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Grilled chicken with kiwi salsa and coconut rice is an easy all-in-one meal

It’s time for warm weather and grilling, and this meal is easy to make. This tropical-inspired dish is highlighted by the kiwi salsa and coconut rice. Grilled chicken goes great with both for an impressive yet easy-to-make dish.


Step away from the standard grilled chicken dish. You won’t have to stray too far for a delightful dish that is perfect for spring and summer. I used kiwi to make the salsa, and it brings color and an unusual (yet delicious) twist to your favorite condiment.

This flavor-packed meal is easy to make and brings a tropical twist to your plate. The coconut rice is creamy, and the salsa is sweet yet tangy. I think you’ll really enjoy this easy-to-make and flavorful meal.


Grilled chicken with kiwi salsa and coconut rice recipe

This meal is all about flavor, and it’s a bonus that it all comes together so quickly. This is perfect to enjoy on the patio in the warm weather.

Serves 2

Prep time: 10 minutes | Cook time: 27-32 minutes | Total time: 37-42 minutes


For the kiwi salsa

  • 3 kiwis, peeled and diced
  • 1/4 cup roasted red pepper, diced
  • 1/4 cup white onion, diced
  • 1 garlic clove, minced
  • 1-2 tablespoons lime juice
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/2 tablespoon fresh torn cilantro leaves

For the coconut rice

  • 1 cup uncooked jasmine or white rice
  • 1 (13.5 ounce) can coconut milk, shaken
  • 3/4 cup water, divided
  • 1/2 teaspoon salt

For the chicken

  • 2 (4 ounce) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cilantro leaves, for garnish


For the kiwi salsa

  1. To a glass bowl, add all the ingredients, and toss to combine.
  2. Taste, and adjust the seasoning as needed. Refrigerate until ready to serve.

For the coconut rice

  1. To a medium-size saucepan, add the rice, coconut milk and 1/4 cup of water. Stir, and bring the mixture to a low boil.
  2. Reduce the heat to low, and cover. Cook, stirring occasionally, for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed.
  3. As the rice cooks, add another 1/4 cup of water to the pan, and stir. You might need to add the remaining 1/4 cup of water to the rice if it seems a bit dry.
  4. Remove from the heat, and leave covered. Before serving, fluff the rice with a fork.

For the chicken

  1. Lightly spray the grill with nonstick cooking spray. Heat the grill to medium-high.
  2. Brush the olive oil over both sides of each chicken breast, and then season with salt and pepper.
  3. When the grill is hot, add the chicken, and cook for about 6 minutes on each side or until done. According to the FDA, a safe internal temperature for chicken is 165 degrees F, as measured by a meat thermometer.
  4. Add a few spoonfuls of the kiwi salsa over the chicken and of the coconut rice to the side. Garnish with fresh cilantro leaves if you like.

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