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When you think of a dish that embodies the essence of summer, vibrant flavors, and a healthy lifestyle, Grilled Pineapple Chicken Bowls stand out as a perfect choice. This delightful recipe not only tantalizes your taste buds with its tropical flair but also packs a nutritional punch, making it a fantastic option for family dinners, gatherings, or even meal prep for the week ahead.

Grilled Pineapple Chicken Bowls

Brighten up your summer meals with Grilled Pineapple Chicken Bowls that perfectly blend savory and sweet. This delightful dish features juicy marinated chicken paired with caramelized pineapple, colorful bell peppers, and onions. It's nutritious, bursting with flavor, and ideal for casual dinners or meal prep. Easy to customize for various dietary preferences, this recipe makes healthy eating delicious and fun. Try it and bring a taste of the tropics to your table!
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Ingredients
  

2 large chicken breasts

1 ripe pineapple, peeled, cored, and sliced into rings

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes (optional for heat)

2 tablespoons olive oil (for grilling and sautéing)

2 cups cooked jasmine rice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, combine the soy sauce, honey, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. Whisk until well blended. Add the chicken breasts to the bowl, ensuring they are completely covered by the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

    Preheat the Grill: Preheat your grill to a medium-high temperature to ensure even cooking and attractive grill marks.

      Grill the Pineapple: Once the grill is hot, place the pineapple rings directly on the grill grates. Cook them for approximately 3-4 minutes on each side, or until you see beautiful grill lines and the pineapple has caramelized slightly. Once done, remove the pineapple from the grill and set it aside.

        Grill the Chicken: Retrieve the marinated chicken breasts from the refrigerator. Lightly coat the grill grates with olive oil to prevent the chicken from sticking. Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has developed a nice sear.

          Sauté the Vegetables: While the chicken is grilling, heat a skillet over medium heat and drizzle in a splash of olive oil. Add the diced red onion, diced red bell pepper, and diced green bell pepper. Sauté the vegetables for about 5-7 minutes, or until they soften and begin to show a slight char. Once cooked, remove from heat.

            Assemble the Bowls: After the chicken is fully cooked, let it rest for a few minutes before slicing it into strips. In serving bowls, create layers starting with the cooked jasmine rice, followed by the sautéed vegetables and then the sliced chicken. Finally, place the grilled pineapple rings on top.

              Garnish and Serve: Generously sprinkle chopped fresh cilantro over each bowl for a burst of flavor. Serve the bowls alongside lime wedges to add a zesty kick when squeezed over the dish.

                Prep Time, Total Time, Servings: 30 minutes | 50 minutes | Serves 4