Tropical Grilled Chicken Dinner (Print version)
Grilled chicken with pineapple-mango salsa and coconut rice for a bright, island-inspired dinner.
# What you'll need:
→ 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
# Method:
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. Cover and let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours.
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 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 rinsed 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. Fluff with a fork before serving.
04 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken breasts 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. Fan the sliced chicken over the rice and spoon the pineapple-mango salsa generously over the top. Garnish each plate with a lime wedge and a sprig of fresh cilantro. Serve immediately.
# Expert advice:
01 -
- The coconut rice alone is worth making this dish, and it pairs with almost anything else you cook all summer.
- That salsa stays fresh in the fridge for two days, so you can double it and spoon it over fish tacos the next night without any extra effort.
- Everything comes together in under an hour, which means dinner feels like a vacation even on a random Tuesday.
02 -
- Do not skip the rice rinsing step or you will end up with gummy clumps instead of separate tender grains.
- Letting the chicken rest after grilling is not optional because cutting too early sends all the juices straight onto the cutting board.
- The salsa improves dramatically after thirty minutes in the fridge but loses its texture if you make it a full day ahead.
03 -
- Pound the chicken to an even thickness before marinating so the thinner ends do not dry out while the thick center finishes cooking.
- Toasting the jasmine rice in a dry pan for two minutes before adding liquid adds a subtle nutty layer to the coconut flavor.