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Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe
Ben Carraoli

Grilled Chicken and Pineapple Bowls with Coconut Rice Recipe

I recently made these Grilled Chicken and Pineapple Bowls with Coconut Rice, 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.
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Prep Time 20 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.