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As the sun shines bright and the days grow longer, there’s nothing quite as inviting as a meal that encapsulates the vibrant flavors of summer. Enter Tropical Grilled Chicken Pineapple Bowls—a refreshing and colorful dish that brings together the succulent taste of grilled chicken, the natural sweetness of fresh pineapple, and a medley of sautéed vegetables. This recipe is more than just a meal; it’s an experience that transports you to a tropical paradise with every bite.

Grilled Chicken Pineapple Bowls

Elevate your summer meals with Tropical Grilled Chicken Pineapple Bowls, a colorful dish bursting with vibrant flavors. The juicy, marinated chicken pairs perfectly with fresh pineapple and sautéed bell peppers and onions, creating an unforgettable experience for your taste buds. Not only is this dish visually stunning, but it also boasts health benefits from lean protein and vitamin-rich ingredients. Perfect for barbecues, family dinners, or meal prep, this recipe is easily customizable to satisfy any palate. Enjoy a taste of the tropics at home!
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Ingredients
  

2 boneless, skinless chicken breasts

1 ripe pineapple, halved and cored

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon red pepper flakes (optional)

1 bell pepper (any color), chopped

1 red onion, chopped

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, black pepper, salt, and red pepper flakes if using. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to 2 hours for maximum flavor.

    Prepare the Pineapple: While the chicken is marinating, carefully cut a ripe pineapple in half lengthwise. Use a knife to slice around the edges of the pineapple flesh, then scoop out the fruit, leaving a sturdy shell. Reserve the pineapple flesh for later use and chop it into bite-sized pieces.

      Grill the Chicken: Preheat your grill to medium heat. Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Once done, remove from the grill and let rest for a few minutes before slicing.

        Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the chopped bell pepper and red onion for about 5-7 minutes until they are tender and slightly caramelized. Add the reserved pineapple chunks and cook an additional 2-3 minutes until heated through.

          Assemble the Bowls: In each pineapple half, begin by layering the sautéed vegetable and pineapple mixture. Slice the grilled chicken into strips and place on top of the vegetable mix.

            Garnish and Serve: Top with fresh cilantro and serve each bowl with lime wedges on the side for an added zesty touch.

              Prep Time, Total Time, Servings:

                30 minutes | 1 hour | 4 servings