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Tropical Delight: Grilled Pineapple Chicken Bowls is more than just a meal; it's an invitation to experience the vibrant flavors of the tropics right in your kitchen. This dish brings together the savory goodness of marinated chicken breasts, the sweet and tangy notes of caramelized pineapple, and a colorful array of sautéed vegetables. Whether you're hosting a summer barbecue, planning a family dinner, or simply seeking a satisfying weeknight meal, this recipe is sure to impress and delight everyone at the table.

Grilled Pineapple Chicken Bowls

Dive into the flavors of the tropics with Tropical Delight: Grilled Pineapple Chicken Bowls! This vibrant dish combines juicy marinated chicken, sweet and tangy grilled pineapple, and a medley of colorful sautéed vegetables for a feast that’s as beautiful as it is delicious. Perfect for summer barbecues or family dinners, this meal not only tantalizes the taste buds but also offers a wealth of nutrients, making it a deliciously healthy choice for any occasion. Get ready to impress with this tropical culinary delight!
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Ingredients
  

2 large chicken breasts

1 ripe pineapple, peeled, cored, and cut into rings

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes (optional)

2 tablespoons olive oil

2 cups cooked jasmine rice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Add the chicken breasts, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Preheat Grill: Preheat your grill to medium-high heat.

      Grill the Pineapple: Once the grill is hot, place the pineapple rings on the grill grates. Cook for about 3-4 minutes on each side until you see nice grill marks and the pineapple is caramelized. Remove from the grill and set aside.

        Grill the Chicken: Take the marinated chicken breasts from the fridge. Lightly brush the grill with olive oil to prevent sticking. Grill the chicken for about 6-8 minutes on each side or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

          Sauté the Vegetables: While the chicken is grilling, heat a skillet over medium heat and add a splash of olive oil. Sauté the diced red onion and bell peppers until they soften and become slightly charred, about 5-7 minutes. Remove from heat.

            Assemble the Bowls: Once the chicken is cooked, let it rest for a few minutes before slicing it into strips. In a serving bowl, layer the cooked jasmine rice, sautéed vegetables, and sliced chicken. Top with grilled pineapple rings.

              Garnish and Serve: Sprinkle fresh cilantro on top and serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | Serves 4