Tropical Grilled Chicken Dinner (Printable)
Grilled chicken with pineapple-mango salsa and coconut rice. A fresh, island-inspired dinner ready in 50 minutes.
# What goes in:
→ 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 - ½ small red onion, finely chopped
10 - 1 small red bell pepper, diced
11 - ¼ 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 - ½ teaspoon salt
→ Garnish
19 - Lime wedges
20 - Fresh cilantro sprigs
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
02 - In a medium bowl, combine the diced pineapple, mango, red onion, bell pepper, cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Stir gently to combine without mashing the fruit. Cover and refrigerate while preparing the remaining components.
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 the heat to low, cover tightly, and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
04 - Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 5 to 7 minutes per side, or 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 - Divide the coconut rice among four plates. Arrange the sliced chicken over the rice and spoon the pineapple-mango salsa generously over the top. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Expert Advice:
01 -
- The salsa is so good you will want to eat it with a spoon before dinner is even ready.
- Coconut rice sounds fancy but it is genuinely easier than regular rice and twice as comforting.
02 -
- Do not skip resting the chicken after grilling because slicing too early sends all the juice straight onto the cutting board.
- The salsa is actually better if you make it an hour ahead because the lime juice softens the onion and the flavors meld beautifully.
03 -
- Score the chicken breasts lightly with a knife before marinating so the flavors penetrate deeper and cook more evenly.
- Toast the rice in a dry pan for two minutes before adding the coconut milk for a subtle nutty flavor that elevates the whole dish.