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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.
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Grilled Pineapple Chicken and Rice

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 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 servings
Calories 469kcal

Ingredients

Grilled Pineapple Chicken

  • 1/2 cup pineapple juice
  • 1 tablespoon lime juice
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 2 medium cloves garlic, minced
  • 3 tablespoons honey or agave nectar
  • 2 teaspoons cornstarch, mixed with 1 tablespoon water
  • 1-1/2 lbs boneless skinless chicken thighs
  • 1/2 medium fresh pineapple, center removed and pineapple cut into 1/2-inch planks

Grilled Pineapple Salsa

  • 2 medium tomatoes, cut into 1/4-inch cubes
  • 1 medium jalapeno, minced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • 4 cups hot 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 Instructions
Store bowls in refrigerator up to 6 days.

Nutrition

Serving: 1 bowl | Calories: 469kcal | Carbohydrates: 75.9g | Protein: 23.8g | Fat: 69g | Saturated Fat: 2.2g | Cholesterol: 105mg | Potassium: 496mg | Fiber: 3.9g | Sugar: 28.1g | Calcium: 41mg | Iron: 11mg