Grilled Chicken and Caramelized Pineapple Salsa Rice Bowl

juicy chicken, grilled pineapple salsa, rice

Past Meals

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 578 | Category: Gluten-Free | Good Source of: Fiber, Iron, Potassium, Protein, Vitamin C


  • - Chef's Knife
  • - Grill or Large Grillpan
  • - Liquid Measure
  • - Measuring Spoons
  • - Mixing Bowl
  • - Pastry Brush
  • - Small Saucepan with Lid
  • - Spatula
  • - Tongs

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Boneless, Skinless Chicken Breasts
  • - Cilantro
  • - Jalapeno Pepper
  • - Jasmine Rice
  • - Lime
  • - Pineapple Spears
  • - Red Onion

Wine Pairings by @grapefriend

The general rule is to always have your wine sweeter than your food, so to complement the pineapple here a very slightly sweet Gewürztraminer would be an adventurous choice.

Beer Pairings

American Pale Ale is the perfect foam topped choice!

TK Table Talk:

What foods from your childhood do you like to prepare?

What To Do:

Grilled Chicken and Caramelized Pineapple Salsa Rice Bowl - Step 1

1. Cook Rice: In a small saucepan, over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork.

2. Heat a lightly oiled grill or grill pan to medium-high.

Grilled Chicken and Caramelized Pineapple Salsa Rice Bowl - Step 2

3. Grill Pineapple: While rice is cooking, brush ¾’s of the pineapple (see Pro Tip for leftover use) with 1 teaspoon oil and place on a hot grill. Cook, turning once, until charred on both sides. Remove to a plate.

Grilled Chicken and Caramelized Pineapple Salsa Rice Bowl - Step 3

4. Grill Chicken: Season the chicken liberally with salt and pepper. Lightly oil the grill again and place chicken on it. Cook chicken until browned well on one side, turn and cook until cooked through (about 5-6 minutes per side).

Grilled Chicken and Caramelized Pineapple Salsa Rice Bowl - Step 4

5. Prep the Salsa: While the chicken is cooking, half the lime. Roughly chop grilled pineapple and cilantro. Finely dice the jalapeno.

6. Make Salsa Rice:: In a medium bowl, stir together rice, chopped pineapple, cilantro, jalapeno, juice from the lime, red onion and ½ teaspoon salt.

To Serve: Roughly chop the chicken and stir into the pineapple salsa rice. Divide between 2 bowls.

Pro Tip:

(Pineapple Leftovers) Add pineapple, 1 teaspoon lime juice and 2 tablespoons water into a food processor and process until smooth. Freeze. Eat. Smile.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife