Tropical Grilled Chicken Dinner (Printable)
Island-style grilled chicken with pineapple-mango salsa and fragrant coconut rice for a sunny dinner.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lime juice
04 - 1 tsp ground cumin
05 - 1 tsp 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 tbsp 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 tsp salt
→ Garnish
19 - Lime wedges
20 - Fresh cilantro sprigs
# How to Make It:
01 - In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.
02 - In a medium bowl, combine diced pineapple, mango, red onion, bell pepper, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Stir gently until well mixed. Cover and refrigerate while preparing the rest of the meal to allow flavors to meld.
03 - Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring coconut milk, water, and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Divide coconut rice among four plates. Fan sliced chicken over the rice and spoon 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 disappears fast whether it lands on chicken, fish, or a tortilla chip held by someone who was supposed to be setting the table.
- Everything cooks in under an hour, which means you get maximum vacation energy with minimum kitchen drama.
02 -
- Do not skip the resting step for the chicken because slicing too early sends all those juices straight onto your cutting board instead of into your meal.
- The salsa is actually better on day two, so making it a few hours ahead is not just acceptable but encouraged.
03 -
- Use a meat thermometer instead of guessing, because overcooked chicken is the fastest way to ruin an otherwise perfect plate of food.
- Toast the rice in a dry pan for two minutes before adding the coconut milk and water, and you will get a nuttier depth that takes the whole dish up a level.