Pineapple Grilled Chicken Bowls

Yield: 4

Author: MA Satterfield

Print

With ImageWithout Image

Pineapple Grilled Chicken Bowls

Time: 1 HourTotal time: 1 Hour

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 tbsp coconut aminos
• 2 tsp grated ginger
• 2 tbsp honey
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cumin
• salt, to taste
• pepper, to taste
• White rice, for serving
• Guacamole, for serving

Pineapple Mango Salsa

• 2 cups fresh diced pineapple
• 1.5 cups fresh diced mango
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/3 cup fresh cilantro, diced
• juice of 1 lime
• 1 tsp cumin
• salt, to taste

Instructions

1. Prepare the chicken. In a large bowl, combine 1/4 cup olive oil, 2 minced garlic cloves, 2 tbsp coconut aminos, 2 tsp grated ginger, 2 tbsp honey, 1 tsp smoked paprika, 1 tsp oregano, and 1 tsp cumin. Whisk well to combine.
2. Season the chicken thighs with salt and pepper and place in a baking dish, bowl, or plastic bag. Cover with the marinade and set aside for a minimum of 30 minutes.
3. While the chicken marinates, prepare the pineapple salsa. In a large bowl, combine diced pineapple, mango, bell pepper, onion, cilantro, and lime juice. Season with salt and cumin. Mix well to combine.
4. Prepare the chicken. Grill, cook over the stove or bake in the oven. I prefer grilling for this recipe. To grill, light the grill. Sear and cook the chicken on each side for 4-8 minutes or until the internal temperatue has reached 165 degrees.
5. Once the chicken is cooked, slice and serve over rice with pineapple salsa, guacamole, and fresh cilantro.
6. Serve immediately and enjoy!