Tropical Grilled Chicken Dinner (Printable)
Grilled chicken with pineapple-mango salsa and coconut rice for a bright island-inspired dinner.
# What You'll Need:
→ Grilled Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - Salt and freshly ground black pepper, to taste
→ Pineapple-Mango Salsa
07 - 1 cup fresh pineapple, diced
08 - 1 cup fresh mango, diced
09 - 1/2 small red onion, finely chopped
10 - 1 small red bell pepper, diced
11 - 1/4 cup fresh cilantro, chopped
12 - 1 jalapeño pepper, seeded and minced (optional)
13 - 2 tablespoons fresh lime juice
14 - Salt, to taste
→ Coconut Rice
15 - 1 cup jasmine rice
16 - 1 cup coconut milk
17 - 1 cup water
18 - 1/2 teaspoon salt
→ Garnish
19 - Lime wedges
20 - Fresh cilantro sprigs
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat evenly. Allow to marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - In a medium bowl, combine the diced pineapple, diced mango, finely chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Toss gently to incorporate, then cover and refrigerate until ready to serve.
03 - Rinse the jasmine rice under cold running water until the water runs clear. In a saucepan, bring the coconut milk, water, and salt to a boil over medium-high heat. Stir in the rice, reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
04 - Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 5 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Spoon a portion of coconut rice onto each plate. Arrange the sliced chicken over the rice and generously spoon the pineapple-mango salsa on top. Finish with lime wedges and fresh cilantro sprigs for garnish. Serve immediately.
# Cooking Tips:
01 -
- The salsa alone will make you want to put it on everything from tacos to scrambled eggs.
- Coconut rice sounds fancy but honestly takes the same effort as regular rice and doubles the reward.
02 -
- Do not skip the resting step after grilling because slicing too early lets all those juices run right onto the cutting board instead of staying in the meat.
- Make the salsa at least thirty minutes ahead if you can because time in the fridge transforms it from good to incredible.
03 -
- Pat the chicken completely dry with paper towels before adding it to the marinade because excess moisture prevents a good sear.
- Use a full fat can of coconut milk rather than the light version because the richness is what makes the rice memorable.