Hawaiian Grilled Chicken Bowl

About This Recipe

Sweet and savory grilled chicken breast over a bed of coconut rice and a side of grilled pineapple. A tropical, crowd-pleasing weeknight dinner.

Ingredients

• 1 1/2 pounds Boneless skinless chicken breast, or thighs
• 1/2 cup Low-sodium soy sauce
• 1/4 cup Water
• 1/4 cup Honey, or maple syrup
• 2-3 cloves Garlic, minced
• 1 teaspoon Sesame oil
• 1/2 cup Light coconut milk
• 1 cup Pineapple slices, fresh
• 1 cup Jasmine rice, or any other rice
• 1 1/4 cups Light coconut milk
• 1/2 cup Water
• 3/4 teaspoon Kosher salt
• as desired Cilantro leaves and lime wedges for garnish (optional)

Instructions

1. Whisk soy sauce, water, honey, garlic, oil, and coconut milk in a bowl.
2. Place the chicken breast into a Ziploc bag, pour the prepared marinade over the chicken, and seal the bag.
3. Gently press the marinade around the chicken to evenly coat. Refrigerate and let marinate for 2 hours to overnight.
4. Heat the grill to medium. Remove the chicken from the marinade and place it onto the preheated grill.
5. Grill until nicely golden-brown, about 6-8 minutes on each side, or until a thermometer inserted in the center of each chicken breast reads 165°F.
6. While the chicken is grilling, prepare rice. In a saucepan, bring coconut milk and water to a boil over medium heat. Once it starts to bubble, immediately add in the rice and salt, stir well to combine.
7. Cover and let it simmer on low for 12-15 minutes or until rice is cooked.
8. Once the chicken is done, remove from the heat and set aside.
9. Add the sliced pineapple to the grill and cook for about 2 minutes per side, or until nicely charred.
10. Divide the rice among 4 bowls. Arrange grilled chicken and pineapple on top. Garnish with cilantro leaves and serve lime wedges if desired.