Ingredients
4 boneless skinless chicken breasts
2 large pineapples (for 4 pineapple bowls & 4 cups pineapple chunks)
4 cups cooked rice
Chicken Marinade:
1 cup fresh pineapple juice
¼ cup ketchup
¼ cup soy sauce
½ cup brown sugar
¼ cup honey
2 tablespoons dark sesame oil
1 teaspoon red crushed chili pepper
2 tablespoons ginger paste
3 cloves garlic, crushed
3 tablespoons Worcestershire sauce
Juice of one small lemon
½ teaspoon Hawaiian sea salt
Coconut Lime Rice:
2 cups uncooked jasmine rice
3 cups coconut water
1 tablespoon Thai red curry paste
1 teaspoon garlic powder
1 tablespoon ginger paste
Juice of 1 lime
1 teaspoon Hawaiian sea salt
½ teaspoon fresh cracked pepper
Garnishes:
- 3 tablespoons shredded coconut flakes
- 1–2 green onions, sliced thin
- 1 cup salted roasted cashews
Instructions
- In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, honey, sesame oil, crushed chili pepper, ginger paste, garlic, Worcestershire sauce, lemon juice, and Hawaiian sea salt to make the marinade.
- Place the chicken breasts in the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Prepare the coconut lime rice by combining jasmine rice, coconut water, Thai red curry paste, garlic powder, ginger paste, lime juice, Hawaiian sea salt, and cracked pepper in a pot. Bring to a boil, reduce to simmer, cover, and cook until rice is tender and liquid is absorbed.
- Cut pineapples in half lengthwise. Hollow out the centers to make bowls and reserve 4 cups of pineapple chunks.
- Preheat grill to medium-high heat. Grill marinated chicken breasts for 6–8 minutes per side until cooked through and slightly charred.
- Chop the grilled chicken into bite-sized pieces.
- Assemble each pineapple bowl with a layer of coconut lime rice, pineapple chunks, and grilled chicken.
- Top with shredded coconut, green onions, and cashews before serving.
Notes
Chicken thighs can be used instead of breasts for extra juiciness.
Add more chili flakes or sriracha for a spicier version.
Replace chicken with tofu or roasted vegetables for a vegetarian version.
Bake chicken at 400°F for 20–25 minutes if grilling isn’t an option.
Do not store leftovers inside pineapple bowls—use airtight containers instead.
- Prep Time: 30 minutes (plus 2 hours marinating time)
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 pineapple bowl with chicken and rice
- Calories: 720
- Sugar: 34g
- Sodium: 1250mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
