Name: Grilled Pineapple and Coconut Glazed Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup pineapple rings; 2 tbsp full-fat coconut milk; 1 tsp honey; 1 tbsp lime juice; 1 tbsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby spinach; 1 tsp shredded coconut

Grilled Pineapple and Coconut Glazed Chicken

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

YOUR SOLIN GENERATED RECIPE

Grilled Pineapple and Coconut Glazed Chicken

Grilled chicken breast and juicy pineapple rings glazed with a creamy coconut-lime reduction, served over a bed of crisp baby spinach.

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NUTRITION

Protein

47.1g

Fat

29.3g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup pineapple rings

2 tbsp full-fat coconut milk

1 tsp honey

1 tbsp lime juice

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

1 tsp shredded coconut

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper on both sides.
2
Heat the avocado oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.
3
Place the pineapple rings on the grill pan during the last 4 minutes of cooking, flipping once until they are charred and caramelized.
4
In a small saucepan, whisk together the coconut milk, honey, and lime juice over low heat for 3 minutes until the glaze thickens slightly.
5
Arrange the fresh baby spinach on a plate and top it with the grilled chicken breast and caramelized pineapple rings.
6
Drizzle the warm coconut-lime glaze over the entire dish and finish with a sprinkle of shredded coconut for a tropical touch.