Description
Tender grilled chicken marinated in zesty spices, paired with fluffy coconut-lime rice and a vibrant homemade pineapple salsa. A tropical-inspired dish that balances sweet, savory, and tangy flavors for a wholesome, crowd-pleasing meal.
Ingredients
2–3 lbs boneless chicken breast or thighs
1 cup olive oil
Juice of 2 limes (about 6 tbsp)
1 tbsp ground cumin
1 tbsp ground coriander
3 garlic cloves, minced
1 tsp salt
2 cups uncooked long-grain rice
2 cups water
1/4 cup chopped fresh cilantro
1 sweet onion, finely diced
1 jalapeño, seeded and minced
2 cups diced fresh pineapple (about 1 large pineapple)
2 tbsp lime juice for salsa
1 cup canned or fresh coconut milk
3 tbsp chopped green onions (optional garnish)
Instructions
In a large bowl, whisk together olive oil, lime juice, cumin, coriander, garlic, and salt. Add chicken and marinate for 30 minutes.
While marinating, prepare rice: Combine rice, water, cilantro, 1 tbsp lime juice, and coconut milk in a pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until rice is tender.
Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
Make salsa: In a bowl, combine diced pineapple, red onion, jalapeño, and 1 tbsp lime juice. Mix well. Adjust seasoning with salt.
Serve chicken slices over rice, topped with pineapple salsa and green onions.
Notes
For best flavor, use fresh pineapple over canned.
Marinate chicken for up to 24 hours for deeper flavor.
Adjust jalapeño quantity to suit heat preference.
Salsa can be prepared 1 day ahead; store in fridge.