Caribbean Chicken with Pineapple Salsa

I posted about this one back in September when we had a Tropical Garden Party for Madeline’s first birthday. I wasn’t able to get a picture of it, and half the pictures of the food didn’t turn out because we were too busy having fun!

With all the nice weather we’ve been lucky enough to have, I was able to make it again recently and thought I’d re-post with some pictures. This really is one of my favorite grill meals. The pineapple salsa is so yummy, and good on the rice alone if you are of the vegetarian crowd.

Caribbean Chicken with Pineapple Salsa
goodLife {eats} creation

  • 4 boneless, skinless chicken breasts
  • 1 c soy sauce
  • 2/3 c lime juice
  • 6 T brown sugar
  • 3 T honey
  • 20 oz can pineapple tidbits, juices reserved
  • 1/2 of a red bell pepper, diced
  • 1 bunch green onion, thinly sliced
  • 2 Tbs orange juice concentrate
  • 1/3 c shredded coconut
  • Coconut Jasmine Rice

In a small bowl, combine pineapple through coconut. Set aside in refrigerator.

Combine soy sauce through honey. Add juices drained from pineapple. Place chicken breasts in a nonmetal bowl or Ziploc bag. Pour marinade over chicken and marinade at least 6 hours or up to 24 hours, turning chicken pieces occasionally.

Drain chicken, dispose of marinade. Grill the chicken, over medium heat, 8 minutes on each side, or until temperature reaches 160 degrees. Wrap chicken loosely in foil to rest for 5-10 minutes.

Slice chicken at a diagonal, scoop pineapple salsa on top. Serve along side Coconut rice, recipe follows.

Coconut Jasmine Rice

  • 2 cups Thai jasmine-scented white rice
  • 2 cups coconut milk
  • 1 3/4 cups water
  • 1 tsp. sugar

Spray pot with PAM. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well. Add the sugar. Continue to stir occasionally until the coconut milk and water come to a gentle boil.

Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low. Place lid askew on the pot, allowing some of the steam to escape. Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 10 minutes, or until you are ready to eat. When ready to serve, remove the lid and “fluff” rice with a fork.

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