Tropical Grilled Chicken (Print)
Grilled chicken with pineapple-mango salsa and coconut rice for a sunny island-inspired dinner.
# What You Need:
→ For the 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 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, 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
# How To Make It:
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 combine, then cover and refrigerate until ready to serve.
03 - Rinse the jasmine rice under cold running water until the water runs clear. In a medium 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 until the liquid is absorbed. Remove from heat and fluff gently 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 and grill 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 let rest for 5 minutes before slicing against the grain.
05 - Spoon a portion of coconut rice onto each plate. Arrange sliced grilled chicken over the rice and generously spoon the pineapple-mango salsa on top. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Expert Advice:
01 -
- The salsa alone will make you question why you ever bought store bought versions.
- Coconut rice sounds fancy but takes the same effort as regular rice.
- Everything comes together in under an hour and looks like you spent all day.
02 -
- Do not skip the chicken rest because slicing too early lets all the juices escape onto the board instead of staying in the meat.
- Refrigerating the salsa for even ten minutes transforms it from good to something people will eat with a spoon straight from the bowl.
03 -
- Pound the chicken breasts to an even half inch thickness before marinating and they will cook in the same time without drying out on the edges.
- Use full fat coconut milk for the rice because light versions leave you with something that tastes like sad excuses for flavor.