Tropical Grilled Chicken Dinner (Printable)
Grilled chicken with pineapple-mango salsa and coconut rice for a sunny island-inspired dinner.
# What's Needed:
→ 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 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
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
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lime juice, 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 up to 2 hours in the refrigerator.
02 - In a medium bowl, combine the diced pineapple, diced mango, chopped red onion, diced bell pepper, cilantro, minced jalapeño, and lime juice. Season with salt to taste, stir gently to combine, and refrigerate until ready to serve.
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 tightly, and simmer for 15 minutes or until all liquid is 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.
05 - Divide the coconut rice among four plates. Arrange the sliced chicken over the rice and spoon the pineapple-mango salsa generously over the top. Garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Tips for Success:
01 -
- The pineapple mango salsa tastes like sunshine and pairs with almost anything you throw at it.
- Coconut rice sounds fancy but it practically cooks itself while you handle the rest.
02 -
- Do not skip resting the chicken because slicing immediately lets all the juices escape and you end up with dry meat.
- Letting the salsa chill for at least twenty minutes transforms it from good to the kind of thing you eat with a spoon standing over the bowl.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will cook in the same window with no dry surprises.
- Toast the jasmine rice in a dry pan for two minutes before adding the coconut milk and you will get a subtle nutty flavor that takes the whole dish up a level.