Pineapple marinated chicken thighs, a spicy pineapple salsa, and lots of fluffy rice make for the perfect summer bowls in this grilled pineapple chicken and rice.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Marinating Time 2 hourshours
Total Time 2 hourshours35 minutesminutes
Servings 4servings
Calories 469kcal
Ingredients
Grilled Pineapple Chicken
1/2cuppineapple juice
1tablespoonlime juice
1/4cuplow-sodium soy sauce
2teaspoonsgrated fresh ginger
2mediumcloves garlic, minced
3tablespoonshoney or agave nectar
2teaspoonscornstarch, mixed with 1 tablespoon water
1-1/2lbsboneless skinless chicken thighs
1/2mediumfresh pineapple, center removed and pineapple cut into 1/2-inch planks
Grilled Pineapple Salsa
2mediumtomatoes, cut into 1/4-inch cubes
1mediumjalapeno, minced
3tablespoonsminced fresh cilantro
2tablespoonslime juice
Salt and pepper to taste
4cupshot cooked rice
Additional cilantro and lime wedges for garnish
Instructions
Grilled Pineapple Chicken
In a shallow large bowl, whisk pineapple juice, lime juice, soy sauce, ginger, garlic, honey, and cornstarch mixture.
Arrange chicken in marinade bowl and turn to evenly coat. Allow chicken to marinate 2 hours or up to 12.
Preheat an outdoor grill to 400F heat OR prepare a large skillet to use indoors on stovetop by greasing well. Remove chicken from marinade and pat dry (do not discard marinade).
Arrange chicken and pineapple on grill or on stovetop, turning occasionally until pineapple is charred and chicken registers 165F (cook chicken and pineapple in batches if cooking on stovetop adding additional oil as needed for pan)
Pour marinade into a small pan and bring to a simmer over medium heat. Reduce heat to medium-low and allow to simmer 5 minutes, stirring occasionally. Set aside for a moment.
Grilled Pineapple Salsa
Transfer grilled pineapple to a cutting board and finely chop into 1/4-inch cubes. Combine in a large bowl with tomato, jalapeno, cilantro, and lime juice. Season salsa with salt and pepper to taste.
Transfer chicken to a cutting board and thinly slice. Divide rice between 4 serving bowls and top with chicken and a drizzle of reduced marinade. Spoon salsa into bowls and garnish with fresh cilantro and lime wedges. Serve immediately and enjoy!
Notes
Storing InstructionsStore bowls in refrigerator up to 6 days.