel, and slice only one pineapple, and slice three peppers while rice cooks. Use separate boards or sanitize thoroughly after raw chicken. Preheat the grill fully before removing chicken from marinade, discard used marinade, and use clean tongs after turning cooked surfaces. Let chicken rest briefly before slicing for bowls. Fold almonds into finished rice and portion it evenly. Preserve the marinade range, 40–45 minute rice simmer, 5–6 minutes per grill side, four bowls, and official 70-minute total.
Recorded Recipe Tips
- This recipe is great for meal prep and can be refrigerated for up to 4 days.
- You can substitute white rice for brown rice, but cooking time will be less (about 20 minutes).
- For a vegetarian option, substitute tofu or tempeh for the chicken.
Conclusion
Grilled Chicken and Pineapple Bowls with Coconut Rice makes 4 servings in 70 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Grilled Chicken and Pineapple Bowls with Coconut Rice make?
It makes 4 servings and serves 4.
- → How long does Grilled Chicken and Pineapple Bowls with Coconut Rice take?
The recipe records 20 minutes of preparation, 50 minutes of cooking, and 70 minutes total.
- → How long should the brown rice simmer?
After bringing it to a boil, cover and simmer over low heat for 40–45 minutes until done, then toss in shaved almonds.
- → How much avocado goes in each bowl?
Slice one avocado and divide it into four equal quarters, adding one-quarter to each of the four bowls.