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Pineapple chicken and rice served in a halved pineapple, garnished with chopped cilantro, with a lime wedge on the side.
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Grilled Pineapple Chicken and Rice

Soy-honey marinated chicken thighs, caramelized grilled pineapple, and jasmine rice stir-fried together and loaded back into the pineapple for serving.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings (2 pineapple boat halves, about 1 heaping cup filling each)
Calories: 645kcal
Author: Kita Roberts

Equipment

  • grill or grill pan
  • Saucepan

Ingredients

For the Pineapple Boats

  • 1 large ripe pineapple halved lengthwise
  • 1 tablespoon olive oil
  • Pinch kosher salt

For the Chicken and Marinade

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon 1 teaspoon fresh ginger, grated
  • 1/2 lime juiced
  • Kosher salt and black pepper to taste

For the Rice

  • 1.5 cups jasmine rice rinsed until water runs mostly clear
  • 3 cups chicken broth
  • 1 tablespoon coconut oil
  • Pinch kosher salt

For the Stir-Fry

  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 cup frozen edamame or frozen peas, added off heat
  • 2 green onions thinly sliced
  • 0.5 teaspoon chili flakes optional
  • Neutral oil for cooking

For Garnish

  • Fresh cilantro chopped
  • Toasted sesame seeds
  • Extra grilled pineapple chunks
  • Lime wedges

Instructions

Grill the Pineapple

  • Preheat grill to medium (375-400°F). Brush the cut face of each pineapple half with olive oil, and season with kosher salt. Place cut-side down on the grates and grill for 5-7 minutes, until deeply caramelized with visible char marks. Remove, score ½ inch from the border, scoop out the flesh, and dice into ¾-inch chunks. Reserve 1½ cups; set boats aside.
    Two whole pineapples with green tops lie on grill pan.

Marinate the Chicken

  • Whisk soy sauce, honey, sesame oil, garlic, ginger, lime juice, kosher salt, and black pepper. Toss chicken pieces to coat. Marinate 15 minutes at room temperature or up to 1 hour refrigerated.
    A glass bowl filled with marinated chunks of chicken and a metal spoon, placed on a white marble surface next to a checkered cloth.

Cook the Rice

  • Bring broth to a boil with coconut oil and kosher salt. Add rinsed rice, cover, reduce the heat to low. Simmer 15 minutes until absorbed. Turn off the heat and steam, covered for 10 minutes. Fluff with a fork.

Sear the Chicken

  • Heat a large skillet or wok over medium-high until smoking. Add a thin film of neutral oil. Sear chicken in a single layer undisturbed 3-4 minutes, flip, cook 2-3 more minutes until internal temp reads 165°F and crust is deep golden. Remove and set aside.
    Chopped chicken pieces being cooked in a in sauce in a metal pan with a wooden spatula, on a marble countertop next to a checkered kitchen towel.

Build the Stir-FryI

  • In the same pan, cook bell pepper and onion 3-4 minutes until just tender. Add edamame and 1½ cups grilled pineapple chunks. Cook 2 minutes. Return chicken, add rice, green onions, and chili flakes. Toss and stir-fry for 2-3 minutes, until hot, slightly tacky, and combined.
    A stainless steel pan with cooked vegetables, diced chicken, and a mound of white rice topped with chopped green onions, on a marble surface with a checked kitchen towel.

Assemble & Serve

  • Spoon filling into grilled pineapple boats. Garnish with cilantro, toasted sesame seeds, extra pineapple chunks, and lime wedges. Serve immediately.
    Two pineapple halves filled with rice, chicken, vegetables, and herbs, garnished with sesame seeds, served on a wooden board with lime wedges.

Notes

  • Grill the pineapple whole before scooping — this is what keeps the boat walls sturdy enough to hold filling.
  • Sear chicken in two batches if needed. One crowded pan steams the chicken instead of searing it.
  • Pineapple boats can be prepped a day ahead; store cut-side down in the fridge.
  • Leftover filling keeps for 3 days refrigerated. Do not store filling inside the boats — they get waterlogged.
  • Freeze the stir-fry mixture (without rice) up to 2 months. Cook fresh rice to serve.

Nutrition

Serving: 1serving | Calories: 645kcal | Carbohydrates: 71g | Protein: 44g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 1319mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1114IU | Vitamin C: 43mg | Calcium: 90mg | Iron: 4mg