Sweet-Tangy Grilled Pineapple Chicken Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet-Tangy Grilled Pineapple Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sweet-Tangy Grilled Pineapple Chicken Bowl

Enjoy a vibrant bowl featuring juicy grilled chicken paired with caramelized pineapple, colorful red bell pepper, and zesty red onion, all perched on a bed of fluffy quinoa, finished with a drizzle of honey and olive oil for a perfect balance of sweet and tangy flavors.

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NUTRITION

367kcal
Protein
31.5g
Fat
8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, Skinless

1/2 cup Pineapple Chunks

1/2 cup Sliced Red Bell Pepper

1/4 cup Thinly Sliced Red Onion

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry and lightly brush with olive oil, then season with a pinch of salt and pepper if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, toss the pineapple chunks, red bell pepper, and red onion in a small bowl with a drizzle of olive oil and a light splash of honey to enhance their natural sweetness.

  • 5

    Grill the fruit and vegetables for 2-3 minutes on each side until they get nice grill marks and soften slightly.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then top with grilled chicken, pineapple, and vegetables.

  • 8

    Drizzle the remaining honey over the bowl for an extra touch of sweetness before serving.

Sweet-Tangy Grilled Pineapple Chicken Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet-Tangy Grilled Pineapple Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sweet-Tangy Grilled Pineapple Chicken Bowl

Enjoy a vibrant bowl featuring juicy grilled chicken paired with caramelized pineapple, colorful red bell pepper, and zesty red onion, all perched on a bed of fluffy quinoa, finished with a drizzle of honey and olive oil for a perfect balance of sweet and tangy flavors.

NUTRITION

367kcal
Protein
31.5g
Fat
8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, Skinless

1/2 cup Pineapple Chunks

1/2 cup Sliced Red Bell Pepper

1/4 cup Thinly Sliced Red Onion

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Pat the chicken breast dry and lightly brush with olive oil, then season with a pinch of salt and pepper if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, toss the pineapple chunks, red bell pepper, and red onion in a small bowl with a drizzle of olive oil and a light splash of honey to enhance their natural sweetness.

  • 5

    Grill the fruit and vegetables for 2-3 minutes on each side until they get nice grill marks and soften slightly.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then top with grilled chicken, pineapple, and vegetables.

  • 8

    Drizzle the remaining honey over the bowl for an extra touch of sweetness before serving.