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If you're searching for a dish that transports you to sun-soaked beaches and swaying palm trees, look no further than Tropical Escape: Grilled Chicken & Pineapple Rice. This vibrant recipe combines the succulent taste of grilled chicken with the sweet and tangy notes of pineapple, resulting in a meal that feels like a vacation on a plate. The tropical inspiration behind this dish is not just about flavors; it’s also about the refreshing essence of summer, making it a perfect choice for barbecues, family gatherings, or even a cozy dinner at home.

Grilled Chicken & Pineapple Rice

Experience a taste of paradise with this vibrant Grilled Chicken & Pineapple Rice recipe. Bursting with flavors, the succulent chicken pairs perfectly with aromatic pineapple-infused rice, creating a delightful meal reminiscent of tropical beaches. This dish is not only a feast for the taste buds but also packed with nutrients from its wholesome ingredients. Ideal for family gatherings or intimate dinners, it's easy to prepare and guaranteed to impress. Enjoy a culinary escape with every bite!
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Ingredients
  

For the Grilled Chicken:

4 boneless, skinless chicken breasts

1 cup pineapple juice

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon grated fresh ginger

Salt and pepper to taste

For the Pineapple Rice:

2 cups jasmine rice

1 can (about 14 oz) coconut milk

1 cup water

1 cup fresh pineapple, diced (or canned if preferred)

1 red bell pepper, diced

1/2 cup green onions, chopped

1/4 cup cilantro, chopped (optional)

1 tablespoon lime juice

Salt to taste

Instructions
 

Marinate the Chicken: In a large bowl, whisk together pineapple juice, soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper. Add the chicken breasts, coating them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

    Prepare the Pineapple Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.

      Cook the Rice: Once boiling, reduce the heat to low, cover, and let simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork.

        Combine the Pineapple Rice Ingredients: Stir in the diced pineapple, red bell pepper, green onions, lime juice, and cilantro (if using) into the cooked rice. Adjust salt to taste and keep warm.

          Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and has nice grill marks. Let it rest for a few minutes before slicing.

            Serve: Plate a generous serving of the pineapple rice and lay sliced grilled chicken on top. Garnish with additional cilantro and lime wedges if desired.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4