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When the sun shines bright, it often calls for meals that evoke the spirit of summer, even in the heart of winter. The Tropical Sunshine Grilled Chicken Pineapple Rice Bowls embody this essence, offering a burst of tropical flavors that are as invigorating as a sunny day at the beach. This dish combines juicy grilled chicken, sweet pineapple, aromatic jasmine rice, and vibrant vegetables into a bowl that is not only visually appealing but also packed with nutrients. Perfect for meal prep or a delightful weeknight dinner, this recipe provides a wholesome balance of protein, vegetables, and whole grains, making it an ideal choice for those seeking a nutritious yet tasty meal.

Grilled Chicken Pineapple Rice Bowls

Experience the taste of summer all year round with Tropical Sunshine Grilled Chicken Pineapple Rice Bowls. This vibrant dish combines juicy grilled chicken, sweet pineapple, aromatic jasmine rice, and colorful vegetables for a nutritious and delicious meal. Perfect for meal prep or a weeknight dinner, it balances protein, carbs, and healthy fats. Delight in the tropical flavors while enjoying the health benefits of this satisfying recipe that's easy to make and share with loved ones.
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Ingredients
  

2 large chicken breasts

1 cup jasmine rice

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 cup snap peas

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon honey

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix together the soy sauce, honey, olive oil, lime juice, garlic powder, ginger powder, salt, and pepper. Add the chicken breasts, ensuring they're well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water (or broth for added flavor). Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

      Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Once grilled, let it rest for 5 minutes before slicing it into strips.

        Sauté the Vegetables: In a pan over medium heat, add a splash of olive oil. Sauté the sliced red bell pepper and snap peas for 3-4 minutes until they are tender but still crisp. Season with a little salt and pepper.

          Assemble the Bowls: In each bowl, start with a scoop of jasmine rice. Top with slices of grilled chicken, sautéed vegetables, and a generous amount of fresh diced pineapple. Sprinkle with chopped green onions and garnish with fresh cilantro.

            Serve: Enjoy your Tropical Sunshine Grilled Chicken Pineapple Rice Bowls warm, with extra lime wedges on the side if desired!

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings