Grilled Chicken with Spicy Pineapple Salsa and Coconut-Curry Rice

Begin by marinating the chicken breasts in a mixture of 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, and 1 teaspoon ground ginger for at least 30 minutes.

While the chicken marinates, prepare the spicy pineapple salsa by combining 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 1 jalapeño (seeded and minced), 2 tablespoons chopped fresh cilantro, and the juice of 1 lime in a bowl.

Season the salsa with salt and pepper to taste, then set it aside to allow the flavors to meld.

For the coconut-curry rice, rinse 1 cup jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 can (13.5 ounces) coconut milk, 1 cup water, 1 tablespoon curry powder, and a pinch of salt.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Preheat your grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for 5 minutes before slicing.

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Fluff the coconut-curry rice with a fork and serve it on plates topped with the grilled chicken and a generous spoonful of spicy pineapple salsa.

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Garnish with additional cilantro and lime wedges if desired, and enjoy your unique grilled chicken dish!