Grilled Pineapple Parsley Chicken With Basmati Rice

Name: Grilled Pineapple Parsley Chicken With Basmati Rice & Baby Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked Basmati rice, white or brown; 3 boneless, skinless chicken breasts, each cut in half (about 8 ounces each); 2 cups canned crushed pineapple with juice drained and separated, divided; 1 large lemon, zest and juice, divided; 2 tablespoons fresh finely minced garlic; 3 tablespoons soy sauce; 1/4 cup fresh finely minced Italian parsley; 2 tablespoons honey mustard; 1/2 cup light olive oil; 1/4 cup fresh finely minced onion chives, plus whole stalks with flowers for garnish; 3 teaspoons fine sea salt; 2 teaspoons freshly ground black pepper, plus more to serve; 3 cups fresh baby arugula

Servings: persons

2 cups cooked Basmati rice, white or brown
3 boneless, skinless chicken breasts, each cut in half (about 8 ounces each)
2 cups canned crushed pineapple with juice drained and separated, divided
1 large lemon, zest and juice, divided
2 tablespoons fresh finely minced garlic
3 tablespoons soy sauce
1/4 cup fresh finely minced Italian parsley
2 tablespoons honey mustard
1/2 cup light olive oil
1/4 cup fresh finely minced onion chives, plus whole stalks with flowers for garnish
3 teaspoons fine sea salt
2 teaspoons freshly ground black pepper, plus more to serve
3 cups fresh baby arugula

1
["Light a gas or charcoal grill to medium high. Have the rice cooked (keep warm) and all the ingredients measured and prepped. Have 3 large mixing bowls ready (bowl #1, #2, and #3).", "MAKE THE MARINADE AND SERVING SAUCE:
2
BOWL #1: Add all the chicken breasts; make sure each is cut in half.
3
BOWL #2 (marinade): Add 1/4 cup pineapple juice, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons minced garlic, 2 tablespoons soy sauce, 1/4 cup olive oil, 2 teaspoons sea salt and 1 teaspoon ground pepper. Whisk it all together until smooth. Toss with the chicken in bowl #1. Set aside to marinate at room temperature for about 20 minutes.
4
BOWL #3 (serving sauce): Add all the crushed pineapple, 1/4 cup minced parsley, 2 tablespoons honey mustard, 1 tablespoon minced onion chives and the REMAINING pineapple juice, lemon juice, lemon zest, soy sauce, olive oil, sea salt and ground pepper Whisk together until smooth. Set aside to serve over the chicken and rice.", "GRILL THE CHICKEN: With the grill at 400 degrees on medium heat, arrange a single layer of marinated chicken on the grates. Discard the marinade. Grill just until browned on both sides and the internal temperature is 180 degrees. Let rest for 10 minutes. Slice thin to 1/4"" thick.", "LET'S EAT!: Arrange about 1/2 cup arugula on each plate. Arrange the cooked rice in the middle of the plate using a 1/4 cup cookie scoop. Pat the rice into the scoop to keep a nice round shape. Arrange about 6 slices of chicken around the rice. Drizzle the rice and chicken with the serving sauce (bowl #3), top with remaining onion chives, 2 whole stalks with flowers (they are edible) and a fresh grind of pepper. Serve immediately."]

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cooked Basmati rice, white or brown, 3 boneless, skinless chicken breasts, each cut in half (about 8 ounces each), 2 cups canned crushed pineapple with juice drained and separated, divided, 1 large lemon, zest and juice, divided, and more.

Yes, Grilled Pineapple Parsley Chicken With Basmati Rice & Baby Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pineapple Parsley Chicken With Basmati Rice & Baby Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions