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Grilling chicken breasts to perfection is crucial for achieving that ideal flavor and texture. Here are some essential techniques to ensure your chicken breasts turn out juicy and flavorful.

Grilled Chicken Pineapple Bowls

Experience the vibrant flavors of summer with Sweet & Savory Grilled Chicken Pineapple Bowls. This delightful dish combines perfectly marinated, juicy chicken with sweet, fresh pineapple, creating an eye-catching and delicious meal. Ideal for barbecues or family dinners, these bowls are not only visually stunning but also healthy and packed with protein. Follow our step-by-step guide to marinate, grill, and assemble this tropical delight that will impress family and friends alike!
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Ingredients
  

2 medium ripe pineapples

1 lb (450g) boneless, skinless chicken breasts

2 tablespoons olive oil

3 tablespoons soy sauce

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

1 red bell pepper, diced

1 cup cooked jasmine rice (or preferred rice)

2 green onions, sliced (for garnish)

Fresh cilantro (optional, for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, combine olive oil, soy sauce, honey, minced garlic, ground ginger, paprika, black pepper, and salt. Add the chicken breasts to the marinade, ensuring they're well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for better flavor.

    Prepare the Pineapples: While the chicken is marinating, cut the ripe pineapples in half lengthwise. Carefully scoop out the pineapple flesh, leaving about 1/2 inch rim. Be sure to save the scooped pineapple pieces for later use. Set the hollowed-out pineapple shells aside.

      Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and let it rest for a few minutes before slicing.

        Sauté the Veggies: In a skillet over medium heat, add the diced red bell pepper (and any reserved pineapple pieces if desired) to the pan. Sauté for about 3-4 minutes until softened slightly.

          Assemble the Bowls: Fluff the cooked jasmine rice with a fork. In each hollowed pineapple shell, layer rice at the bottom, then add the sautéed red bell peppers and sliced grilled chicken on top.

            Garnish and Serve: Sprinkle green onions and fresh cilantro over the top for an added burst of flavor. Serve immediately while warm.

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