Island Rice Bowls
Transport your taste buds to a tropical paradise with these vibrant Island Rice Bowls, a gourmet fusion of sweet, savory, and zesty flavors. This recipe combines fragrant jasmine rice infused with creamy coconut milk and tangy lime, creating the perfect base for tender, soy-and-honey-marinated chicken. Topped with caramelized grilled pineapple, sautéed red bell peppers, and a sprinkling of fresh cilantro and scallions, these bowls deliver a stunning balance of textures and flavors. Ready in under an hour and ideal for weeknight dinners or meal prep, this dish is the ultimate tropical-inspired comfort food. Perfect for those seeking healthy, flavorful meals, these Island Rice Bowls are sure to impress!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 can (13.5 oz) Coconut milk
- 1 cup Water
- 2 tablespoons Lime juice
- 2 Chicken breasts
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 6 Pineapple slices
- 1 Red bell pepper (sliced)
- 2 Scallions (chopped)
- 2 tablespoons Cilantro (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Olive oil
Instructions
Rinse the jasmine rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover and cook for 15-18 minutes until the rice is tender and all liquid is absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for an additional 5 minutes. Stir in lime juice and fluff the rice with a fork.
While the rice is cooking, prepare the chicken. In a small mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, and 1 tablespoon of lime juice.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over, ensuring the chicken is evenly coated. Marinate for at least 15 minutes.
Heat a grill pan or skillet over medium heat and add olive oil. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
While the chicken cooks, grill the pineapple slices until caramelized, about 2-3 minutes per side.
In a separate skillet, sauté the red bell pepper slices for 3-4 minutes until slightly softened.
Assemble the bowls: Divide the coconut-lime rice among four bowls. Top each with sliced chicken, grilled pineapple, sautéed bell peppers, scallions, and chopped cilantro.
Serve warm, with optional lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 31.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
