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A bowl contains rice, glazed chicken, mango pineapple salsa, sliced avocado. Chopsticks sit on the edge of the bowl, surrounded by a pink napkin, limes, an avocado and a bunch of fresh cilantro.
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Tropical Chicken Bowl

Tropical Chicken rice bowls are made with juicy soy sauce chicken, spicy mango and pineapple salsa, and coconut rice! Ready in 30 minutes using an air fryer, these rice bowls are simple to prep, flexible, and full of tropical flavours!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: bowl, Chicken, tropical
Servings: 4

Equipment

  • air fryer
  • Large pot with lid
  • Small pot

Ingredients

  • 6 chicken thighs, boneless & skinless or 4 large

Marinade

  • ¼ cup soy sauce
  • 2.5 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 2-3 cloves garlic minced
  • 1 teaspoon ginger minced

Salsa

  • 1 mango peeled, seeded and diced
  • ½ cup pineapple diced
  • 1 jalapeño pepper diced
  • ½ red onion diced
  • Juice of one lime
  • 2 tablespoons chopped fresh cilantro

Rice

  • 1 cup white rice
  • 1 cup water
  • ½ cup lite coconut milk
  • Juice of one lime
  • 2 tablespoons chopped fresh cilantro

Suggestions for Accompaniments (optional)

  • Sliced avocado
  • Steamed broccoli or broccolini
  • Steamed edamame
  • Sautéed snow peas
  • Arugula lightly dressed with a simple vinaigrette

Instructions

  • In a bowl, whisk together the marinade ingredients.
  • In another bowl, add chicken thighs. Pour in ¼ cup of the marinade and set the rest aside. Mix the marinade into the chicken well and set aside.
  • To make the salsa, Peel, seed and dice the mango and add to a bowl. Dice the pineapple, seed and dice the jalapeño, dice the red onion. Mix all the fruit together, and add the lime juice and chopped cilantro. Stir, cover, and set aside.
  • In an air fryer set to 400°F, add chicken. Depending on your air fryer, you may want to line the bottom of the basket with parchment paper. Set the fryer for 20 minutes.
  • To make the rice: rinse rice well and add to a pot with water and coconut milk. Cook per your rice’s package directions. When finished cooking, add lime juice and cilantro and fluff with a fork or large rice paddle.
  • Add remaining marinade to a small saucepan over medium-high heat, and stir until thickened; about 5 minutes.
  • Now, prepare any accompaniments for your bowl.
  • Assemble the bowl: place a serving of rice in a bowl, slice and add chicken to bowl, add a scoop of salsa, and any accompaniments. Spoon sauce over chicken and enjoy!

Notes

If you accidentally reduce the sauce too much and you think it’s too thick, thin the sauce with some lime juice, orange juice, or warm water until it’s the consistency you like.
Did you make Tropical Chicken Bowl? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.