Do Share Recipe

I recently made these Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe, and honestly, it’s one of those dishes that instantly puts you in a good mood. The smoky grilled chicken paired with caramelized pineapple and creamy coconut rice tasted like something straight out of a tropical restaurant.

I wanted a meal that felt light yet satisfying, and this bowl was completely delivered. The best part? It’s simple enough for a weeknight but impressive enough for guests. I’m excited to walk you through every step so you can make it just as delicious at home — or you can also try a flavorful 3 ingredient steak marinade recipe for another easy grilled favorite.

Ingredients

Here’s everything you’ll need to create these flavourful bowls. I’ve added a few tips along the way for best results.

2 pounds chicken breast – Boneless, skinless chicken cooks evenly and stays juicy on the grill.
½ cup extra-virgin olive oil – Keeps the chicken moist and adds a lovely richness to the marinade.
3 tablespoons of fresh lemon juice – Brightens the flavour and helps tenderize the chicken.
3 tablespoons soy sauce – Adds a savoury, umami depth.
2 tablespoons balsamic vinegar – Balances the sweetness of pineapple with mild tang.
3 cloves garlic, minced – Fresh garlic gives a stronger flavour than jarred versions.
Salt and pepper – To season; coarse ground works best for grilling.
1 pineapple, peeled, cored, and cut into slices – Fresh pineapple caramelizes beautifully on the grill.
3 bell peppers, sliced – Use a mix of colours (red, yellow, orange) for extra sweetness and visual appeal.
1 avocado, sliced – Adds creaminess that contrasts the smoky-sweet flavours.
1 cup uncooked brown rice – Provides a hearty, nutty base for the bowls.
1 cup lite coconut milk – The secret to rich, creamy, aromatic rice.
1 ¼ cups water – Keep the rice fluffy without becoming sticky.
1 teaspoon freshly grated ginger – Adds warmth and fragrance to the rice.
1 garlic clove, minced – Builds another layer of flavour in the rice.
Salt to taste – Brings out the subtle coconut and ginger notes.
¼ cup shaved almonds – Adds a delicate crunch and nutty finish.

Note: This recipe makes several servings, perfect for meal prep or family dinner.

Variations

Love experimenting? Here are some fun and easy ways to customize your bowls.

Dairy-Free: Already dairy-free if you use coconut milk—no adjustments needed.
Gluten-Free: Use gluten-free soy sauce or tamari for a safe option.
Low-Sugar: Grill the pineapple plain without any glaze; it’s naturally sweet enough.
Vegetarian/Vegan: Replace chicken with grilled tofu or tempeh marinated the same way.
Extra Spice: Add red chili flakes, jalapeño slices, or drizzle with sriracha.
Different Grains: Substitute quinoa, jasmine rice, or cauliflower rice for brown rice.

And if you’re a fan of savory grilled dishes, you might enjoy trying the best steak marinade recipe next time.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Grill or Grill Pan: For those gorgeous char marks and smoky flavour.
Medium Pot with Lid: To cook perfectly fluffy coconut rice.
Large Zip-Top Bag: Ideal for marinating the chicken evenly.
Cutting Board and Sharp Knife: For prepping fruit, vegetables, and meat safely.
Measuring Cups and Spoons: Ensure accurate ratios for the rice and marinade.

How to Make Grilled Chicken and Pineapple Bowls with Coconut Rice

Prepare the Chicken Marinade

Combine olive oil, lemon juice, soy sauce, balsamic vinegar, minced garlic, salt, and pepper in a zip-top bag. Add the chicken, seal, and marinate for at least 30 minutes—overnight if you have time. The longer it soaks, the deeper the flavour seeps in.

Cook the Coconut Rice

In a pot, combine brown rice, coconut milk, water, grated ginger, garlic, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 40–45 minutes until the rice absorbs the liquid. Once done, stir in the shaved almonds for texture.

Grill the Pineapple and Chicken

Preheat your grill to medium-high heat. Lightly brush the pineapple rings with olive oil. Grill the chicken for about 5–6 minutes per side, or until cooked through (165°F internal temperature). Grill the pineapple until golden and slightly caramelized. Add the sliced peppers to the grill or sauté them briefly in a pan.

Assemble the Bowls

Scoop a portion of coconut rice into each bowl. Arrange slices of grilled chicken, pineapple, and bell peppers over the rice. Top with fresh avocado slices, a sprinkle of almonds, and maybe a squeeze of lime juice for extra brightness.

Additional Tips for Making this Recipe Better

Here are a few things I learned while cooking that made this dish even better:

I like to marinate the chicken overnight—it tastes much richer and juicier.
Rinsing brown rice before cooking helps remove excess starch for fluffier grains.
Don’t rush the pineapple on the grill—let those caramelized grill marks form for deeper sweetness.
Slice the avocado right before serving to keep it vibrant and fresh.
If you prefer a hint of spice, mix a little chili oil into the marinade.

How to Serve Grilled Chicken and Pineapple Bowls with Coconut Rice

The presentation makes this dish extra appealing. Use wide, shallow bowls and start with a mound of coconut rice in the center. Arrange the chicken, pineapple, and peppers around it for a burst of colour. Fan the avocado slices neatly on one side and sprinkle chopped cilantro or green onions for garnish. For added flair, serve with lime wedges or a drizzle of teriyaki or sweet chili sauce.

Nutritional Information

Each serving provides a balanced meal full of wholesome nutrients:

Calories: ~520 kcal
Protein: ~42 g
Carbohydrates: ~45 g
Fat: ~22 g

This makes it a filling yet light option for lunch or dinner.

Make Ahead and Storage

Storage

Store grilled chicken, pineapple, peppers, and rice separately in airtight containers. They stay fresh for 3–4 days in the refrigerator.

Freezing

Freeze the cooked chicken and coconut rice (skip the avocado and peppers). Store in meal-sized portions and thaw overnight in the fridge before using.

Reheating

Reheat the chicken and rice gently on the stove or in the microwave until hot. Add fresh toppings like pineapple and avocado after reheating for the best texture and taste.

Why You’ll Love This Recipe

This recipe is one of my all-time favourites for a reason!

Easy Yet Impressive: It feels gourmet but comes together with simple pantry ingredients.
Vibrant and Flavor-Packed: Sweet pineapple, tangy marinade, and creamy coconut rice make every bite exciting.
Flexible for Any Diet: Works for gluten-free, dairy-free, and even vegetarian versions.
Perfect for Meal Prep: Keeps beautifully for several days and tastes just as good reheated.
Balanced and Nourishing: Protein, healthy fats, and carbs come together for a complete, satisfying meal.

Making these Grilled Chicken and Pineapple Bowls with Coconut Rice always makes me feel like I’m on a mini vacation. It’s colourful, delicious, and surprisingly easy to put together. Once you try it, I’m sure it’ll become a regular on your weekly dinner menu—just like it did for me!

Ben Carraoli