Tropical Grilled Chicken Dinner (Print Version)
Grilled chicken with pineapple-mango salsa and fragrant coconut rice for a fresh island-inspired dinner.
# Recipe Ingredients:
→ 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, 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 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. Stir gently to combine, then cover and refrigerate to allow the flavors to meld.
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. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed. Remove from heat and fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. 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 - Divide the coconut rice among serving plates. Arrange the sliced grilled 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 alone is worth making, and it doubles as a dip for chips the next day if you somehow have leftovers.
- It takes one pan, one pot, and one bowl, which means cleanup is almost nonexistent.
- The coconut rice is so fragrant and creamy that people will assume you spent hours on it.
02 -
- Do not skip the resting step after grilling, because cutting immediately lets all the juices run out and leaves the chicken dry.
- The salsa is actually better on the second day, so consider making a double batch and keeping it in the fridge for tacos or scrambled eggs.
03 -
- Use the time while the chicken marinates to prep the salsa and rice so everything finishes around the same moment.
- A cast iron grill pan leaves better marks and holds more even heat than a nonstick pan, and those char lines actually add flavor.