This Grilled Chicken with Caramelized Pineapple Salsa Rice Bowl is a vibrant and flavorful dish that brings together perfectly grilled chicken, a sweet and tangy caramelized pineapple salsa, and a bed of fluffy rice. It’s the perfect balance of savory, sweet, and spicy, making it a delightful meal that’s easy to prepare yet full of bold flavors.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon paprika
2 cups cooked rice (white or brown)
1/2 cup fresh cilantro, chopped
For Caramelized Pineapple Salsa:
1 medium pineapple, peeled, cored, and diced
1 tablespoon olive oil
1/2 red onion, diced
1 tablespoon honey
1/2 red bell pepper, diced
1 jalapeño, seeded and minced
2 tablespoons fresh lime juice
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the grill to medium-high heat.
Brush the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Once done, set aside to rest.
While the chicken is grilling, prepare the caramelized pineapple salsa. In a medium skillet, heat olive oil over medium-high heat.
Add the diced pineapple to the skillet and sauté for 4-5 minutes, or until the pineapple begins to caramelize and soften. Stir occasionally.
Add honey, red onion, red bell pepper, jalapeño, and lime juice to the pan. Stir to combine and cook for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
To assemble, divide the cooked rice between bowls. Slice the grilled chicken and place on top of the rice.
Spoon the caramelized pineapple salsa over the chicken and garnish with chopped cilantro.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Variations
Add Veggies: For extra veggies, I love adding sautéed zucchini, corn, or bell peppers to the rice bowl.
Different Protein: You can swap the grilled chicken for grilled shrimp or even tofu for a vegetarian option.
Spicy Kick: If I want more heat, I add more jalapeño or some chili flakes to the salsa.
Rice Options: I can easily use brown rice, jasmine rice, or even quinoa to mix things up.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I simply microwave the rice and chicken, then top it with the pineapple salsa. If needed, I heat the salsa in a skillet for a minute or so before serving.
FAQs
How can I make this recipe ahead of time?
I like to prep the chicken and pineapple salsa in advance. You can grill the chicken the night before and store it in the fridge. The pineapple salsa can also be made ahead and kept in the fridge for up to 2 days.
Can I make the salsa without grilling the pineapple?
Yes, you can! If you prefer a raw salsa, just combine the diced pineapple with the other ingredients (red onion, bell pepper, etc.) and serve it fresh.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure to use gluten-free rice and double-check any condiments like soy sauce, if you’re adding it.
Can I freeze leftovers?
I wouldn’t recommend freezing the salsa, as pineapple can become mushy once frozen and thawed. However, the grilled chicken and rice can be frozen separately for up to 3 months.
How can I make this dish spicier?
To spice it up, I add more jalapeño to the salsa or drizzle a bit of hot sauce over the finished dish. You could also use a spicier variety of pepper if you want more heat.
Conclusion
This Grilled Chicken with Caramelized Pineapple Salsa Rice Bowl is such a delicious, vibrant dish that’s perfect for almost any occasion. The combination of grilled chicken, caramelized pineapple salsa, and fluffy rice creates a flavorful, satisfying meal that’s sure to be a hit. It’s also versatile, so feel free to tweak it to suit your tastes!
Recipe:
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Grilled Chicken with Caramelized Pineapple Salsa Rice Bowl
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- Author: Sophia
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and flavorful dish featuring grilled chicken, caramelized pineapple salsa, and a bed of fluffy rice, offering a balance of savory, sweet, and spicy flavors.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 cups cooked rice (white or brown)
1/2 cup fresh cilantro, chopped
For Caramelized Pineapple Salsa:
1 medium pineapple, peeled, cored, and diced
1 tablespoon olive oil
1 tablespoon honey
1/2 red onion, diced
1/2 red bell pepper, diced
1 jalapeño, seeded and minced
2 tablespoons fresh lime juice
Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Once done, set aside to rest.
- While the chicken is grilling, prepare the caramelized pineapple salsa. In a medium skillet, heat olive oil over medium-high heat.
- Add the diced pineapple to the skillet and sauté for 4-5 minutes, or until the pineapple begins to caramelize and soften. Stir occasionally.
- Add honey, red onion, red bell pepper, jalapeño, and lime juice to the pan. Stir to combine and cook for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
- To assemble, divide the cooked rice between bowls. Slice the grilled chicken and place on top of the rice.
- Spoon the caramelized pineapple salsa over the chicken and garnish with chopped cilantro.
Notes
For extra veggies, add sautéed zucchini, corn, or bell peppers to the rice bowl.
For a vegetarian option, swap the grilled chicken for grilled shrimp or tofu.
To add more heat, increase the amount of jalapeño or sprinkle some chili flakes over the dish.
Experiment with different rice options, such as brown rice, jasmine rice, or quinoa.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg