Grilled Chicken Rice Bowl with Avocado & Pineapple-Cucumber Salsa!

Grilled Chicken Rice Bowl with Avocado & Pineapple-Cucumber Salsa at home.

🍛 Grilled Chicken Rice Bowl Recipe

⏱️ Prep Time: 20 min

⏱️ Cook Time: 20 min
🍽️ Servings: 2–3

🐔 For the Grilled Chicken

Ingredients:

• 2 boneless skinless chicken breasts

• 2 tbsp soy sauce

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar or lime juice

• 1 tbsp sesame oil or olive oil

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger (optional)

• ½ tsp black pepper

Instructions:

1. In a bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, ginger, and pepper.

2. Add chicken breasts and marinate for at least 20 minutes (or up to 8 hours in the fridge).

3. Grill or pan-sear the chicken over medium-high heat, about 5–7 minutes per side, until cooked through and nicely charred.

4. Let rest, then slice into bite-sized strips.

🍍 Pineapple-Cucumber Salsa

Ingredients:

• ½ cup pineapple, finely diced

• ½ cup cucumber, finely diced

• 1 tbsp red onion, finely chopped (optional)

• 1 tbsp cilantro, chopped

• 1 tsp lime juice

• Salt & pepper to taste

Instructions:

1. Mix all ingredients in a bowl.

2. Chill in the fridge for 10–15 minutes for best flavor.

🥑 Avocado

• 1 ripe avocado, diced

• Squeeze of lime juice to prevent browning

• Salt to taste

🍚 For the Rice

• 1 cup jasmine or sushi rice

• 1.5–2 cups water

• Pinch of salt

Instructions:

1. Rinse rice under cold water until water runs clear.

2. Add rice, water, and salt to a pot. Bring to a boil.

3. Cover, reduce to low heat, and simmer for 15 minutes.

4. Remove from heat and let steam (covered) for 10 minutes.

🌟 Optional Sauce Drizzle

For extra flavor over the chicken

Quick Peanut-Soy Sauce (Optional):

• 1 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tsp honey

• 1 tsp lime juice

• 1–2 tbsp warm water to thin

Mix until smooth.

🍲 To Assemble

1. Add a scoop of rice to each bowl.

2. Top with grilled chicken slices.

3. Spoon on pineapple-cucumber salsa.

4. Add avocado chunks.

5. Drizzle with optional peanut-soy sauce or remaining marinade.

6. Garnish with fresh cilantro, green onion, and a lime wedge.