Tropical Pineapple Chicken Bowl

Tropical Pineapple Chicken Bowl recipes always make me think of beach days and sunshine even when I’m nowhere near the ocean. I came up with this one on a rainy day when I was craving something light bright and full of bold flavors. I had fresh pineapple on hand and a few chicken breasts so I just ran with it and it ended up becoming a weekly favorite at home.

I love how the sweetness of pineapple blends with the savory grilled chicken and how the lime and green onions give it a fresh little zing. It’s colorful it’s satisfying and it feels like a mini vacation in a bowl all made in under 30 minutes. Every bite is juicy sweet tangy and just a little bit addictive!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breasts – Juicy and lean they soak up the tropical marinade beautifully.
• Pineapple chunks – Fresh and juicy these add sweetness and a pop of tropical flavor.
• Cooked jasmine rice – Soft fragrant rice that acts as the perfect base.
• Red bell peppers – Crunchy and slightly sweet they add a vibrant color and texture.
• Green onions – Give a nice bite and fresh garnish to the bowl.
• Soy sauce – Adds saltiness and depth to the marinade.
• Honey – Balances out the soy sauce and complements the pineapple.
• Garlic – Brings bold flavor to the marinade.
• Lime – A fresh citrusy kick to brighten the whole bowl.
• Olive oil – Helps with grilling and keeps the chicken tender.

Tools You’ll Need

• Grill pan or outdoor grill – To get that beautiful char on the chicken.
• Mixing bowl – For whisking up the marinade.
• Tongs – Essential for flipping the chicken while grilling.
• Knife and cutting board – For slicing chicken fruit and veggies.
• Sauce brush – Helps apply any extra marinade while grilling.

Instructions

Step 1:

I start by whisking together soy sauce honey garlic lime juice and olive oil in a mixing bowl. That’s my simple but flavorful marinade.

Step 2:

Then I place the chicken breasts in the marinade and let them sit for at least 20 minutes. If I have more time I let them go longer for extra flavor.

Step 3:

While the chicken marinates I chop the pineapple red bell pepper and green onions then set them aside.

Step 4:

I grill the chicken over medium heat for about 5–6 minutes on each side until it’s golden and fully cooked through. I like to brush some extra marinade on as it cooks for a glossy finish.

Step 5:

I slice the grilled chicken into strips once it’s had a few minutes to rest so all those juices stay inside.

Step 6:

To assemble I scoop cooked jasmine rice into each bowl top it with sliced chicken pineapple chunks bell peppers and green onions then squeeze fresh lime over the top.

Tips

If you’re short on time I sometimes use store-bought rotisserie chicken and just warm it with a bit of marinade in a pan. You can also switch up the rice – I’ve made this with coconut rice and it’s absolutely dreamy. Don’t skip the lime juice at the end it really ties all the flavors together!

Ways to Serve

This bowl is perfect on its own but sometimes I serve it with a side of steamed edamame or even a fresh cucumber salad. For a low-carb version I swap out the rice with cauliflower rice and it still tastes amazing!

Frequently Asked Questions

Can I make Tropical Pineapple Chicken Bowl ahead of time?

Yes I often prep all the ingredients and just assemble the bowls when I’m ready to eat.

Can I use canned pineapple in Tropical Pineapple Chicken Bowl?

Absolutely just drain it well and make sure it’s not in heavy syrup.

Can I grill the chicken indoors for Tropical Pineapple Chicken Bowl?

Yes I use a grill pan when the weather isn’t great and it works just as well.

See You in the Kitchen

I hope you give this Tropical Pineapple Chicken Bowl a try! It’s light colorful and full of flavor perfect for any day you want something fresh and satisfying. Let me know how yours turns out or if you try any fun twists!

Happy Cooking!

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