Berry Bliss Cheesecake Recipe

If you love bold flavors and crave a one-bowl wonder, you’re going to fall head-over-heels for these Sweet Chili Chicken Coconut Rice Bowls. Sweet, tangy, savory, and lush with coconut undertones—they’re the type of weeknight dinner that lights up your taste buds and looks absolutely stunning served up in a bowl!

Ingredients You’ll Need

These Sweet Chili Chicken Coconut Rice Bowls are proof that you don’t need a long grocery list or fancy ingredients to make something phenomenal. Each element brings flavor, color, or that special “crave-it-again” factor—so don’t skip a thing if you can help it!

• Jasmine Rice: Its floral aroma and soft, sticky texture are perfect for soaking up coconut milk and sweet chili sauce.
• Garlic: A single clove wakes up the coconut rice with savory depth.
• Salt: Just the right amount balances sweet, spicy, and savory flavors.
• Coconut Milk: The star of the rice—creamy, rich, and oh-so-fragrant.
• Water: It helps the rice cook to the ideal fluffy-tender state.
• Boneless, Skinless Chicken Breasts: Quick-cooking white meat soaks up the sweet chili sauce like a dream.
• Cooking Oil: Ensures a golden sear on the chicken—use any neutral oil you have on hand.
• Sweet Chili Sauce: This is where the magic happens! Sweet, tangy, and lightly spicy, it gives the chicken its signature punch.
• Pineapple Tidbits: Little pops of juicy sweetness that brighten every bite.
• Broccoli Crown: For crunch, color, and a fresh counterbalance to the lush rice and flavorful chicken.

Variations

Want to put your own spin on these Sweet Chili Chicken Coconut Rice Bowls? Go for it! This recipe easily adapts to gluten-free, veggie-packed, or even pantry-inspired substitutions.

• Swap the Protein: Try shrimp or tofu for a different twist—or use rotisserie chicken for the ultimate shortcut.
• Boost the Veggies: Add bell peppers, snap peas, or shredded carrots for a colorful veggie medley.
• Go Low-Carb: Serve the saucy chicken and veggies over cauliflower rice for a lighter meal.
• Homemade Sauce: If you prefer less sugar or want a spicier kick, whip up your own sweet chili sauce using pantry staples and a splash of sriracha.

How to Make Sweet Chili Chicken Coconut Rice Bowls

Step 1: Start the Coconut Rice

Begin by adding the jasmine rice, minced garlic, salt, coconut milk, and water to a medium sauce pot. Give everything a quick stir, cover, and bring to a boil over high heat. As soon as you see those bubbles, reduce the heat to low, cover, and let it gently simmer for 15 minutes. This gentle cook infuses the rice with the dreamy coconut flavor you’ll love in every spoonful!

Step 2: Steam the Broccoli

While your coconut rice is soaking up all that goodness, cut your broccoli crown into bite-sized florets. Add about an inch of water to a large pot with a steaming basket inside, toss the broccoli in, and cover. Steam over medium-high heat until the florets are bright green and just fork-tender—about five minutes is perfect. Set aside and get ready for the best big-green crunch!

Step 3: Sauté the Chicken

While everything else cooks, dice your chicken breasts into 1-inch pieces and season with a generous pinch of salt. Heat your cooking oil in a large skillet over medium-high. Add the chicken and cook, stirring regularly, until the meat is cooked through and lightly golden—this should only take about 6–8 minutes. The bite-sized pieces help everything cook fast and evenly.

Step 4: Make It Sweet & Saucy

Drain the can of pineapple tidbits and add them to the skillet with your sizzling chicken. Pour in the sweet chili sauce and stir everything together. Let the sauce bubble and thicken with the chicken and pineapple for another two minutes—the rich glaze clings to every piece, making it deliciously sticky and flavorful.

Step 5: Assemble the Bowls

Fluff your coconut rice and divide it among four bowls. Top with a generous scoop of sweet chili chicken and pineapple, then pile on the perfectly steamed broccoli. Each bowl is a rainbow of flavors and textures—it’s almost too beautiful to eat… almost!

How to Serve Sweet Chili Chicken Coconut Rice Bowls

Garnishes

Give your Sweet Chili Chicken Coconut Rice Bowls a little flourish with sliced green onions, a sprinkle of toasted sesame seeds, or a handful of chopped cilantro. A wedge of lime is pure magic—squeeze it over the top for a bright finishing touch that ties every flavor together!

Side Dishes

These bowls are hearty enough on their own, but they pair beautifully with fresh spring rolls, an Asian-inspired cucumber salad, or even crispy wonton chips if you want something extra to nosh alongside.

Creative Ways to Present

Serve the components buffet-style so everyone can build their own Sweet Chili Chicken Coconut Rice Bowls, or layer everything in mason jars for a grab-and-go lunch. If you’re feeling fancy, serve in shallow bowls with extra drizzle of sweet chili sauce in a zig-zag—it’s almost a restaurant-level presentation at home!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Chili Chicken Coconut Rice Bowls keep incredibly well in the fridge for up to four days. Just pop each ingredient into a separate airtight container, or store assembled bowls for a speedy lunch that tastes almost as good as fresh.

Freezing

You can freeze the coconut rice and chicken (sauce and all!) for up to two months; just separate out the broccoli since it tends to get soggy after freezing. Let everything cool completely before freezing in airtight containers for easy future meals.

Reheating

Reheat your bowls in the microwave on medium power until everything is warm and steamy. If you’ve frozen the chicken and rice, let them thaw overnight in the fridge for best texture, then rewarm and toss fresh or quickly steamed broccoli on top before serving.

FAQs

Final Thoughts

I hope you treat yourself (and your loved ones) to a big, beautiful batch of Sweet Chili Chicken Coconut Rice Bowls soon. They’re the kind of meal that brings pure joy to your dinner table—comforting, fresh, and totally crave-worthy every single time you make them!

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